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Pasta e Fagioli

Pasta e Fagioli

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients. This recipe is from Where Cooking Begins, coming out in March 2019.


  • 8 oz. dried medium white beans (such as cannellini), soaked overnight if possible
  • 4 carrots, scrubbed, coarsely chopped
  • 1 leek, white and pale green parts only, halved lengthwise, coarsely chopped
  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • Freshly ground black pepper
  • 1 15-oz. can whole peeled tomatoes
  • 1 bunch Tuscan kale, ribs and stems removed, leaves torn
  • 1–2 Parmesan rinds (optional)
  • 8 oz. small pasta (such as ditalini)
  • Finely grated Parmesan, crushed red pepper flakes, and crusty bread (for serving)

Recipe Preparation

  • If you haven’t soaked the beans, do a power soak: Place beans in a large pot, cover with water by 1", and bring to a boil over high heat. As soon as the water comes to a boil, remove pot from heat, stir in a palmful of salt, cover pot, and let beans sit 1 hour.

  • Pulse carrots, leek, and garlic in a food processor until finely chopped. Heat ⅓ cup oil in a large pot or Dutch oven over medium. Add chopped vegetables, season generously with salt and pepper, and cook, stirring often, until vegetables start to sweat out some of their liquid, about 4 minutes. The goal at this stage is to slow cook the soffritto until the vegetables are very soft but have not taken on any color. Reduce heat to medium-low, cover pot, and cook, stirring every 5 minutes or so and reducing heat if mixture starts to brown, until vegetables are softened and juicy, about 15 minutes. Add ham hock and cook, uncovered, stirring and scraping bottom of pot every 5 minutes, until soffritto is starting to brown in places and has lost at least half of its volume, about 10 minutes more.

  • Add beans and their soaking liquid, tomatoes, and kale; season with salt and pepper. Bring to a boil, then add Parmesan rinds (if using) and bay leaves. Reduce heat to medium-low and bring to a gentle simmer. Cook soup with lid askew, adding water (or stock, if you have it) as needed to keep beans submerged by 1", until beans are very tender, 1–3 hours, depending on size and age of beans. Fish out and discard Parmesan rinds. Remove ham hock and use a fork to pull meat off the bone. Return meat to soup; discard bone and any large pieces of fat.

  • Cook pasta in a large pot of boiling well-salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain pasta and add to soup, then taste and season with more salt and pepper if needed. (Do not try to skip a step by cooking the pasta in the soup. The noodles will absorb all the available liquid and the liquid will be thick and gummy.)

  • Divide soup among bowls. Top with Parmesan, drizzle with oil, and sprinkle with red pepper flakes. Serve with bread for dunking.

Recipe by Reprinted With Permission From Where Cooking Begins By Carla Lalli Music, published by Clarkson Potter, March 2019

