Macaroni soup Fagioli
4 servings
120 minutes
Fagioli pasta soup is a classic dish of Italian cuisine, originating from traditional peasant recipes where beans and pasta formed the basis of sustenance. Thick and nourishing, this soup has a deep, rich flavor where the softness of the beans harmonizes with the aroma of garlic, onion, and sage. The light creaminess of the soup achieved by pureeing part of the beans makes it truly cozy and warming. Pasta adds structure and makes the dish hearty. In Italy, it is often served with olive oil and freshly ground pepper to accentuate the flavors. Fagioli is not just a soup; it is a symbol of home comfort that can be stored in the fridge and reheated while remaining just as tasty and aromatic.
1
First, place the beans in a large pot and cover with lightly salted water by 5-6 cm. Chop the garlic, onion, carrot, celery, and also rosemary or sage.
- Beans: 500 g
- Garlic: 6 cloves
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 stems
- Sage: 2 pieces
2
Cover with a lid and bring to a boil over high heat. Then reduce the heat and cook, adding the necessary amount of water, until the beans are very tender and soft, without their characteristic graininess. Cook for 1 to 2 hours, depending on the type of beans. Beans can also be cooked in a pressure cooker on low heat for 25 minutes if using kidney or cannellini beans, or 30 minutes if you have chickpeas. Add onion, garlic, carrot, celery, and herbs.
- Onion: 1 head
- Garlic: 6 cloves
- Carrot: 1 piece
- Celery stalk: 2 stems
- Sage: 2 pieces
3
You should have about 6 cups of cooked beans. Measure out 4 cups of cooked beans, setting aside the remaining (about 2 cups). Then mix the 4 cups of beans with 3 cups of the cooking water and puree until smooth. Pour the bean soup into a heat-resistant container and add the remaining beans.
- Beans: 500 g
4
In a small pot of salted boiling water, boil the pasta until al dente (about 3 minutes, less than the cooking time on the package).
- Pasta: 200 g
5
Drain the water and rinse the pasta under cold running water. After the water has drained, transfer the pasta to a container. Drizzle with a little olive oil and gently mix.
- Pasta: 200 g
- Olive oil: to taste
6
Before serving, pour the soup into a pot and bring it to a boil, adding a little water and salt if needed. Add a large amount of pasta and heat it up.
- Pasta: 200 g
- Salt: to taste
7
You can serve it immediately, adding a little olive oil on top and sprinkling with black pepper. The soup and pasta can be stored separately in the refrigerator for up to 3 days.
- Olive oil: to taste
- Freshly ground black pepper: to taste
