Pasta e Fagioli
6 servings15 min prep35 min cookEasy
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The Tale of Pasta e Fagioli
Story updated
Pasta e fagioli is a cucina povera staple from Italy, combining cheap, filling pasta with beans in a dish that varies by region, from Tuscany's cannellini beans to Naples' version with borlotti. It reflects Italy's long history of turning humble peasant ingredients into hearty, satisfying meals.
Ingredients
Scale:· 6 servings
- 1 cup small pasta, such as ditalini or small shells
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Grated Parmesan cheese, for serving
Instructions
- 1Heat the olive oil in a large pot over medium heat and saute the onion, carrots, and celery for 5 to 6 minutes until softened.
- 2Add the garlic and cook for 30 seconds until fragrant.
- 3Stir in the diced tomatoes, half of the beans, the broth, oregano, basil, salt, and pepper, then bring to a simmer.
- 4Use a potato masher or the back of a spoon to mash the remaining beans slightly before adding them to the pot, which helps thicken the soup.
- 5Simmer for 15 minutes to let the flavors develop, then add the uncooked pasta and cook for another 8 to 10 minutes until al dente.
- 6Ladle into bowls and top with grated Parmesan before serving.
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