Pasta e Fagioli Recipe

Ingredients

• 3 tablespoon Olive Oil (extra virgin, for sautéing and drizzling)
• 2 tablespoon Unsalted Butter (optional, can substitute with more olive oil)
• 5 clove Garlic (peeled and crushed)
• 1 tablespoon All-Purpose Flour (for thickening the soup base)
• 3 can Canned Cannellini Beans (drained and rinsed; reserve 1/3 whole, puree 2/3)
• 1 can (28 oz) Canned Plum Tomatoes (whole peeled with juice)
• 2 sprig Fresh Rosemary (whole sprigs)
• 8 oz Ditalini Pasta (or any small pasta shape)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 4 slice Whole Wheat Bread (for garlic‑olive oil toast; any crusty bread works)
• 0.25 cup Parmesan Cheese (freshly grated)
• 4 cup Water (boiling, same temperature as soup base)

Instructions

1. Prepare Ingredients

   Peel and crush the garlic cloves. Drain and rinse the canned beans; set aside about one‑third of the beans whole and reserve the remaining two‑thirds for pureeing.

   Time: PT5M

2. Puree Beans

   Place the reserved two‑thirds of beans in a blender with about ¼ cup water and blend until smooth and creamy.

   Time: PT3M

3. Sauté Garlic and Flour

   Heat the olive oil (and butter, if using) in the large pot over medium heat. Add the crushed garlic and sauté for 1 minute until fragrant. Sprinkle the flour over the garlic and stir for another minute to form a light roux.

   Time: PT4M

   Temperature: medium

4. Add Water and Tomatoes

   Pour the boiling water into the pot, followed by the canned plum tomatoes (crush them lightly with a spoon). Stir to combine and bring to a gentle boil.

   Time: PT2M

   Temperature: medium

5. Incorporate Bean Puree

   Stir the bean puree into the pot, add the rosemary sprigs, and return the mixture to a boil. Then lower to a simmer.

   Time: PT2M

   Temperature: medium

6. Simmer Soup

   Let the soup simmer uncovered for 20‑30 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

   Time: PT25M

   Temperature: low simmer

7. Add Pasta and Whole Beans

   Add the ditalini pasta and the reserved whole beans to the simmering soup. Cook for about 12 minutes, or until the pasta is al dente and the beans are heated through.

   Time: PT12M

   Temperature: medium

8. Season and Finish

   Remove the rosemary sprigs. Season the soup with salt and freshly ground black pepper to taste, then stir in the grated Parmesan cheese.

   Time: PT2M

9. Toast Bread

   Heat a grill pan over medium‑high heat. Place the bread slices on the pan and grill 1‑2 minutes per side until golden. While still warm, rub each slice with a cut garlic clove, brush with a drizzle of raw olive oil, and sprinkle lightly with salt.

   Time: PT5M

   Temperature: medium-high

10. Serve

    Ladle the soup into bowls, drizzle a little extra olive oil on top, and add a final sprinkle of Parmesan if desired. Serve each bowl with a slice of garlic‑olive oil toast on the side.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

55g

Fat

10g

Fiber

8g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: olive oil
• Instead of All-Purpose Flour: whole wheat flour
• Instead of Canned Cannellini Beans: canned Great Northern beans
• Instead of Canned Plum Tomatoes: canned crushed tomatoes
• Instead of Ditalini Pasta: orzo, small shells
• Instead of Whole Wheat Bread: any crusty bread
• Instead of Parmesan Cheese: pecorino romano

Equipment Needed

• Large Pot
• Blender or Food Processor
• Ladle
• Wooden Spoon
• Cutting Board
• Chef’s Knife
• Grater
• Grill Pan or Skillet
• Tongs

Critical Steps — Do Not Skip

• Puree the beans to create a creamy base
• Add boiling water at the same temperature as the soup to maintain consistency
• Cook the pasta directly in the soup just before serving to avoid over‑cooking
• Toast the bread without pre‑oiling to prevent burnt oil flavor
• Season at the end to preserve fresh Parmesan taste

Chef Tips from the Video

• Use high‑quality extra‑virgin olive oil for both cooking and finishing
• Fresh rosemary adds a piney note; strip the leaves before serving
• Taste the canned tomatoes before using; choose ones with bright acidity and no metallic aftertaste
• Grill the bread on a hot pan without oil, then rub with garlic and drizzle oil for maximum flavor

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days

Freezer: Not recommended because pasta may become mushy; if frozen, reheat and add fresh pasta

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

Make-Ahead Tips

• The bean‑tomato broth can be prepared a day ahead and refrigerated; reheat and add fresh pasta before serving
• Pureed beans can be stored in a sealed container for up to 2 days
• Toast the bread just before serving for optimal texture

Frequently Asked Questions