Pasta e Fagioli (Italian Rustic Bean and Pasta Soup)
Pasta e Fagioli is a bean and pasta soup rooted in the rural Italian kitchen, where cannellini beans and short pasta come together in a thick, starchy broth. A soffritto of finely diced onion, celery, and carrot sauteed in olive oil forms the flavor foundation, layered with garlic and fresh rosemary. Crushing half the beans and stirring them into the broth thickens the soup naturally without any added starch. Short pasta like ditalini is cooked directly in the broth, releasing its starch to further enrich the texture. Whole peeled tomatoes contribute a mild acidity, and simmering a Parmigiano rind in the pot infuses the entire broth with a deep, savory umami that transforms the dish from simple to complex.
Adjust Servings
Instructions
- 1
Sauté onion, garlic, celery, and carrot in olive oil.
- 2
Add crushed tomatoes and rosemary; simmer 10 minutes.
- 3
Add chicken stock and beans; simmer 10 more minutes.
- 4
Remove 1/3 of beans, mash, and return to soup to thicken.
- 5
Add pasta and cook al dente; drizzle olive oil to finish.
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