Related Video

Carla Makes Pasta e Fagioli

Reviews SectionI just made this but left out the ham hock to keep it vegetarian. The flavors were amazing but the beans took much longer to cook than expected (about 6 hours instead of 1-3) which was disappointing. I might try again but try pre-cooking the beans a bit because I had done an overnight soak on the dried beans rather than a quick soak.AnonymousUtrecht, NL05/23/20I think this is the best soup I’ve ever made? I used Rancho Gordo mayocoba beans that I had cooked the day prior. I didn’t have a ham hock so I crisped up about 3 ounces of bacon and cooked the soffrito in the rendered fat. I didn’t even add the bacon back in at the end because it was so perfect as-is. I added the kale at the end with the pasta (I had anellini) because I don’t like my kale cooked to death. SO good.AnonymousPortland, OR05/13/20Over self quarantine I’ve been working on my soup game. This is the best soup I’ve ever ever made. I love the flavors. I made this to then letter except no food processor here so the veggies were diced, but it came out fantastic. The smoked ham hock and the parm rinds bring a flavor to the soup my taste buds now can’t live without. Thank you for sharing your family recipe Carla.AnonymousPortland, OR04/16/20I would like to know the size of the pot you are using. I can see it is a Staub but struggling with the size.Made this dish today with the exception of the smoked ham hock which my grocer did not have. I did use a thick cut smoked pork chop and it was perfect! My son works as a pasta chef at a local steak house and plans to suggest a version of this to the head chef.TrudyNHFredericton NB04/07/20Soaked Rancho Gordo Marcella beans overnight, chopped 3 slices of bacon and rendered the fat and used that to cook the sofrito, and then followed the rest of the recipe as written. Another winner from Carla!Ok so.... made this with CANNED BEANS, cooked for about 1 hour and was still delicious, could have been thicker but I thought it was delicious. I used a parm rind and no ham. Since I didn't have any bean water I used 4 cups of chicken broth to make up for the needed liquid. Also... USED ONION instead of leeks in the soffritto and loved.DaniellepNew Jersey04/04/20Excellent recipe - My 11 yr old Daughter did most of the work during this Virus craziness because she's so bored LOL ......I used bacon and canned beans. Came out Awesome.This is very nice. I didn't have any issues with oversalting, but I was very careful about it after reading the reviews below so definitely be conservative as you salt. The recipe doesn't say to break up the tomatoes, but if you watch the video you'll see that Carla tears them up a bit (which I recommend). I used elbows for the pasta and it worked great. The accoutrements of pepper flakes, lots of olive oil, parm, and extra salt are key!AnonymousNew York03/29/20Simple to follow with delicious results. If you can plan ahead to soak the beans, you’re golden. I made this on a Friday in lent so eliminated the ham - still delicious!SaragraceNew York03/27/20this recipe is amazing. so hearty, filling, and delicious. I doubled the recipe and used leeks AND onions. cooked bacon and used the fat in place of olive oil. then chopped bacon and added it back in place of ham hock. used canned beans and soup was ready a lot quicker.AnonymousLongmont, CO03/24/20Might sound like a broken record but wanted to share what worked for me based off of everyone's super helpful comments! I used a Instant Pot for the beans to avoid a potential 3 hour cooking time (just not doable when making dinner for friends after work.) What I would change: I would add salt, bay leaf, etc. to the beans when cooking and use higher quality beans (maybe Rancho Gordo). The beans were the most disappointing part of the soup (couldn't tell how old the Goya beans were at the supermarket.) I used Christopher's trick with cooking bacon separately and added the bacon fat into the sofrito instead of the ham hocks. Definitely keep the pasta separate so it doesn't suck up all the broth the next day (will be adding homemade chicken broth when reheating.) I was scared of over seasoning from all of the comments so it backfired and was a tiny bit bland but an easy fix with adding parmesan at the end. I doubled the recipe to feed 4 with leftovers and would do it again! Hooray for my first pasta e fagioli!skskskBrooklyn, NY03/05/20The beans: didn't soften up for me. Flavor was good. But this recipe reminds me a lot of the lentil minestrone from Vegetarian Cooking for Everyone. Hmmm.KatiePantsWestern MA03/04/20The recipe as written delivers a delicious hearty soup. I soaked the beans overnight to avoid the additional salt in the fast soak. I tasted the broth before adding additional seasoning also. My only suggestion is to add actual measurements to the ingredients list for the carrots, garlic, kale and leeks. I watched the video and had to eyeball my amounts due to the size of the produce you used. I don't have access to fresh produce of that size.I made a double batch following the recipe /video closely. I used 2 ham hock. Mine was definitely not salty. I suspect variations in curing. But I did not use the bean water.I had some trouble with getting the sufrito to reduce like Carla’s because in hindsight I did not stir every 5 minutes. My only other issue was the broth was absorbed so the next the soup was much thicker.Fabulous recipe, thank you Carla.micromikeMadison, Wisconsin 01/14/20Wonderful recipe. I do a few things that speed up the process. I double the recipe, always.I've made this 3 times, following the recipe pretty closely and then following the spirit of the recipe, making adjustments for my laziness as a cook.I love the food processor usage in this recipe and have expanded on it, which makes it so quick without sacrificing deliciousness..I do start by soaking my beans in a pressure cooker (cook for 5-10 minutes and let the steam vent on it's own). I've used both cannelloni and Great Northern beans. I found l liked the creaminess and slightly smaller size of the great northern a little better.I can't find a ham hock and I really only want a slight meatiness. I've taken to using two thick sliced pieces of bacon, about 2 ounces ( last time I trimmed some of the fat...yes, it's better with all the fat....but for those watching their saturated fat...). It adds a wonderful depth to the flavor. I chop the bacon coarsely and sauté this at the beginning and set aside.I cheat on the carrots - a pound of baby carrots, into the food processor. They come out in various sizes: perfect!.Then, into the food processor, I add the cooked bacon, an onion as well as a leek and a whole head of peeled garlic to the food processor( the garlic mellows out beautifully when cooked) and about one chopped piece of celery as well (cheat: I get it off the salad bar).The last time I made this I put the whole bunch of stripped kale into the food processor also. My husband doesn't like kale, so the small, well-integrated pieces don't scream 'KALE!' to him.Also, just want to comment that I've never actually bothered using the parmesan rinds before: WOW, they are a great addition.It is a great single bowl meal.Christopher YuknisVienna, VA12/04/19It was waaaaayyy too salty. I bought country ham hock since my store was out of smoked....eeek, I couldn’t eat it. I was so hopeful and did all the prep as recommended.SouthernladylovesBATennessee12/01/19The flavor is amazing! I wouldn’t add the bean soaking water next time due to the salt. I added the kale for the last five minutes of cooking. I used two rinds and needed around two cups of chicken stock. I will double next time. This soup is a must in the fall/winter recipe rotation. I think it’s closer to four servings verses six. I am giving four stars because as the recipe is written it’s quite salty.Delicious every time! I go by exactly what the recipe says except... add a quarter onion, sometimes sub elbow pasta or whatever i have on hand, and I use hot sausage not hamhock. Im making it now because of a light cold :D!AnonymousMaryland10/26/19Yea this was insane. Made a double batch and froze some. The GF said its the best thing I've ever made. Sooo decadent.. Double batch = two Ham Hocks and two parmesan rinds.. my god, this thing is just bursting with flavor. Feels like I should be eating it at Christmas dinner.sgarrison2127Los Angeles10/22/19So delicious and cozy, what a way to start #soupszn ! Really really took my time with the soffritto and the end result was killer. Just kept it low and it developed the richest most delicious flavor in the broth - wowee!kmarxmarxchicago, il10/21/19Anonymouslos angeles10/17/19No relationship to it’s Italian cousin from which it takes it’s name? Aside from the beans, this recipe bears little relationship to Italian Pasta e Fagioli. Other reviewers have complained of tough beans and salty soup? Cure this by waiting until at least half-way through cooking to salt the soup. (This or any other recipe that calls for dried beans.) Meanwhile, an authentic Italian recipe would call for using fresh pasta, rather than dried, and cooking it in the broth itself. Meanwhile for the soffritto, one carrot, one onion, one rib of celery, one or two cloves of garlic - the same Italian soffritto that you would use for almost any stew or sauce - will prevent issues like that suffered by the reviewer who felt that tue whole thing tasted or carrot. The traditional aromatics used in pasta e faggiole are parley and rosemary. Bitter greens, like kale or radicchio are green additions, but are added towards the end of cooking to preserve their flavor.Could not agree with the other reviewers more. So delicious even without the ham hock. I made a big batch to eat for the week and I stored the pasta separately so that it stayed al dente, which worked great. It honestly tasted better and better as the flavors developed in the fridge. Would recommend 100%.AnonymousCambridge, MA08/25/19This is now my favorite soup!!!! Simply amazing flavors. I love sharing the recipe with friends and fam.morganajacques9018Santa Barbar05/31/19

