As the temperatures drop outside and the nights get colder, we turn to comforting soups and stews to sustain us and warm us up. This hearty and healthy soup does not involve long hours simmering so, with a little planning, it can easily be ready in half an hour, especially if you have all your ingredients prepped and ready to go!
Pasta e fagioli, simply means pasta and bean soup. There are, of course, many versions of this soup throughout Italy, from region to region and even from family to family. They all, however, highlight simple and rather humble ingredients that when cooked together result in a delicious and satisfying meal.
Most Italians would no doubt use dried beans for this soup, which you could as well, provided you soak them in water the night before. When pressed for time, however, good quality canned beans are an acceptable substitute to the dried beans. Traditionally, ditalini pasta is used for the soup, but any type of small sized pasta will do. For a vegetarian version, omit the pancetta and replace the meat stock with water. Before serving, do not forget to drizzle the soup with your best finishing olive oil and maybe another sprinkle of Parmesan cheese, and you are ready for a real treat!
Tuscan Bean and Pasta Soup (Pasta e Fagioli)
- 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
- 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.
- 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.
- 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.
- 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.
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This soup is amazing and perfect for a cold-weather meal. I love the little bowls that hold the salt and pepper — so pretty!
Thank you Joanne. Appropriately enough, I got those little bowls in Tuscany!