Tuscan Bean and Pasta Soup (Pasta e Fagioli)
 
Prep time
Cook time
Total time
 
A classic Italian bean and pasta soup
Author:
Recipe type: Bean Soup
Cuisine: Italian
Serves: 8
Ingredients
  • 4 oz. pancetta, cut in small cubes
  • 3 TBSP. olive oil
  • 1 sm. onion, finely chopped
  • 2 sm. carrots, peeled and chopped finely
  • 1 sm. celery stalk, chopped finely
  • 3 med. garlic cloves, minced
  • 1 sprig fresh rosemary, minced
  • 1 sm. pepperoncino, minced (or pinch of red pepper flakes), optional
  • 16 oz. canned Italian plum tomatoes (San Marzano), (processed in food processor with their juices)
  • 1 lb. cranberry (or pinto or cannellini or light red kidney) cooked beans (or 2 cans of beans, rinsed and drained)
  • 3-4 cups homemade beef or chicken stock, hot
  • 1 tsp. salt
  • --- freshly ground pepper, to taste
  • ½ lb. ditalini pasta (or other small sized pasta)
  • 1 TBSP. butter
  • 5 TBSP. Parmigiano Reggiano cheese, grated
Instructions
  1. Cut the pancetta into small cubes and cook it in the olive oil in a large pot until just beginning to brown. Add the onion, the carrot, and the celery. Cook for a few minutes and add the garlic and rosemary. Stir in the minced pepperoncino at this point, if you like some spice.
  2. When the vegetables are soft and lightly browned, crush the tomatoes in a food processor and add them to the pot with their juices. Simmer for a few minutes and add the drained cooked beans. Allow to cook for 10 minutes, before adding the hot stock and the seasoning. When it comes to a boil, stir in the pasta.
  3. Continue cooking, squashing some of the beans against the side of the pot (so that they help thicken it the stock), until the pasta is fully cooked. Just before turning the heat off, swirl in 1 TBSP. of butter and the grated cheese.
  4. Let the soup sit for five minutes. Taste and adjust the seasoning. The more it sits, the past absorbs more liquid and the soup thickness. If necessary, stir in some hot water or stock to thin it out. Serve with a drizzle of your best olive oil.
Notes
An authentic pasta e fagioli should not be a broth, but rather, you should end up with a thick soup that is almost a stew. This is a great standby for weeknights where you do not have much time and need to whip up something quickly. The results are really wonderful on a cold autumn night!
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/tuscan-bean-and-pasta-soup-pasta-e-fagioli/