Italy · Italy

Pasta e Fagioli (Pasta and Bean Soup)

Name: Pasta e Fagioli (Pasta and Bean Soup)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italy
Ingredients: borlotti beans, cooked 400 g; small pasta (ditalini) 150 g; canned tomatoes 200 g; yellow onion, chopped 100 g; carrot, chopped 60 g; celery, chopped 60 g; garlic cloves, minced 15 g; vegetable stock 800 ml; olive oil 60 ml; Parmigiano rind (or grated) 30 g; fine salt 6 g; black pepper 2 g; fresh rosemary 1 g

A rustic Italian soup of borlotti beans, small pasta and tomato, finished with olive oil and Parmesan.

70 minutes · 4 servings · Easy

Naples kept this soup as a way to stretch little into a meal, cooking beans, pasta and tomato together in one pot. It is thick rather than clear, and each family holds a version where the beans or the pasta dominates. The trick is to let the starch from the pasta do part of the thickening instead of reaching for cream.

Ingredients

borlotti beans, cooked400 g
small pasta (ditalini)150 g
canned tomatoes200 g
yellow onion, chopped100 g
carrot, chopped60 g
celery, chopped60 g
garlic cloves, minced15 g
vegetable stock800 ml
olive oil60 ml
Parmigiano rind (or grated)30 g
fine salt6 g
black pepper2 g
fresh rosemary1 g

Directions

1
Sauté onion, carrot, celery and garlic in oil 6 minutes until soft.
vegetables are soft
2
Add tomatoes, beans, stock and rosemary; simmer 25 minutes.
3
Add pasta; cook 10 minutes until al dente.
pasta is al dente
4
Season; rest 5 minutes; top with Parmesan and olive oil.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content