Family History

There are few dishes more rustic in its spirit and sensibility than pasta e fagioli. A simplistic yet hardy dish, “pasta and beans” is the type of one-pot meal you can imagine generations of Italian-Americans and native Italians before them using to fill their bellies after a long day in the field. Pasta e fagioli is an economically sound soup, feeding lots of people with relatively inexpensive ingredients. But more than a mere cost-effective dinner, pasta e fagioli reveals a depth of flavor that’s deeply rooted in the very basics of Italian cuisine.

Pasta e fagioli starts with a classic soffritto of chopped onion, carrot, and celery, along with the requisite extra virgin olive oil. Then it’s made hearty with the staples of most Italian kitchens, including tomato sauce, beans, broth, parmigiano-reggiano, pasta, and sometimes meat bones for extra flavor. It can also be thrown together relatively quickly, so it’s perfect when you need a cheap meal that you can stretch over multiple days during the week.

Our version below does include chicken broth and some meat for flavor, but you can easily remove these from the ingredient list, should you prefer a fully vegetarian version. One other note before we get started: Authentic pasta e fagioli should be made with cranberry beans—also called Roman or Scotch beans. Brightly marbled in white and pink or deep red hues, cranberry beans have a subtle chestnut-like flavor—completely unique to all other beans. You can purchase cranberry beans fresh in the spring and summer, but the canned variety—the kind we use in our recipe—works just as well.

Pasta e Fagioli

Craving something hearty, healthy and warm? Pasta e Fagiole (AKA pasta and beans) is the answer. Perfect for those dreary winter evenings when you want something fast and delicious, this soup comes together in no time, and it's super adaptable. (As in, chop up whatever you've got in your crisper and throw it in the pot!)

