Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 80 g pancetta, diced; 1 medium onion, finely chopped; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, crushed; 1 rosemary sprig; 200 ml tomato passata; 800 g tinned borlotti beans, drained; 1.2 l chicken stock, hot; 150 g ditalini or other small pasta; 40 g Parmesan, grated; to taste salt and black pepper

🍳 CookingБГ

Prep15 min

Cook35 min

Total50 min

Italy's pasta and bean soup, thick enough to eat with a fork — borlotti beans and small pasta in a rosemary-scented tomato base, with a third of the beans mashed to give it a creamy body.

Ingredients

Serves:4

3 tbsp olive oil
80 g pancetta, diced
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, crushed
1 rosemary sprig
200 ml tomato passata
800 g tinned borlotti beans, drained
1.2 l chicken stock, hot
150 g ditalini or other small pasta
40 g Parmesan, grated
to taste salt and black pepper

Nutrition (estimated)

high confidence

1240kcal · per serving

111.7g

Protein

83.9g

Carbs

49g

Fat

Recipe total: 4960 kcal · P 446.8g · C 335.5g · F 196g

Estimated from 12 of 13 ingredients

Approximate estimate, calculated from the ingredients.

Video

Steps

1
Heat the olive oil in a pot over medium heat and fry the pancetta for 4 minutes, until it renders its fat.
2
Add the onion, carrot and celery and cook gently for 8 minutes until soft, then the garlic and rosemary for 1 minute.
3
Stir in the passata and cook 5 minutes, until it darkens slightly.
4
Add the beans and 1 litre of the stock, bring to the boil and simmer 15 minutes.
5
Remove the rosemary. Scoop out a third of the beans with a little liquid, mash them and stir them back in — this is what makes the soup creamy without any cream.
6
Add the pasta and cook, stirring often so it doesn't stick, for 1–2 minutes less than the packet time; loosen with the remaining stock if it gets too thick.
7
Take off the heat, season with salt and pepper and rest 5 minutes — the pasta finishes cooking and the soup thickens.
8
Serve sprinkled with the Parmesan and a grind of black pepper.

italiansoupclassicautumn

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Questions and answers

How long does Pasta e Fagioli take to make?

About 50 minutes: 15 min prep and 35 min cooking.

What ingredients do you need for Pasta e Fagioli?

13 ingredients: olive oil, pancetta, onion, carrot, celery stalk, garlic cloves, rosemary sprig, tomato passata, tinned borlotti beans, chicken stock, ditalini or other small pasta, Parmesan and 1 more.

How many servings does this Pasta e Fagioli recipe make?

4 servings. The servings buttons above the ingredients rescale every amount.

How many calories are in a serving of Pasta e Fagioli?

About 1240 kcal, with 111.7 g protein, 83.9 g carbohydrate and 49 g fat. This is an estimate from the ingredients, not a lab analysis.

What cuisine is Pasta e Fagioli?

Pasta e Fagioli comes from Italian cuisine.

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