Pasta e Fagioli
Pasta e Fagioli, which translates to “pasta and beans,” is a classic Italian dish that my mum and Nonna often make for me. It’s simple, hearty, and nourishing, with beans providing fibre and plant-based protein alongside vegetables and herbs. A true comfort food, it’s just as good for a weeknight dinner as it is reheated for lunch the next day.
Serves
4
Prep time
15 minutes
Cooking time
40 minutes
Ingredients
- 2 tablespoons olive oil
- 4–5 slices of bacon, chopped (optional)
- 1/2 brown onion, diced
- 2 celery sticks, diced
- 1 carrot, diced
- 3 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 long red chilli (or to taste), finely chopped
- 1 can (400g) cannellini beans, drained and rinsed
- 1 can (400g) red kidney beans, drained and rinsed
- 1 can (400g) crushed tomatoes
- 3 cups chicken stock
- 2 bay leaves
- 1 sprig of fresh thyme
- 1 sprig fresh rosemary
- 1 1/4 cups small pasta (like ditalini or elbow)
- Salt and pepper, to taste
- To serve:
- Grated parmesan and finely chopped fresh parsley
Directions
- In a large pot, heat the olive oil over medium heat. Add the bacon, onion, celery, and carrot. Cook for 5–7 minutes until softened.
- Stir in garlic and chilli. Cook for another minute until fragrant.
- Stir in the tomato paste. Cook for 1–2 minutes to caramelise.
- Pour in the chicken stock, crushed tomatoes, beans, bay leaves, thyme, and rosemary. Stir to combine.
- Using a handheld stick blender, blend the soup briefly—just a few pulses—to break down some of the beans and thicken the broth (optional).
- Bring to a simmer and cook for 20 minutes to let the flavours develop.
- Stir in the pasta and cook until just al dente, about 8–10 minutes. Add a splash more stock or water if it thickens too much.
- Season with salt and pepper. Remove the bay leaves and herb stems.
- Ladle into bowls and top with grated Parmesan and chopped parsley.
Ingredients
- 2 tablespoons olive oil
- 4–5 slices of bacon, chopped (optional)
- 1/2 brown onion, diced
- 2 celery sticks, diced
- 1 carrot, diced
- 3 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 long red chilli (or to taste), finely chopped
- 1 can (400g) cannellini beans, drained and rinsed
- 1 can (400g) red kidney beans, drained and rinsed
- 1 can (400g) crushed tomatoes
- 3 cups chicken stock
- 2 bay leaves
- 1 sprig of fresh thyme
- 1 sprig fresh rosemary
- 1 1/4 cups small pasta (like ditalini or elbow)
- Salt and pepper, to taste
- To serve:
- Grated parmesan and finely chopped fresh parsley
Directions
- In a large pot, heat the olive oil over medium heat. Add the bacon, onion, celery, and carrot. Cook for 5–7 minutes until softened.
- Stir in garlic and chilli. Cook for another minute until fragrant.
- Stir in the tomato paste. Cook for 1–2 minutes to caramelise.
- Pour in the chicken stock, crushed tomatoes, beans, bay leaves, thyme, and rosemary. Stir to combine.
- Using a handheld stick blender, blend the soup briefly—just a few pulses—to break down some of the beans and thicken the broth (optional).
- Bring to a simmer and cook for 20 minutes to let the flavours develop.
- Stir in the pasta and cook until just al dente, about 8–10 minutes. Add a splash more stock or water if it thickens too much.
- Season with salt and pepper. Remove the bay leaves and herb stems.
- Ladle into bowls and top with grated Parmesan and chopped parsley.
Helpful Tips
Storage
This soup tastes even better the next day as the flavours develop. Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop, adding a splash of water or stock if it thickens.
Substitutions
Serving Suggestions
Serve hot with grated parmesan and parsley, alongside crusty bread for dipping. For a heartier meal, pair with a simple green salad.
Watch How to Make It
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