Traditionally this soup is made from dried beans, but we've opted for canned beans for ease. Not only can we be sure that canned beans are cooked perfectly every time, but in this recipe we're also using their canning liquid for added flavor. If you prefer dried beans&mdashgo for it! Just be sure to factor in added time for soaking the dried beans.

Beans aren't the only variables you can play with in this recipe! Below, we'll break down all the opportunities for substitutions and additions so you can make your Pasta e Fagioli the best it can be!

The Vegetables

Onions, carrots, and celery (AKA mirepoix) provides the flavorful foundation from this soup, and many others. That doesn't mean they have to be the only vegetables though! Root vegetables like parsnips, fennel, or turnips could also be thrown in at this stage to contribute added flavor and texture.

If you prefer more leafy greens in your soup, try kale, bok choy, or escarole. These can all be added around the same time as the pasta, that way they'll have time to wilt but will still retain some bite. If you'd like to add more delicate greens like swiss chard or spinach, throw them in at the end. They'll wilt in less than a minute when folded into the hot soup.

The Noodles

Traditionally this dish is made with Ditalini, a tiny, tube-shaped pasta. Generally, we prefer to stick to tradition and choose a smaller shape of pasta like ditalini, orecchiete, or even orzo. Pretty much any pasta you have lying around will do, but we'd stay away from longer noodles like spaghetti or fettuccine. (They're better suited for dishes like garlic spaghetti and shrimp alfredo.)

Part of what makes our Pasta e Fagioli so hearty is the addition of sausage. It's totally optional, though! If you'd prefer, start by crisping up some bacon or pancetta instead. When all the fat is rendered out, remove it from your pan to a paper towel lined plate and use the remaining fat to cook your vegetables. When your soup is fully prepared, top it with your crisped bacon/pancetta before serving. Chicken or shrimp would also be a great addition, just keep in mind they cook at different rates and would need to be added at different stages of cooking.

The Broth

When it comes to broth, we have one rule: buy low sodium! Often store-bought broth is seasoned with an unnecessary amount of salt. Instead, we prefer to season ourselves. Remember, it's a lot easier to fix an under-salted soup than an over-salted one.

Vegetable broth is also a perfectly good substitute if you're going the vegetarian route. This soup is hearty enough without any meat, so feel free to substitute away! Small cubes of extra firm tofu would be a good addition as well if you're looking for more protein.

Parm is the most traditional route for this dish, a little freshly grated on top before serving goes a long way. If you're the type of person that saves parm rinds in the freezer, now's the time to use 'em! They'll add another dimension of richness and flavor that takes this soup to a whole other level.

Good parm is expensive. If you're on a budget, try pecorino instead! It's a delicious salty, nutty hard cheese, but with a lower price tag.

Final Touches

A good garnish can really make a soup. We top ours with cheese and parsley, but you can really go crazy with the toppings. Red pepper flakes, a squeeze of lemon, or even more herbs like basil or tarragon would also be delicious. Just make sure you're adding something with a little brightness like herbs or citrus to give this hearty soup a boost of brightness. Buon appetitio!


1 ⁄ 2 yellow onion, finely chopped
1 rib celery with leaves, finely chopped
1 carrot, finely chopped
1 bay leaf
2 tablespoons extra virgin olive oil, plus additional for drizzling
2 plum tomatoes, diced
1 sprig rosemary
4 cups reduced-sodium chicken broth
1 can (15.5 ounces) cannellini beans, or kidney beans, rinsed and drained
Kosher salt and freshly ground black pepper
1 cup ditalini, elbows, or tripolini pasta
Grated parmigiano-reggiano cheese

Pasta and Beans: the Neapolitan Recipe

There’s a version of pasta e fagioli for just about every region in Italy, from brothy ones packed with vegetables to creamy ones made only with beans and pasta. But one variant is worth mentioning: the Neapolitan pasta and beans soup.

Pasta e fagioli is the Italian name for “pasta and beans” (en= beans/it=fagioli pronunciation [fah-jaw-lee]). It is often called “pasta fasul” or “fazool” in the United States, derived from the Neapolitan dialect name, “Past e Fasul”. It’s a warm and rich dish that has its roots in the poor peasant tradition widespread especially in southern Italy and in particular in Naples.

