Whatever you call this dish Pasta e Fagioli, Pasta and Beans or even Pasta Fazool it is a Hearty Italian Comfort soup/stew at it’s best. Filled with pasta and beans in a deliciously spiced Tomato broth. Make it thick like a stew or thinner like a soup.
Sometimes when I update recipes, as blogger we have to update them for google, meaning no long drawn out stories, which have nothing to do with the recipe, just good tips on how to make the recipe, usually I like to add a paragraph about the recipe, because I think my blogging circumstances are a bit different than most but with this post I decided to leave it mostly intact. It’s been almost 3 years since I posted this recipe.
Yesterday was a sad day for my the family, my father-in-law was buried. He passed away early Wednesday morning after being quite sick. I remember long ago days of tying up the vineyard. Just the three of us, the Italian, his father and me. He would tell us stories or more like horror stories of growing up during the war.
His family’s move from Northern Italy to Rome. He was a hard and sometimes hard to get along with man but he was very proud and loved his family dearly. And to be honest we didn’t always see eye to eye, we shared our differences to say the least, but I did respect him and of course thanks to him I married his awesome son. We did have a couple of things in common though. One being spaghetti! It was both our favourite type of pasta.
He preferred his spaghetti with his wife Maria’s homemade ricotta and I like mine with a Simple Tomato Sauce. But this was his absolute no doubt about it favourite dish. He would probably choose a bean dish over a meat dish every single time!
How to make the Best Pasta and Beans
In a large pot add the olive oil, chopped, garlic, onion, celery and carrots, cook until transparent.
Then add the vegetable broth, spices, puree and beans bring to a boil, cover and cook until the beans are tender. Stirring occasionally.
At this point you can blend 1/3-1/2 the ingredients or leave as is. Add more water, taste for salt, then bring the soup to a boil add the dry pasta. Cook until the pasta is al dente. Serve immediately sprinkled with some freshly grated parmesan cheese.
Where did it originate
This recipe originated in Northern and Central Italy, it is made differently in each region.There are those that add pancetta or lardo, yes lard, pig fat to be precise, it is sold in grocery stores and sometimes cut into very thin slices , usually eaten with a slice of bread and sometimes cooked. Loved by many Italians, including my father-in-law.
Some regions cook the pasta with the beans, others cook the pasta separately. Some use Borlotti beans some Cannellini beans, some add tomatoes others do not. Some will even blend a portion of the beans to make a creamier soup. Which is how we love it and without adding cream! The Pasta e Fagioli I make for my family is one I learned from my mother-in-law and is therefore from the Central Region of Lazio.
Pretty basic and easy to make and really comforting and delicious. It’s best if you use dried beans and soak them over night. That way when the soup is cooking you get all the delicious ingredients cooking together, and trust me, the taste is amazing.
My mother-in-law would sometimes cook her pasta separately then add it to the pot once the beans were cooked, I like to make clean up easier so cooking the dried pasta with the beans is what I do and it works out perfectly.
More Italian Soups & Stews
So not only did I make this soup today in remembrance, but also knowing that this is a soup that truly is comforting. And what better way to be comforted then by a classic Italian Pasta e Fagioli soup. And don’t forget to serve it with a big slice of Italian crusty bread. I hope you enjoy it as much as we do. RIP Antonio.
Pasta e Fagioli / Pasta and Beans
Ingredients
- 1 ¼ cups dried Borlotti beans* (soaked 8-12 hours in a bowl of water drained and rinsed) (225 grams)
- 2 tablespoons olive oil
- 1 clove garlic (minced)
- ½-1 onion chopped
- 1 celery stalk chopped
- 2 carrots chopped
- 4 cups vegetable broth** (1 litre)
- ¾ teaspoon oregano
- ¾ teaspoon basil
- ½ teaspoon salt
- pinch or 2 of hot pepper flakes if desired
- ¾ cup tomato puree (passata) 170 grams)
- 2 cups water (480 grams)
- 1 ¼ cup dried pasta (small ditaloni, quadrucci etc) (250 grams)
*The cooked beans should equal about 2 ½ cups, if you use canned beans then be sure to drain them.
**Vegetable broth can be homemade or store bought.
Instructions
- In a large pot add the olive oil, minced garlic, chopped onion, celery and carrots, cook until transparent.
- Then add the vegetable broth, spices, puree and beans bring to a boil, cover with a slight opening and continue to simmer over low/medium heat for approximately 20-30 minutes or until the beans are tender and the soup has thickened. Stirring occasionally.
- Once they are cooked and tender, then you can blend 1/3-1/2 the ingredients or leave as is. Add the water (taste for salt) and bring the soup to a boil then add the dry pasta. Cook until the pasta is al dente. If you find it too thick then add a little more water or broth, too thin then add less water before adding the pasta. Serve immediately sprinkled with some freshly grated parmesan cheese. Enjoy!
