Pasta e Fagioli ( Pasta and Beans ) soup
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Pasta e Fagioli ( Pasta and Beans ) soup

Pasta e Fagioli soup, literally "pasta, and beans". A delicious and nutritious classic Italian dish,  it will warm up your cold winter evenings with its simple and genuine ingredients.
Course Soup
Cuisine Italian
Keyword Pasta e fagioli ( Pasta and Beans ) soup
Prep Time 20 minutes
Cook Time 2 hours
Resting time 8 hours
Total Time 2 hours 20 minutes
Servings 5 people
Calories 303kcal
Author Authentic Italian Cuisine

Ingredients

  • 300 gr. dried Borlotti or Cannellini beans
  • 300 gr. Small size pasta ( e.g. Ditalini )
  • 1 Celery Ribs
  • 1 Carrot
  • 1 Small Onion
  • 4 Canned Peeled Tomatoes crushed
  • 2 Bay Leaf
  • 1 Clove Garlic
  • 5 tbsp Extra Virgin Olive Oil
  • Salt

Instructions

  • Rinse the beans, then put them in a bowl, cover with water and let them soak overnight.
  • The next morning, rinse again, put the beans in a pot and cover them with water. Add bay leaf and the whole clove of garlic, then boil for about an hour and a half at low- medium heat
  • Meanwhile, clean and cut the celery, carrot, and onion into small pieces. Put them in a pot with 5 tablespoons of extra virgin olive oil and brown over very low heat.
  • Add the crushed peeled tomatoes, season with salt and cook for about 15 minutes, adding a few tablespoons of water if it becomes too thick.
  • At this point add the beans, taking them with a skimmer.
  • Add a ladle of their cooking water and continue to cook for about twenty minutes with the sauce, gradually adding a little cooking water.
  • At the end take two ladles of beans, put them in a container and blend with a mixer.
  • Add in the pot more beans cooking water, adjust salt and when it boils pour the pasta. 
  • However, be careful with liquids, because Pasta e Fagioli must be thick rather than watery, add cooking water gradually if you think it is needed.
  • When the pasta is cooked, turn off the heat and add the mixture of beans that you have previously blended.
  • Stir and let to rest for 5 minutes.
  • Serve

Notes

If you use precooked canned beans, skip Instructions 1 and 2.