Here the Neapolitan recipe

Sautè 2 peeled cloves of garlic in 4 tablespoons of extra virgin olive oil. Then add 4 fresh red San Marzano tomatoes, cut into 4 parts and a little chopped parsley. When cooked, remove the skin from the tomatoes and smash them a little with a fork.

Add the boiled beans and cook over medium heat for about 1 minute.

Add one glass of water and a pinch of salt, then cover with a lid and cook for about 10 minutes.
Finally add 1 glass of water, bring to a boil and then add the pasta. Cook the pasta al dente following the cooking times on the package. When ready, stir, season with salt if necessary and serve pasta and beans with a little bit of extra virgin olive oil on top.

  • 1 tablespoon olive oil
  • 2 ounces prosciutto or turkey bacon, chopped
  • 2 cups chopped Onions
  • ½ cup chopped celery
  • ½ cup chopped carrot
  • 2 tablespoons bottled minced garlic
  • 1 tablespoon dried oregano, crushed
  • 1 teaspoon anchovy paste (Optional)
  • 1 teaspoon crushed red pepper
  • 2 (14 ounce) cans reduced-sodium chicken broth
  • 1 (28 ounce) can no-salt-added diced tomatoes, undrained
  • 1 cup whole grain medium pasta shells
  • 2 (15 ounce) cans no-salt-added cannellini beans (white kidney beans), rinsed and drained
  • ½ cup snipped fresh parsley
  • 2 tablespoons lemon juice
  • ¼ cup finely shredded Parmesan cheese

In a Dutch oven, heat oil over medium-high heat. Add prosciutto cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer prosciutto to paper towels let drain. Set aside.

Add onions, celery, carrot, and garlic to the Dutch oven cook over medium heat for 3 to 4 minutes or until softened, stirring frequently. Stir in oregano, anchovy paste (if desired), and crushed red pepper. Cook and stir for 1 minute. Add broth, tomatoes, and pasta shells. Bring to boiling reduce heat. Simmer, uncovered, about 15 minutes or until pasta is tender.

Meanwhile, use a fork to mash one can of the beans. Stir the whole and mashed beans into pasta mixture. Simmer about 5 minutes or until heated through.

Stir in parsley and lemon juice. Immediately ladle into serving bowls. Sprinkle with Parmesan and the prosciutto.

  • 2 teaspoons extra-virgin olive oil
  • 2 tablespoons finely chopped onion
  • 1 medium carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 2 cups water
  • 1 cup no-salt-added canned diced tomatoes
  • ½ teaspoon dried oregano
  • 1 (3 ounce) package ramen-noodle soup mix
  • 1 cup rinsed no-salt-added canned cannellini beans
  • 2 tablespoons chopped fresh flat-leaf parsley

Heat oil in a medium saucepan over medium-high heat. Add onion, carrot and celery cook, stirring occasionally, until beginning to soften, 3 to 5 minutes. Add water, tomatoes, oregano and 3/4 of the seasoning packet (discard the remainder or save for another use). Bring to a simmer.

Break noodles into bite-size pieces and add to the pan. Cook until tender, about 3 minutes. Stir in beans cook until warmed. Divide between 2 bowls and sprinkle with parsley.

Pasta e Fagioli—the Easiest of Italian Recipes

The well-known Pasta e Fagioli, or pasta and beans, is an Italian treasure. Every family has their own recipe: with or without garlic, with oil instead of bacon or lard, with or without Parmigiano.

You can make your own version very easily. In Italy, pasta e fagioli immediately reminds us of our grandmas. Its full aromatic taste means family, tradition, and home sweet home.

This is my recipe for pasta e fagioli. The base is a genuine mix of sautéed vegetables: carrots, celery, and onion. I first add beans and then the pasta. A little tomato paste makes it appetizing and smooth bay leaves and your favorite herbs make a unique flavor profile. Healthy and balanced, pasta e fagioli is a traditional peasant dish that works well in winter. You need to choose the right ingredients, which call for slow cooking.

A little advice about the ingredients

Beans: In Italy, borlotti (cranberry) beans best suit this dish. In the US, look for cannellini (white kidney) or pinto beans. Red kidney beans, which make the dish richer in color, work as well. According to the kind of beans you buy—frozen, fresh, or dried—the method and the cooking time will vary.

