Pasta e Fagioli (Italian Pasta and Beans)
Pasta e Fagioli is a quintessential Italian dish that perfectly embodies the concept of “cucina povera,” or honest, soulful cooking. Traditionally, this meal was created to make the most of simple pantry staples like dried pasta and hearty beans. Today, it remains a favorite in many households because it is incredibly filling, nutritious, and comforting. Because the ingredients are so accessible, you can whip up a pot of this savory stew whenever you need a warm hug in a bowl.
What makes this specific version of Pasta e Fagioli special is the depth of flavor we achieve through a slow-simmered base. By sautéing a classic soffritto of onions, carrots, and celery, we build a foundation of sweetness that balances the earthy tones of the Borlotti beans. Furthermore, the addition of a small amount of tomato paste and rosemary provides a rustic aroma that will fill your entire kitchen. Since the pasta cooks directly in the broth, it releases starches that naturally thicken the soup into a silky, luxurious consistency.
Whether you are looking for a reliable weeknight dinner or a dish to serve guests on a chilly evening, this recipe is a fantastic choice. It is also a wonderful option for meal prep, as the flavors tend to deepen and improve after a night in the refrigerator. Just remember that the pasta will continue to absorb liquid over time, so you might need a splash of water when reheating. This dish is not just a recipe; it is a timeless tradition that brings people together around the table for a wholesome, plant-forward meal.
Pasta e Fagioli
Ingredients
Method
- Heat 30ml of extra virgin olive oil in a large pot over medium heat.
- Add the diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Sauté for about 5 to 7 minutes until the vegetables are soft and the onion is translucent.
- Stir in 2 cloves of minced garlic and 50g of tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens slightly and becomes fragrant.
- Add 800g of drained beans to the pot. Use a wooden spoon to slightly mash about 100g of the beans against the side of the pot to help thicken the soup later.
- Pour in 1L of vegetable stock and add the sprig of rosemary. Bring the liquid to a gentle boil.
- Add 200g of ditalini or rigatoni pasta along with 5g of salt and 2g of black pepper.
- Reduce the heat to medium-low and simmer for about 10 to 12 minutes, or until the pasta is al dente. Stir occasionally to prevent the pasta from sticking to the bottom.
- Remove the rosemary sprig and take the pot off the heat.
- Stir in 10g of chopped fresh parsley.
- Let the dish rest for 5 minutes before serving to allow the starch to set. Top each bowl with a sprinkle of Parmesan cheese if desired.
