creamy Pasta E Fagioli the Italian way

Ingredients

• 1 cup Pinto Beans (soaked overnight, drained)
• 2 tablespoon Lard (rendered pork fat, for sautéing)
• 1 large Onion (peeled and diced)
• 2 medium Carrots (peeled and diced)
• 3 clove Garlic (minced)
• 1 sprig Fresh Rosemary (stem removed before serving)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (ground)
• ¼ teaspoon Red Pepper Flakes (optional for heat)
• 2 cup Ditalini Pasta (uncooked)
• ¼ cup Parmesan Cheese (grated, plus crusts for garnish)

Instructions

1. Soak Beans

   Place the dried pinto beans in a large bowl, cover with plenty of water and let them soak for at least 8 hours or overnight.

   Time: PT8H

2. Dice Vegetables

   Peel and dice the onion and carrots into roughly uniform pieces and mince the garlic.

   Time: PT10M

3. Sweat Vegetables

   Heat the large pot over medium heat, add the lard and let it melt. Add the minced garlic and sauté for 1 minute, then add the diced onion, carrots, rosemary sprig, and a pinch of salt. Cook, stirring occasionally, for about 15 minutes until the vegetables are softened and translucent but not browned.

   Time: PT15M

   Temperature: medium

4. Cook Beans

   Drain the soaked beans, add them to the pot together with the soaking liquid and enough additional water to total 8‑10 cups. Bring to a boil, skim off any foam, then reduce to a gentle simmer. Cook for 40‑60 minutes, checking at 40 minutes, until the beans are al dente.

   Time: PT50M

   Temperature: simmer

5. Puree Beans

   Using a blender, transfer about half of the cooked beans and enough broth to cover them. Blend on low power with the lid slightly ajar to let steam escape, until smooth. Return the puree to the pot.

   Time: PT10M

6. Thicken Soup

   If the soup is too thin, puree the remaining beans and add them. Stir and bring the mixture back to a gentle boil.

   Time: PT5M

   Temperature: boil

7. Add Pasta

   Add the uncooked ditalini pasta to the boiling soup. Stir constantly and cook for 8‑10 minutes, or until the pasta is al dente, scraping the bottom of the pot frequently.

   Time: PT10M

   Temperature: boil

8. Season and Serve

   Taste the soup and adjust salt, pepper, and red pepper flakes if desired. Stir in the grated Parmesan cheese. Ladle into bowls and garnish with extra Parmesan crusts.

   Time: PT5M

9. Cleanup

   Wash the pot, blender, and all utensils. For the blender, rinse, add hot water and a touch of soap, blend for 30 seconds, then rinse thoroughly.

   Time: PT15M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

10 g

Fiber

10 g

Ingredient Substitutions

• Instead of Pinto Beans: Cranberry beans, White beans, Cannellini beans
• Instead of Lard: Olive oil, Butter
• Instead of Fresh Rosemary: Dried rosemary (½ tsp)
• Instead of Ditalini Pasta: Small shells, Orzo
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Large Pot or Dutch Oven
• Knife
• Cutting Board
• Blender
• Ladle (optional)
• Measuring Cups (optional)
• Measuring Spoons (optional)

Critical Steps — Do Not Skip

• Sweating the vegetables without browning
• Pureeing hot beans safely to avoid steam burns
• Stirring constantly while cooking pasta to prevent scorching
• Maintaining proper water level throughout cooking

Chef Tips from the Video

• Use ditalini pasta because its shape holds the broth well.
• Lard adds a traditional depth of flavor; if you prefer a lighter version, substitute with olive oil.
• A handful of Parmesan crusts on top adds a salty crunch reminiscent of rustic Italian kitchens.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw before reheating.

Room temperature: Not recommended; soup should be kept refrigerated or frozen.

Make-Ahead Tips

• Soak the beans a day ahead to reduce cooking time.
• Puree the beans and store the puree in the fridge for up to 2 days.
• Cook the pasta separately and add it just before serving for a firmer texture.

Frequently Asked Questions