Pasta e fagioli – Italian pasta with beans Recipe
Pasta e fagioli is a classic Italian “poor man’s” dish that today is a beloved, hearty lunch in many homes. It’s something between a thick soup and a one-pot pasta with beans – it warms you up like Polish żurek, but tastes like Italian pasta in a tomato and herb sauce.
Pasta e fagioli is the essence of Italian “cucina povera” – a few inexpensive ingredients turn into a bowl that is more filling than many meat dishes. It’s something between a thick soup and a pasta dish: the creaminess of the cooked-down beans combines with al dente pasta and an aromatic soffritto vegetable base. It tastes homely and warming, but thanks to the herbs and tomatoes it has a completely different character from Polish one-pot classics.
Chef's tips
I always mash some of the cooked beans with a fork or blend them smooth before adding to the pot – this naturally thickens the dish without flour. I cook the pasta directly in the broth with the beans, making sure to stir from time to time, as it tends to stick to the bottom when the sauce is thick. Be careful with the amount of salt at the beginning, especially if you’re using stock or canned beans; it’s better to add more at the end once the flavours have come together.
How to serve
Pasta e fagioli is perfect for colder days when you come home from work chilled and need something that really warms you from the inside – serve it in deep bowls with a drizzle of olive oil and some fresh rosemary on top. All you need alongside is a slice of toasted bread rubbed with garlic and a glass of simple, rustic red wine, such as Sangiovese. It’s also a great way to “clear out the pantry” on Sunday evening when you have leftover odds and ends of pasta and an open can of beans.
Ingredients
- cooked white beans can be canned, drained; about 2 cans - 400 g
- short pasta (ditalini, fusilli or small tubes) - 200 g
- carrot diced finely - 1 piece
- stalk of celery diced finely; can be omitted - 1 piece
- onion finely chopped - 1 piece
- garlic cloves chopped - 2 piece
- tomato passata - 300 g
- vegetable or chicken stock can be made from a cube, but homemade will be tastier - 800 ml
- olive oil - 3 tablespoons
- fresh rosemary or thyme or 0.5 teaspoon dried - 1 sprig
- bay leaf - 1 piece
- grated Parmesan for serving; can be replaced with another hard cheese - 30 g
- salt and pepper to taste
Preparation
- Dice the carrot, celery and onion finely. Finely chop the garlic.
- In a large pot, heat the olive oil over medium heat. Add the carrot, celery and onion. Fry for 6–8 minutes, stirring often, until the vegetables soften and become slightly translucent but do not brown.
- Add the garlic and fry for 1 minute more, until it becomes very fragrant.
- Add the tomato passata, bay leaf and the sprig of rosemary or thyme. Stir and cook for 3–4 minutes over medium heat.
- Add the stock and half of the beans. Bring to a boil, reduce the heat and cook for 10 minutes.
- Mash the remaining beans with a fork in a bowl to a thick paste and add to the pot. This will make the soup creamier and thicker.
- Add the pasta directly to the pot with the soup. Cook according to the time on the package (usually 8–10 minutes), stirring every few minutes so the pasta doesn’t stick to the bottom.
- If the soup is too thick, add a little water or stock. Season with salt and pepper to taste. Remove the bay leaf and the herb sprig.
- Serve hot, sprinkled with grated Parmesan and drizzled with a little olive oil.
Storage
Store in the fridge for up to 3 days. The soup will thicken as it stands – when reheating, add a little water or stock and heat gently, stirring occasionally.
