Pasta e Fagioli (Italian Pasta & Bean Soup)
This authentic Italian Pasta e Fagioli recipe combines creamy borlotti beans, tender pasta, tomatoes and rosemary in a rich, hearty broth. A simple, comforting Italian classic that's packed with flavour.
Servings: 4
Calories: 416kcal
Ingredients
- 2 tbsp olive oil
- 1 small onion finely diced
- 1 celery stalk finely diced
- 2 small carrots finely diced
- 1 garlic clove chopped
- 2 sprigs fresh rosemary
- 250 ml tomato passata
- 1.5 l vegetable stock (low sodium)
- 1 cup borlotti beans soaked overnight
- 125 g small pasta ditalini
- 1 tsp salt
- ¼ tsp black pepper
Instructions
- Soak the beans – Place the dried borlotti beans in a large bowl and cover generously with cold water. Leave to soak overnight (8–12 hours). The beans will expand as they absorb the water.
- Cook the beans – Drain and rinse the soaked beans, then add to a large saucepan and cover with fresh water. Bring to a boil and boil vigorously for 10 minutes, then reduce the heat and simmer gently for 45–75 minutes until tender but still holding their shape. Drain and set aside.
- Prepare the vegetables – Heat the olive oil in a large, heavy-based saucepan over a medium heat. Add the onion, celery and carrot and gently fry for 6–8 minutes until softened. Add the garlic and rosemary sprigs and cook for another 1–2 minutes until fragrant.
- Make the soup base – Pour in the tomato passata and cook for 2–3 minutes, stirring occasionally. Add the vegetable stock, cooked borlotti beans, salt and black pepper. Stir well and bring to a gentle simmer.
- Simmer the soup – Reduce the heat to low and simmer uncovered for 20–25 minutes to let all the flavours develop. For a thicker, creamier consistency, remove a ladleful of beans and broth, mash them with a fork and stir them back into the soup.
- Cook the pasta – Add the ditalini directly to the soup and simmer for 8–12 minutes, or according to the packet instructions, until al dente. Stir occasionally to prevent the pasta sticking to the bottom. Add a little extra hot water if the soup becomes too thick.
- Rest and serve – Remove the rosemary sprigs and let the soup rest for 5 minutes before serving. Ladle into bowls and finish with a generous drizzle of extra virgin olive oil and a little freshly ground black pepper. Serve with crusty bread for fare la scarpetta — mopping up every last drop!
Notes
- Beans – Borlotti beans are my favourite for their creamy texture and earthy flavour, but cannellini beans work just as well. You can also experiment with other dried beans or chickpeas.
- Soaking the beans – Soak dried beans overnight for 8–12 hours before cooking. Make sure they're tender before adding them to the soup, as they won't soften much further in the tomato broth.
- Pasta – Ditalini is perfect for this soup, but any small pasta shape will work. I often use leftover bits from different packets, including broken spaghetti or lasagne sheets.
- Consistency – For a thicker, creamier soup, mash a ladleful of cooked beans and broth and stir them back in. Add a little hot water if the soup becomes too thick.
- Eat it fresh – Pasta continues to absorb the broth after cooking, so this soup is best enjoyed straight away while the pasta is still perfectly tender.
- Cheese – A generous dusting of finely grated Pecorino or Parmigiano Reggiano is delicious. Leave it out or use a vegan alternative to keep the dish vegan.
- Serving – Finish with a drizzle of extra virgin olive oil and serve with crusty bread for fare la scarpetta — mopping up every last drop of that delicious broth.
Nutrition
Calories: 416kcal | Carbohydrates: 69g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 628mg | Potassium: 1158mg | Fiber: 17g | Sugar: 8g | Vitamin A: 5454IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 4mg