Pasta E Fagioli
Here is how to make the classic Italian soup recipe, Pasta e Fagioli. This hearty soup is made with borlotti beans, shell pasta, and a delicious combination of vegetables, herbs, and spices. We'll guide you through the steps to make this soup with a rich, thick texture that will warm you up on a cold day. Don't forget to add freshly grated Parmigiano-Reggiano cheese on top for an extra burst of flavor!
Course: AppetizersCuisine: ItalianDifficulty: Easy
Servings
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servingsPrep time
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minutesCooking time
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minutesTotal time
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minutes
Cook Mode
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Ingredients
Shell Pasta
Borlotti Beans
Olive Oil
Leek
Zucchini
Shallot
Parsley
Garlic (optional)
Tomato Paste
White Wine
Chicken Broth (Optional, recommended)
Vegeta
Salt
Pepper
Directions
- Bring a pot of water to a boil. Optionally, you can use chicken broth for extra flavor (this is how Mariano likes to make his Pasta Fagioli), just be careful not to over-season your ingredients later!. Boil your washed borlotti beans in the broth until tender.
- In a pan, add chopped leek, shallot, zucchini, and parsley along with a glug of your favorite olive oil. Optionally you can add 1-2 garlic cloves here as well (crushed or minced). Cook slowly over medium-low heat.
- In a second pot, begin boiling your pasta in salted water. (if you boil the pasta in the same liquid as your beans, the soup will become cloudy from the starch. Strain and set aside while they are still slightly underdone.
- When the veggies are sauteed, add a half can of tomato paste diluted in a cup of white wine to the pan. Stir and continue to cook over medium-low heat until the alcohol is cooked out, and the mixture becomes very thick and rich.
- Combine the veggie mixture, pasta, beans, and broth together into one pot. Stir and finish cooking until the pasta is to your desired doneness. Check for seasoning, and add salt/pepper, and Vegeta to taste.
- Serve and top with freshly grated Parmigiano-Reggiano cheese
