Authentic Italian Pasta e Fagioli: Your New Comfort Food Favorite
Authentic Italian Pasta e Fagioli made with tender borlotti beans, ditalini pasta, vegetables, pancetta, and tomato for a rich, creamy, and comforting traditional Italian soup.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 8 hours 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1¼ cups (200 g) dried borlotti beans
- 1 teaspoon salt (for cooking beans)
- 2 tablespoons extra virgin olive oil
- ⅓ cup (30 g) finely chopped onion
- ⅓ cup peeled and finely chopped carrot
- ⅓ cup chopped celery
- 2 ounces (60 g) finely chopped pancetta
- 1 cup tomato puree or tomato passata
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1⅔ cups (200 g) ditalini pasta
- 1 sprig fresh rosemary leaves, finely chopped
- Freshly ground black pepper, for serving
- Extra virgin olive oil, for serving
- Finely grated Parmigiano Reggiano cheese, for serving
Instructions
1. Place the borlotti beans in a sieve, check for debris, and rinse thoroughly.
2. Transfer beans to a bowl, cover with plenty of water, and soak for 8-12 hours.
3. Drain and rinse soaked beans, place in a large saucepan, cover with water, and bring to a gentle boil.
4. Reduce heat and simmer for 30 minutes, then add 1 teaspoon salt and continue cooking until just tender.
5. Heat olive oil in a large saucepan and cook onion, carrot, and celery until softened.
6. Add pancetta and cook for 2 minutes.
7. Stir in drained beans, reserving the cooking water.
8. Add tomato puree, 1 teaspoon salt, black pepper, and ½ cup reserved bean cooking water. Simmer for 10 minutes.
9. Remove about 1 cup of the soup and blend until smooth. Set aside.
10. Add ditalini pasta and 2 cups reserved bean cooking water to the soup and cook until pasta is al dente, stirring regularly.
11. Stir the blended soup back into the pot and adjust consistency with additional cooking water if needed.
12. Add chopped rosemary, cover, and rest for 3 minutes.
13. Serve in bowls topped with black pepper, olive oil, and grated Parmigiano Reggiano.
Notes
For best flavor, use dried borlotti beans and soak them overnight.
Reserve plenty of bean cooking water to adjust the soup’s consistency.
Blending a portion of the soup creates the traditional creamy texture without cream.
The soup will thicken as it stands; add extra bean water when reheating.
Find it online: https://cookingwithramsay.com/authentic-italian-pasta-e-fagioli/