Pasta e Fagioli
This is a working-class staple that relies on timing rather than expensive ingredients. Done correctly, it sits somewhere between a soup and a stew, meant to be eaten with a spoon but thick enough to hold its own.
Consistency is key
The soup will continue to thicken as it sits because the pasta absorbs the starch. If you are making this ahead, keep extra stock on hand to thin it out before serving.
- Dutch oven or heavy-bottomed pot
- Wooden spoon
- Potato masher or fork
What goes in.
- 3 tbspextra virgin olive oil
- 1 smallyellow onion, finely diced
- 2 clovesgarlic, minced
- 1 stalkcelery, diced
- 1 mediumcarrot, diced
- 2 cans (15 oz each)cannellini beans, rinsed
- 4 cupsvegetable or chicken stock
- 1 sprigfresh rosemary
- 4 ozditalini pasta
- to tastesea salt and black pepper
Mashing the beans
After the vegetables have softened and the stock is simmering, take a heavy fork or masher and crush about one-third of the beans directly in the pot. This releases starches into the liquid, binding the soup into a velvety sauce.
The method.
Build the base
Heat olive oil in the pot over medium heat. Add the onion, celery, and carrot. Cook until the onions are translucent and the carrots lose their raw edge, about 8 minutes.
Aromatics
Stir in the garlic and rosemary. Cook for one minute until the fragrance hits you—do not let the garlic brown or it will turn bitter.
Simmer and mash
Add the beans and the stock. Bring to a boil, then lower to a steady simmer for 15 minutes. Use your masher to crush a portion of the beans as described in the technique callout.
Cook the pasta
Add the ditalini directly to the pot. Stir frequently to prevent the pasta from sticking to the bottom. Cook until al dente, usually about 9 to 11 minutes.
Finish
Remove the rosemary sprig. Taste for salt and add generous black pepper. If it looks too thick, stir in a splash of hot water.
Other turns to take.
With Pancetta
Add 2 ounces of diced pancetta or bacon to the pot before the onions and render the fat until crisp.
Tomato base
Stir in 2 tablespoons of tomato paste with the garlic for a deeper, earthier profile.
When it doesn't go to plan.
Use a short-cut pasta like ditalini or small shells; long noodles do not work well here.
Do not rinse the pasta before adding it; the surface starch helps thicken the soup.
Drizzle with fresh, high-quality olive oil right in the bowl before serving.
The ones that keep coming up.
Can I use dried beans?
Yes, but they must be soaked overnight and boiled until tender before adding them to the vegetable base.
My soup is a solid mass the next day, what do I do?
The starch in the pasta drinks the liquid. Simply add a small splash of stock or water and reheat gently on the stove.
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