The Best Italian Comfort Food: Pasta E Fagioli

Ingredients

• 2 tablespoons Olive Oil (extra virgin, for sautéing)
• 1 clove Garlic (minced)
• 0.5 medium Onion (diced)
• 2 medium Carrots (diced)
• 1 stalk Celery (diced)
• 4 cups Vegetable Broth (low‑sodium)
• 1.25 cups Dried Borlotti Beans (soak 8‑12 hrs, then drain and rinse)
• 0.75 cup Tomato Passata (smooth tomato puree)
• 0.75 teaspoon Dried Oregano
• 0.75 teaspoon Dried Basil
• 0.5 teaspoon Salt (kosher or sea salt)
• 1 pinch Red Pepper Flakes (optional, to taste)
• 1 cup Water (adjust for desired thickness)
• 1.25 cup Ditalini Pasta (dry, small tube pasta)
• 2 tablespoons Parmesan Cheese (grated, for serving)

Instructions

1. Soak the Beans

   Place the dried borlotti beans in a large bowl, cover with plenty of water and let soak for 8‑12 hours, then drain and rinse before using.

   Time: PT0M

2. Prepare the Vegetables

   Finely dice the onion, carrots, and celery stalk. Mince the garlic.

   Time: PT8M

3. Sauté the Aromatics

   Heat 2 Tbsp olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, until the vegetables become translucent and fragrant, about 7 minutes.

   Time: PT7M

   Temperature: Medium

4. Add Liquids and Seasonings

   Stir in the vegetable broth, tomato passata, dried oregano, dried basil, salt, and red pepper flakes. Bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: Medium

5. Simmer the Beans

   Add the soaked and drained borlotti beans. Reduce the heat to low‑medium, cover the pot leaving a small vent, and let simmer for 25 minutes, or until the beans are tender.

   Time: PT25M

   Temperature: Low-Medium

6. Adjust Soup Thickness

   If the soup is too thick, stir in 1 cup of water (or more to taste). Bring back to a boil for 5 minutes.

   Time: PT5M

   Temperature: Medium

7. Cook the Pasta

   Add the dry ditalini pasta to the boiling soup. Cook, stirring gently, until the pasta is al dente, about 9 minutes.

   Time: PT9M

   Temperature: Medium

8. Finish and Serve

   Remove the pot from heat. Ladle soup into bowls and sprinkle each serving with grated Parmesan cheese.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

8g

Carbohydrates

30g

Fat

5g

Fiber

6g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1/8 tsp)
• Instead of Onion: shallot
• Instead of Carrots: parsnip
• Instead of Celery: celery seed (1 tsp)
• Instead of Vegetable Broth: chicken broth, water + bouillon
• Instead of Dried Borlotti Beans: cannellini beans (dry), kidney beans
• Instead of Tomato Passata: crushed tomatoes, tomato sauce
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Basil: fresh basil (1 tsp)
• Instead of Salt: soy sauce (reduce)
• Instead of Red Pepper Flakes: cayenne pepper
• Instead of Water: broth
• Instead of Ditalini Pasta: small elbow macaroni, orzo
• Instead of Parmesan Cheese: pecorino romano, nutritional yeast (vegan)

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Wooden Spoon
• Colander
• Soup Bowls (optional)

Critical Steps — Do Not Skip

• Soak the borlotti beans for 8‑12 hours to ensure they soften properly.
• Sauté the vegetables until translucent but not browned.
• Simmer the beans until they are fully tender before adding pasta.
• Add the pasta at the end and cook only until al dente to avoid mushy texture.

Chef Tips from the Video

• Use high‑quality extra‑virgin olive oil for a richer flavor base.
• A splash of red wine vinegar added at the end brightens the soup.
• For a smoky twist, stir in a teaspoon of smoked paprika with the herbs.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Cool completely, then freeze in freezer‑safe containers for up to 2 months.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Soak the beans the night before to save time on the day of cooking.
• The soup tastes even better the next day; reheat gently on the stove and add a splash of water if needed.
• Prepare the grated Parmesan in advance and store in a small container.

Frequently Asked Questions