🇮🇹Pasta e Fagioli

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (minced)
• 1 cup Soffritto (onion, carrot, celery) (finely diced; about 1 small onion, 1 carrot, 1 celery stalk)
• 2 15‑oz cans Canned White Beans (Cannellini or Great Northern) (drained and rinsed)
• 200 grams Short‑Shape Pasta (ditalini, tubetti, or small shells) (about 7 oz; uncooked)
• 4 cups Water (room temperature)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 2 pieces Bay Leaves (whole, remove before serving)

Instructions

1. Prepare All Ingredients

   Dice the onion, carrot, and celery for the soffritto. Mince the garlic. Drain and rinse the canned beans. Measure out the pasta, water, and seasonings.

   Time: PT10M

2. Sauté Aromatics

   Heat the olive oil in a large pot over medium heat. Add the minced garlic and the soffritto. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.

   Time: PT5M

3. Build the Soup Base

   Add the drained beans, water, bay leaves, salt, and pepper to the pot. Bring the mixture to a gentle simmer.

   Time: PT5M

4. Mash Part of the Beans

   Using the back of a spoon (or a potato masher), gently crush about half of the beans directly in the pot until the soup becomes creamy but still has some whole beans for texture.

   Time: PT2M

5. Cook the Pasta

   Stir in the uncooked pasta. Add an extra splash of water if the pot looks dry. Reduce the heat to low and simmer, stirring occasionally, until the pasta is al dente, about 10 minutes.

   Time: PT10M

6. Finish and Serve

   Remove the bay leaves, taste and adjust seasoning if needed. Ladle the creamy pasta e fagioli into bowls and enjoy immediately. The soup tastes even better after it rests for a few minutes.

   Time: PT2M

Nutrition Facts

Calories

400

Protein

15 g

Carbohydrates

60 g

Fat

8 g

Fiber

10 g

Ingredient Substitutions

• Instead of Olive Oil: Canola oil, Sunflower oil
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Soffritto (onion, carrot, celery): Pre‑made soffritto mix, Frozen mirepoix
• Instead of Canned White Beans (Cannellini or Great Northern): Dried beans (pre‑soaked), Chickpeas
• Instead of Short‑Shape Pasta (ditalini, tubetti, or small shells): Orzo, Small elbow macaroni, Gluten‑free pasta
• Instead of Water: Low‑sodium vegetable broth for richer flavor
• Instead of Salt: Sea salt, Kosher salt (use ¾ tsp)
• Instead of Black Pepper: White pepper
• Instead of Bay Leaves: Dried thyme (¼ tsp)

Equipment Needed

• Large Pot
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle (optional)
• Potato Masher or Immersion Blender (optional)

Critical Steps — Do Not Skip

• Mashing half of the beans to create a creamy base.
• Cooking the pasta just until al dente to avoid mushiness.

Chef Tips from the Video

• Use a high‑quality extra‑virgin olive oil for the best flavor.
• For an extra smoky note, toast the bay leaves briefly in the oil before adding the vegetables.
• A pinch of crushed red pepper flakes adds a subtle heat without overwhelming the soup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of water if needed.

Freezer: Freeze in a freezer‑safe container for up to 1 month. Thaw overnight in the fridge and reheat, adding extra liquid.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The soup can be prepared a day ahead; the flavors meld and it becomes even creamier.
• If reheating, add a little water or broth to restore the desired consistency.

Frequently Asked Questions