Notes
Nutrition
Updated from January 26, 2018.
kj says
Wow! this is the most delicious soup recipe!!! i dont usually cook.. and decided to take the bull by the horns and i couldnt be more proud of myself!! so happy with the outcome! thank you for that!!! i almost did not wanted to share! great combination of ingredients!
Rosemary says
Hi kj, thanks so much, so glad you liked the soup. And you should be proud of yourself, keep on cooking. Take care. Have a great week.
Paola Carini says
Hi
I am a fanatic of “pasta e fagioli”and make it the same way you do.
Just a few tips:
You don’t need to prepare the “brodo vegetale”: it will be created by the vegetables cooking in the pot together with water (and salt toward the end).
Use a dry bay leave (to be removed) or (still better) bay powder instead of oregano.
Always use abundant freshly ground pepper and also peperoncino (if you like it).
Leave the soup cook (at a low fire) very long (much longer than just when the beans are well cooked) and you will obtain an amazing “cream” without blending or any addition . At the end add boiling water if necessary (before cooking the pasta).
For the best “pasta e fagioli” use dry Borlotti or similar dry beans . Even fresh beans do not make it as good as dry ones.
Paola
Dennis c Salvatore says
great, just like mama made.
Rosemary says
Hi Dennis thanks so much. Happy New Year.
Joan says
Rosemary , another winner! It was worth seeking out Borlotti Beans just for the heck of it! They require at least an hour of simmering on their own I found. Another trick I learned recently is to save cheese rinds (like (Parmigiano / Reggiano) ) and add them to the broth while cooking. What rich flavor! I also shopped for the pasta you recommended – such fun! And, if your readers want to go full bore I found an really exceptional vegetable broth recipe to share from “Inspired Taste” https://www.inspiredtaste.net/34272/homemade-vegetable-broth-recipe/. I so enjoy your posts! Thank you!
Rosemary says
Hi Joan, thanks so much, and yes my MIL would do that all the time too with the rind. So glad you enjoy the recipes. Have a great weekend.
EM says
I reduced the amount of beans (black-eyed because that’s all I had :)) and pasta to just 1cup each. Personal preference.
Excellent soup. Thank you so much
Rosemary says
Hi EM, thanks so much, glad you enjoyed it.
Ellie says
Mmmm, one of my favorites. We had this every meatless Friday night for dinner. My grandparents were from Sicily and my mom would make it pretty much the same as your recipe, except she didn’t add carrots. A liberal drizzle of olive oil in each bowl elevated it to Nirvana. Thank for bringing back a wonderful memory.
Rosemary says
Hi Ellie, thanks so much, so glad I could bring back some nice memories. Take care.
Cheri says
Delicious!!! My family loved it!!!
Thanks so much for sharing!
Rosemary says
Hi Cheri, thanks so much, glad everyone enjoyed it. Take care.
Amanda says
Sorry to hear about your father-in-law, thanks for posting this, can’t wait to make it!
Rosemary says
Thanks so much Amanda, I hope you enjoy it. Have a great weekend.
Jackie says
My family loves Pasta-e fagiol1,I make a big kettle full in the winter months,I cut up small hunks of pepperoni and use diced tomatoes in mine we eat it with garlic bread toasted,Yum.My husband love
Italian food
Rose says
Hi Jackie, I agree this is one of the best soups for cold winter months. Thanks for stopping by.
Veronica@downcakerylane says
I love this soup and love saying the name, lol! I’ve never tried making it though…I’m definitely inspired- I love soup!
Rose says
Hi Veroncia, haha I know there are some Italian words I just love to say too.
Diane P. says
A true Italian comfort food–just like your meatloaf. Will be making this tomorrow! Thanks, Rose.
Rose says
Hi Diane, Hope you enjoy it, let me know. Have a great weekend!
Annamaria @ Bakewell Junction says
My Dad would eat this every week. Although yours looks more like soup than ours did. Since today was the coldest day this winter (-13 in front of my house and -16 at the stop and ride where I meet my car pool buddies) and with the snow piled up from all the snow falls, this would be a great meal.
Annamaria
April @ Girl Gone Gourmet says
I could use a bowl of this — it’s snowing, AGAIN, here in North Carolina! I love how every region does things just a little bit different – your version sounds delicious!
Rose says
Hi April, oh my gosh you poor people and all that snow and cold. Thanks and stay warm!
Marisa Franca @ All Our Way says
This is one of my mamma’s favorite soups. And you’re right every region has it’s own special way of preparing it. Our weather is getting cooler again and I am in need of some comfort food – thank you for sharing!!
Rose says
Hi Marisa, thanks, I love comfort food, cold not so much, kind of cool for us too and lots of rain. Have a great day!