Pasta e Fagioli

 Pasta e Fagioli

“Beans and Pasta Soup” — rustic, hearty, Italian comfort

Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

Ingredients 

• Extravirgin olive oil: 15 ml
• Garlic clove: 1
• Carrot, celery, onion (combined): 90 g
• Diced potato: 100 g
• Whole potato (not cut): 200 g
• Rosemary (minced): 1.5 g
• Pancetta or prosciutto: 150 g
• Cannellini or Romano beans: 1 can (420 g), drained
• Crushed tomato: 250 g
• Vegetable bouillon or water: 1 L (add more if needed)
• Kosher salt & black pepper: to taste
• Ditali pasta: 300 g
• Bay leaf: 1 (optional)

Method

• Prep the vegetables Finely chop the garlic, onion, carrot, and celery. Dice the pancetta/prosciutto. Cut 100 g of potato into small cubes; leave the 200 g potato whole.
• Build the base: Heat the olive oil in a medium pot over medium heat. Add the chopped vegetables, pancetta, and bay leaf. Sauté until fragrant and lightly golden.
• Add liquids and whole potato: Once the pancetta is cooked, add the crushed tomato, bouillon/water, and the whole 200 g potato. Bring to a gentle boil and cook until the whole potato is fully tender.
• Mash for creaminess: Remove the whole potato, mash it until smooth, and discard the bay leaf. Return the mashed potato to the pot, this thickens the soup naturally.
• Add beans and rosemary: Stir in the beans and minced rosemary. Simmer for 10 minutes to blend the flavors.
• Cook the pasta: Season with salt and pepper. Add the Ditali pasta (Ditalini, also referred to as tubettini, is a type of pasta that is shaped like small tubes. It has been described as "thimble-sized" and as "very short macaroni". In some areas it is also called "salad macaroni") directly into the soup and cook until al dente.
• Serve: Ladle hot into bowls. Finish with a drizzle of EVOO or grated cheese.

Beginner Tips

1. Cut vegetables evenly

Small, even pieces cook at the same speed and give the soup a smooth texture.

2. Don’t rush the sauté

Let the pancetta and vegetables get lightly golden this builds the base flavor.

3. Mash the whole potato well

This is the secret to a creamy, rustic broth without adding cream.

4. Add pasta at the end

If pasta sits too long in the soup, it absorbs liquid and becomes mushy.

5. Adjust thickness with water

If the soup becomes too thick, add a splash of hot water or broth.

6. Taste for salt at the end

Pancetta, beans, and bouillon all contain salt, season only after everything is combined.