Italian · Free
Pasta e Fagioli
A rustic Italian pasta and bean soup, thick, warming, and deeply savory -- humble peasant food that turns pantry staples into a satisfying one-pot meal.
****+
Prep 15 min · Cook 40 min
Method
Warm the olive oil in a large 6-quart pot or Dutch oven over medium heat, then add the chopped onion, celery, and carrot.
Cook the vegetables for 7 to 8 minutes, stirring often, until soft and fragrant. Add the minced garlic and cook for 1 minute more until you can smell it.
Stir in the tomato paste and cook for 1 to 2 minutes, letting it darken slightly; this concentrates its flavor and builds a savory base.
To make the soup creamy, scoop out about half of one can of beans and mash them with a fork, then add all the beans (whole and mashed) to the pot.
Pour in the broth and add the rosemary sprig, 1 teaspoon salt, and the black pepper. Stir and bring to a boil over high heat.
Lower the heat to medium-low so the soup simmers gently, cover partly, and cook for 15 minutes to let the flavors blend.
Add the pasta directly to the simmering soup and cook uncovered according to the package time, usually 8 to 10 minutes, stirring often so it does not stick to the bottom.
Fish out and discard the rosemary sprig once the pasta is tender. The soup should be thick; add a splash more broth or water if it is too dense for your liking.
Taste and adjust the salt and pepper. Remember that broths vary, so season to your own taste.
Ladle into bowls and finish each with a drizzle of olive oil, a grinding of black pepper, and a generous sprinkle of Parmesan.
Chef's tips
- Mashing some of the beans gives the soup its signature creamy, thick body without any cream.
- If saving leftovers, the pasta will keep drinking up the liquid, so add extra broth when reheating.
- A leftover Parmesan rind dropped into the simmering pot adds wonderful depth -- just remove it before serving.
Cooking times vary by equipment -- cook to temperature and to taste.
