A hearty, classic bowl of Pasta e Fagioli, built slowly with good beans, a simple soffritto, and plenty of body from the beans themselves. This version is thick and spoonable, finished with pasta cooked directly in the soup, a generous grating of Parmigiano, and olive oil at the table. It’s the kind of soup meant to be eaten warm, lingering on the stove and even better as it settles.
Ingredients
Soup
Dried beans (cranberry/borlotti or cannellini). The base of the soup, cooked until tender and creamy, with their cooking liquid reserved.
Cold water. Used to cook the beans and create the cooking liquid for the soup.
Bay leaf. Adds a subtle savory note as the beans cook.
Garlic. Provides gentle garlic flavor throughout the soup.
Salt. Seasons the beans once they are tender.
Olive oil. Used to soften the vegetables and finish the soup.
Onion, carrot, and celery. Finely diced and cooked until soft, forming the flavor base of the soup.
Tomato paste. Adds richness and color to the broth.
Crushed red pepper flakes (optional). Adds warmth and a gentle heat.
Reserved bean cooking liquid. Forms the broth and carries the flavor of the beans through the soup.
Parmesan rind. Adds savory depth as the soup simmers.
Black pepper. Seasons the soup.
Small pasta (ditalini, tubetti, or small shells). Cooks directly in the soup.
To Finish
Salt. Adjusted as needed once the soup comes together.
Parmigiano-Reggiano. Freshly grated over each bowl.
Olive oil. Drizzled just before serving.
Crushed red pepper flakes (optional). For serving at the table.
Instant Pot Bean Note
If you prefer to cook the beans in the Instant Pot, soak them overnight, then drain and rinse well. Place them in the Instant Pot with fresh cold water, about 3 inches above the beans. Add the bay leaf and smashed garlic. Do not salt yet. Cook on High Pressure according to the Rancho Gordo Instant Pot cooking chart for your specific bean variety, followed by a natural release. Once the beans are fully tender and creamy, salt to taste and let them rest in their cooking liquid for 10–15 minutes. Remove the bay leaf and garlic. Use the beans as directed in the recipe and reserve the cooking liquid for the soup
Pasta e Fagioli
Description
Serves 4- 6
Ingredients
1 lb dried beans (cranberry/borlotti or cannellini)
Cold water
1 bay leaf
1 garlic clove, smashed
Salt (added once beans are tender)
4 tablespoons olive oil, plus more for finishing
1 medium onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
3 garlic cloves, chopped
1½ tablespoons tomato paste
Crushed red pepper flakes, optional
4 cups reserved bean cooking liquid
1 Parmesan rind
Freshly ground black pepper
1¼ cups small pasta (ditalini, tubetti, or small shells)
To finish
Salt, to taste
Freshly grated Parmigiano-Reggiano
Olive oil
Crushed red pepper flakes, optional
Instructions
- Soak the beans overnight in plenty of cold water. Drain and rinse well. Place the soaked beans in a pot with fresh cold water to cover by several inches. Add the bay leaf and smashed garlic. Bring to a gentle simmer and cook until fully tender and creamy inside, 60–90 minutes depending on the beans. Salt only once the beans are soft. Remove the bay leaf and garlic and reserve the cooking liquid.
- In a large, heavy pot, warm the olive oil over medium-low heat. Add the onion, carrot, and celery with a pinch of salt. Cook slowly, stirring often, until very soft and cohesive, about 10–12 minutes. Add the garlic and cook just until fragrant.
- Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly and smells rich. Add red pepper flakes if using.
- Add about 4 cups cooked beans to the pot, along with 4 cups of the reserved bean cooking liquid and the Parmesan rind. Bring to a gentle simmer and cook for 15–20 minutes so everything comes together.
- For a thicker, more cohesive soup, crush some of the beans against the side of the pot with a spoon, or blend about 1 cup of the soup and stir it back in. The soup should be thick, hearty, and spoonable, not thin.
- Season with freshly ground black pepper and adjust salt as needed.
- Add the pasta directly to the pot and simmer until just tender, stirring often. The soup should remain loose but substantial. Add a small splash of bean cooking liquid only if needed. Remove the Parmesan rind.
- Taste one last time for salt. Ladle into bowls and finish generously with grated Parmigiano-Reggiano and a drizzle of olive oil.
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