Skip to main content
LoginSign Up
Pasta e Fagioli

Pasta e Fagioli

By Rose HattabaughNovember 8, 2022

  • Makes
    6 servings
  • Cook Time
    40 minutes
  • Rating

This classic Italian pasta and bean soup is made throughout Italy, and the regional variations are many, from brothy to thick and hearty. It’s easy to prepare at home with a handful of pantry staples. A few simple techniques, like browning the onion and cooking the canned tomato juices until concentrated, go a long way to deepening the flavor. To boost the umami even more, sauté some chopped pancetta or bacon along with the onion, or toss in a Parmesan cheese rind as the soup simmers.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, chopped

  • Kosher salt and ground black pepper

  • 1

    medium carrot, peeled and chopped

  • 3

    medium garlic cloves, minced

  • 1

    teaspoon dried rosemary OR 1 fresh rosemary sprig

  • 1

    28-ounce can whole peeled tomatoes, juices drained and reserved, tomatoes crushed by hand

  • 2

    15½-ounce cans cannellini beans OR great northern beans OR navy beans OR Roman beans OR pinto beans, rinsed and drained

  • 1

    quart low-sodium chicken broth OR vegetable broth

  • ¾

    cup elbow macaroni OR ditalini pasta

  • Optional garnish: Finely grated Parmesan cheese OR pecorino Romano OR red pepper flakes OR chopped fresh basil OR basil pesto OR a combination

Step 1

In a large pot over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until the onion is lightly browned, 8 to 10 minutes. Add the carrot, garlic and rosemary; cook, stirring, until the garlic is fragrant, about 30 seconds. Add the tomato juices and cook, uncovered and stirring occasionally, until a spatula leaves a trail when drawn through the mixture, 6 to 8 minutes.

Step 2

Stir in the beans, crushed tomatoes, broth, ½ teaspoon salt and 1 teaspoon pepper. Bring to a simmer, then reduce to medium and simmer, uncovered and stirring occasionally, until the carrot is almost tender, about 10 minutes. Add the pasta and cook, stirring occasionally, until al dente.

Step 3

Off heat, taste and season with salt and pepper. Remove and discard the rosemary sprig (if used). Serve drizzled with additional olive oil.