Pasta e Fagioli

Ingredients

• 200 g Dried Cannellini Beans (soaked overnight, then drained and rinsed)
• 3 tbsp Extra Virgin Olive Oil (good quality for sautéing)
• 1 medium Onion (peeled and diced)
• 1 medium Carrot (peeled and diced)
• 2 stalks Celery Stalks (chopped)
• 400 g Canned Tomatoes (peeled, halved or quartered)
• 100 g Fresh Spinach (roughly chopped)
• 2 slices Stale Bread (cut into very small cubes; toasted if desired)
• 1 small piece Parmigiano Reggiano Rind (adds depth to the broth; can be saved from previous meals)
• 50 g Parmigiano Reggiano (freshly grated for finishing)
• 200 g Ditalini Pasta (small tube pasta; any short pasta works)
• 1 liter Vegetable Stock (preferably low‑salt; homemade or store‑bought)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare the Sofrito

   Heat the olive oil in a sauté pan over medium heat. Add the diced onion, carrot, and celery and cook, stirring frequently, until the vegetables are softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

2. Add the Beans

   Stir in the soaked (or canned) cannellini beans together with a splash of their cooking liquid to keep the broth flavorful.

   Time: PT2M

   Temperature: medium heat

3. Introduce the Stock

   Pour in the vegetable stock, bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for about 10 minutes so the flavors meld.

   Time: PT10M

   Temperature: simmer

4. Add Tomatoes and Greens

   Add the halved tomatoes and the chopped spinach. Cook for another 5 minutes until the tomatoes soften and the spinach wilts.

   Time: PT5M

   Temperature: medium heat

5. Cook the Pasta

   Stir in the ditalini pasta and cook according to the package instructions (usually 8–10 minutes) until al dente. Stir occasionally to prevent sticking.

   Time: PT10M

   Temperature: medium‑high heat

6. Infuse with Parmigiano Rind

   Drop the small Parmigiano Reggiano rind into the pot and let it simmer for 2 minutes, allowing the cheese to melt into the broth.

   Time: PT2M

   Temperature: low simmer

7. Rest the Soup

   Turn off the heat, remove the cheese rind, and let the soup stand for 5 minutes. This rest lets the flavors integrate fully.

   Time: PT5M

8. Finish and Serve

   Stir in the grated Parmigiano Reggiano and the tiny toasted bread cubes. Adjust seasoning with salt and pepper, then ladle into bowls and enjoy.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Dried Cannellini Beans: Borlotti beans, Great Northern beans, Canned cannellini beans (400 g)
• Instead of Extra Virgin Olive Oil: Vegetable oil, Canola oil
• Instead of Onion: Leek, Shallot
• Instead of Carrot: Parsnip
• Instead of Celery Stalks: Fennel stalks
• Instead of Canned Tomatoes: Fresh ripe tomatoes, San Marzano canned tomatoes
• Instead of Fresh Spinach: Swiss chard, Kale (stems removed)
• Instead of Stale Bread: Grissini, Panko breadcrumbs
• Instead of Parmigiano Reggiano Rind: Parmesan cheese rind, None (omit for lighter broth)
• Instead of Parmigiano Reggiano: Grana Padano, Pecorino Romano (less sweet)
• Instead of Ditalini Pasta: Orzo, Small shells, Acini di pepe
• Instead of Vegetable Stock: Chicken stock, Water with bouillon cube

Equipment Needed

• Large Pot
• Sauté Pan
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Microplane Grater
• Ladle
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Soaking the beans overnight (if using dried beans)
• Creating the aromatic sofrito without browning the vegetables
• Adding the Parmigiano Reggiano rind for depth
• Resting the soup before final seasoning

Chef Tips from the Video

• Use a high‑quality extra virgin olive oil – it adds fruitiness to the sofrito.
• Save the Parmigiano rind from previous meals; it’s a secret flavor booster for many Italian soups.
• Toast the bread cubes in a dry pan until golden for extra crunch.
• Finish with a drizzle of cold extra virgin olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of stock if it thickens.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat, adding extra liquid as needed.

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

Make-Ahead Tips

• Cook and soak the beans a day ahead; they can be stored in the fridge.
• Prepare the vegetable stock in advance or use a high‑quality store‑bought version.
• Keep the pasta separate and add it just before serving to prevent it from becoming mushy.

Frequently Asked Questions