Italian soup with beans and pasta
6 servings
120 minutes
Italian soup with beans and pasta, known as Pasta e Fagioli, is a symbol of rustic Italian cuisine. This hearty, rich soup has deep roots in traditional peasant recipes where simple ingredients were transformed into rich and flavorful dishes. Beans give the soup a velvety texture while herbs and vegetables fill it with delicate earthy notes. Ditalini pasta is added at the end, creating a wonderful contrast between the thick broth and the firm pasta. This dish is perfect for cool evenings when you want to warm up and enjoy nourishing homemade food. The uniqueness of this soup lies in its versatility: it can be served as a standalone dish accompanied by fresh bread or as part of an Italian dinner that prepares the palate for main courses.
1
In a large pot, cover the beans with lightly salted water so that the water is 3 cm above the beans. Add garlic, onion, carrot, celery, sage, or rosemary. Cover and bring to a boil over high heat. Reduce the heat and continue to cook for 1-2 hours, occasionally adding water until the beans are soft.
- Beans: 450 g
- Salt: to taste
- Garlic: 6 cloves
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 2 pieces
- Sage: 2 pieces
2
Remove the greens, carrots, onions, garlic, and celery and strain the broth separately from the beans. You should end up with about 6 cups of beans.
- Beans: 450 g
3
Blend 4 cups of beans with 3 cups of broth until smooth. Then transfer the soup to a baking dish and add the remaining beans.
- Beans: 450 g
4
In a small pot of boiling salted water, cook the pasta for 3 minutes less than the time required on the package for al dente. Drain the water and cool under cold running water. Then transfer the pasta to a container, drizzle with olive oil, and mix.
- Ditalini: 200 g
- Extra virgin olive oil: to taste
5
To serve, bring the soup to a boil, seasoning with salt and pepper if needed. Add a generous portion of pasta and bring to a boil again. Serve immediately, drizzling with olive oil and generously sprinkling with black pepper.
- Salt: to taste
- Ground black pepper: to taste
- Ditalini: 200 g
- Extra virgin olive oil: to taste