  • Sautéed vegetables: They reduce the natural sweetness of the dish. Needed are an onion, a carrot, some celery, and a clove of garlic, which you will remove while cooking (so leave it whole).
  • Tomato paste or tomato sauce: Tomato paste makes for a stronger taste tomato sauce is lighter. Mix the tomato sauce with a little tomato paste until you get your favorite result (read the recipe below) .
  • Extra virgin olive oil: I always use extra virgin olive oil, which is the most healthy.
  • Pasta: Any small ones work. I prefer ditaloni or elbow maccaroni. When I have small pasta of different shapes, which are not enough for a single serving on their own, I put everything together. Fresh pasta is also appropriate: Use the leftovers of the tagliatelle you have just made cut it into small pieces for your pasta e fagioli.
  • Fresh herbs: You should use different herbs, such as bay leaves while cooking, and rosemary, thyme, or marjoram before serving.

Some more suggestions for your pasta e fagioli

  • If you want to make this recipe completely vegetarian, only use extra virgin olive oil. On the other hand, if you want a more flavorful and rustic soup, use bacon or lard if you have any on hand.
  • You should have this dish for lunch, and combine it with a nice crisp salad. Finish off your meal with an orange you will absorb more iron from the dish.

What you should know about beans and their preparation

Beans, just like other pulses (beans, peas, lentils), must be cooked for a long time. They need to be soaked and rehydrated for about 6 to 8 hours, so it’s a good idea to soak them the night before you cook them. If you have an instapot or a pressure cooker, you can cook them instead the same day.

  • Soaking beans makes it easier to cook and digest them. The process also reduces the gas-producing compounds. You may use them after cooking or freeze them.
  • Slow-soaking beans: Soak the beans in cool water and discard those which float on the surface. Put the beans in a big bowl and cover them with enough water (3x the amount of beans) and set aside in the fridge or in a cold place overnight.
  • Fast-soaking beans: Choose the most intact beans and put them in a pot pour 1 liter of water for every 2 cups (200g) of dried beans and bring to a boil. Boil them briskly for a couple of minutes and then remove from the heat. Cover with a lid and set aside for 1-2 hours or until they get hydrated and bloated. Drain them and add them to your recipe.
  • In an Instapot or a pressure cooker: Follow the guidelines provided for each machine.
  • In the microwave oven: Arrange the beans on a tray big enough to contain them when they are hydrated: cover with cold water and cook on HIGH for about 8-10 minutes. Set aside for 1 hour.
  • In case of frozen beans, boil them in salted water for about 3-4 minutes.

No, they aren’t. They are legumes, which are a sub-group of the vegetable food group. They should not be substituted for vegetables in your daily food consumption. Can they replace meat? No, although they are quite rich in proteins, they also contain more carbs than you think and have a high glycemic index, meaning they raise the level of sugar in your blood during digestion. Thus, beans are definitely similar to pasta they should be eaten as moderately as you eat a dish of pasta. In Italy, beans are considered a main dish according to the criteria of the Mediterranean Diet, so have them for lunch side along with a serving of vegetables.


9 oz dried borlotti beans
12 oz mixed pasta
4 oz tomato purée
1 tablespoon tomato paste
1 clove garlic
1 onion
1 celery stalk
4 oz pork rind
1 bay leaf
Extra-virgin olive oil
Red pepper

Soak the beans for at least 8 hours in cold water. Then rinse and put the beans in a pot with 3 liters of water and a bay leaf. Cook for 2 hours.

Meanwhile, clean and slice the onion and celery. Sauté them with a clove of garlic in a pan with a drizzle of extra-virgin olive oil.

Brown vegetables and once golden-brown, add the pork rind cut into pieces. Cook for 5 minutes.

Then add the tomato purée and tomato paste. Let cook for another 10 minutes.

Add the beans with a little of their cooking water followed by the pasta immediately after. Finish cooking and add salt.

Season with red pepper and serve. If you wish, add a little bit of black pepper and a drizzle of extra-virgin olive oil on top.

Check out the photo gallery to discover more tips on preparing pasta e fagioli.

Easy Pasta e Fagioli

A bowl of pasta e fagioli only gets better with toppings: heap on the fresh basil, crispy pancetta, grated cheese, and olive oil. Jenny Huang

Somewhere between a thick soup and a loose pasta, this comforting dish is a staple in many parts of Italy. The trick to making it on a weeknight is using canned cannellini beans and quick-cooking ditalini pasta. Mash a small portion of the beans into the final broth to thicken and enrich the soup, and don’t forget about the finishing touches: crispy pancetta, fragrant fresh basil, plenty of Pecorino Romano, and a drizzle of olive oil.

What You Will Need

Pasta e Fagioli

Watch the video: Σαλάτα με ζυμαρικά και τόνο σε 10 λεπτά!!!