Pasta e Fagioli (Stovetop Bean and Pasta Soup)
Creamy white beans and tender small pasta swim in a slightly thickened tomato-scented broth studded with carrot, celery and garlic for a satisfying mouthfeel and balanced flavors. The mix of mashed beans and cooking starches creates a silky texture that clings to each spoonful, while a hit of rosemary and a shower of grated cheese add brightness and depth.
Use pantry staples—canned beans, crushed tomatoes, and short pasta—to make this almost-immediate soup, or swap in dried beans you cook ahead for lower sodium. For a vegetarian version, substitute vegetable stock for chicken stock; for added richness, finish with a knob of butter or a splash of heavy cream. Gluten-free small pasta works well, and pancetta or guanciale can be rendered at the start for a smoky-meaty base.
Serve ladled with grated hard cheese and crusty bread for dipping, or dress with a drizzle of extra-virgin olive oil and a few torn basil leaves for a lighter meal. This soup is ideal for weeknight dinners, make-ahead lunches (flavors meld when chilled and reheated), and batch-cooking for easy reheating through the week.
How to Make It
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1
Render the pancetta in a large heavy pot over medium heat until crisp and golden; remove with a slotted spoon and leave the fat. (For vegetarian, heat oil instead and skip pancetta.)
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2
Add olive oil if needed and sauté the onion, carrot, and celery over medium heat until softened, about 6–8 minutes.
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3
Stir in the garlic, dried rosemary, and red pepper flakes and cook 1 minute until fragrant.
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4
Add the crushed tomatoes and stock, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer.
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5
Stir in half the beans and mash them lightly with the back of a spoon or potato masher to thicken the broth; add the remaining whole beans.
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6
Season with salt and black pepper. Simmer uncovered for 10 minutes to let flavors meld.
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7
Add the pasta and cook until al dente according to package directions, usually 8–10 minutes; stir occasionally and add up to 120 ml water or stock if the soup becomes too thick.
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8
Return the reserved pancetta to the pot (if using) and adjust seasoning. Remove from heat and let sit 2 minutes.
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9
Ladle into bowls, sprinkle with grated Parmesan and chopped parsley, and drizzle with extra-virgin olive oil if desired.
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