Soup

Apr 7, 2020

Pasta e Fagioli

Prep Time: 5

Cook Time: 1

The name of this dish is quite literal, as it translates from Italian to “pasta and beans”. It originated as a peasant dish, since it uses just a few humble ingredients relying on beans and pasta as the filler for a hearty meal.

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A sofrito base (the Italian term referring to mirepoix or carrots, celery and onions) is sautéed to develop a fragrant base for this “brothy” soup filled with cranberry beans, pancetta and pasta. The name of this dish, pasta e fagioli, is quite literal, as it translates from Italian to “pasta and beans”. It originated as a peasant dish, since it uses just a few humble ingredients relying on beans and pasta as the filler for a hearty meal.

Pasta e Fagioli

Pasta e Fagioli

Key Ingredients in This Recipe

Cranberry beans – Cranberry beans get their name for their appearance – white with splotches of pink all over which sadly don’t remain through the cooking process. They’re a rich and creamy bean but are not always readily available. If you can’t find cranberry beans use another white bean like Great Northern beans or Cannellini beans.
Pancetta – Pancetta comes from pork belly and is salted, seasoned, cured and aged for an extended period of time. Pancetta is similar to bacon in flavor though not as smokey. Many recipes for pasta e fagioli use ground beef or sausage though I like the flavor the pancetta provides.
Pasta – Small pasta shapes work well in this recipe. Remember they expand as they cook so you don’t want to add too much or else the soup will become dry. I use small shells in this recipe though others like orzo or ditalini, small tube shapes, also work well. The pasta cooks in the broth and absorbs that flavor.
Sofrito – The vegetables that are sautéed as the base of the soup to create a flavorful foundation are carrots, celery and onion. This combination is referred to as sofrito in Italian and is often called a mirepoix in French.
Kale – I use Tuscan kale in this recipe though curly kale or Swiss chard work well too. I always remove the tough ribs from kale before adding it to recipes.
Chicken stock – Chicken stock is typically made from chicken bones as well as aromatics and vegetables while chicken broth is made with the meat. How does that affect their flavor? Chicken stock has a much richer, more robust flavor which comes from the collagen released from the simmering bones. On the other hand, chicken broth is much more mellow in flavor. I typically use chicken stock when cooking. In a pinch the chicken stock can be substituted with water though it takes away some of the flavor.

How to Make Pasta e Fagioli

Step 1: Soak the dry beans.

Soak cranberry bean in a medium bowl covered with water overnight.

Step 2: Cook the pancetta.

Heat a large pot or Dutch oven over medium heat, add the olive oil and heat through. Add the pancetta and cook until golden brown all over but not hard, about 6 minutes.

sautéed pancetta and vegetables in dutch oven how to make pasta e fagioli

Step 3: Sauté the vegetables.

Then add the carrot, celery and onion and sauté, stirring occasionally, until tender, about an additional 6 minutes. Add the garlic, continuing to sauté until the garlic is fragrant, about an additional 30 seconds.

simmered tomatoes and chicken stock with vegetables

Step 4: Stir in the liquids.

Add the tomatoes, chicken stock, 4 cups of water and bay leaves.

Step 5: Add the beans and simmer.

Drain the beans then add to the pot and bring the mixture to a boil then lower heat to medium-low and simmer until the beans are tender, about 1 hour. Add additional water as needed if the broth evaporated too quickly.

pasta e fagioli with tuscan kale and small shell pasta

Step 6: Add the dry pasta.

Add the kale and pasta, stirring to combine and cook until the pasta is just al dente and the kale has wilted, about 6 minutes. The pasta will continue to cook in the hot broth.

Step 7: Serve.

Ladle the soup into soup bowls and top with grated Parmesan. If the pasta soaks up too much of your broth, just add additional water, a cup at a time.

Tips and Tricks for This Recipe

Swaps and substitutions

These heirloom beans can be subbed for another small white bean, as the soup is traditionally made from cannellini beans or Great Northern beans. Kidney beans also have a mild flavor and can also be used.
If the pasta absorbs too much of the broth as it cooks, add more broth or water. This can also happen as the soup sits.
For a creamy version of this soup you can set the pancetta aside after cooking then puree the soup in a blender when the beans are tender. Add the pancetta back after the soup is blended along with the kale and pasta.
If desired add fresh herbs like rosemary, thyme or oregano.
If you prefer a bit of spice add 1/2 teaspoon red pepper flakes.

How to Make this Recipe Vegetarian

For a vegetarian alternative, omit the pancetta and substitute the chicken stock with vegetable broth.

How to Make This Without Soaking the Beans

I prefer to use dried beans in this recipe since canned beans often break down more in the cooking process. If you don’t soak the dry beans ahead of time you will need to add additional cooking time to the soup, cooking until the beans are tender, about 2 hours.

Other Recipes to Try

If you enjoy this pasta e fagioli recipe, I recommend checking out some of these:

How to Make Pasta e Fagioli topped with parmesan cheese

Pasta e Fagoli

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Prep Time 5

Cook Time 1

Serves

US Customary – Metric

Ingredients:

1 cup dried cranberry beans
3 tablespoons extra-virgin olive oil
5 ounces diced pancetta
1 carrot, peeled and finely chopped
2 stalks celery, finely chopped
1 medium yellow onion, diced
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
6 cups chicken stock
2 bay leaves
1 small bunch Tuscan kale, roughly chopped
½ pound small pasta, like ditalini shell or elbow
Kosher salt, as needed
Freshly ground black pepper, as needed
Freshly grated Parmesan cheese, for serving

Instructions:

Soak cranberry bean in a medium bowl covered with water overnight.
Heat a large pot or Dutch oven over medium heat, add the olive oil and heat through. Add the pancetta and cook until golden brown all over but not hard, about 6 minutes.
Then add the carrot, celery and onion and sauté, stirring occasionally, until tender about an additional 6 minutes. Add the garlic continuing to sauté until the garlic is fragrant, about an additional 30 seconds.
Add the tomatoes, chicken stock, 4 cups of water and bay leaves.
Drain the beans then add to the pot and bring the mixture to a boil then lower heat to medium-low and simmer until the beans are tender, about 1 hour. Add additional water as needed if the broth evaporated too quickly.
Add the kale and pasta, stirring to combine and cooking until the pasta is just al dente and the kale has wilted, about 6 minutes. The pasta will continue to cook in the hot broth.
Season to taste with salt and pepper then ladle the soup into soup bowls and top with grated Parmesan. If the pasta soaks up too much of your broth, just add additional water, a cup at a time.

Pasta e Fagioli