Stanley Tucci shares his easy recipe for pasta fagioli

Ingredients

• 2 tbsp Olive Oil (extra virgin preferred)
• 1 medium Yellow Onion (diced)
• 2 cloves Garlic (minced)
• 2 15 oz cans Canned Cannellini Beans (drained and rinsed)
• 4 cups Chicken Stock (low-sodium; can substitute vegetable stock for vegetarian version)
• 2 cups Marinara Sauce (store‑bought or homemade)
• 4 cups Black Kale (stems removed, leaves chopped)
• 12 oz Rigatoni Pasta (or any short tubular pasta)
• 0.5 cup Parmesan Cheese (freshly grated)
• to taste Salt
• to taste Black Pepper
• optional, to taste Red Pepper Flakes

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, rinse and drain the canned beans, remove kale stems and chop the leaves, measure the stock, marinara, and pasta water.

   Time: PT5M

2. Sauté Aromatics

   Heat 2 tbsp olive oil in the non‑stick skillet over medium heat. Add the diced onion (and garlic) and sauté until translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Add Beans and Liquids

   Stir in the rinsed cannellini beans, 4 cups chicken (or vegetable) stock, and 2 cups marinara sauce. Mix well.

   Time: PT5M

   Temperature: medium heat

4. Simmer the Soup Base

   Bring the mixture to a gentle simmer and let it cook uncovered for 10 minutes, allowing flavors to meld.

   Time: PT10M

   Temperature: low simmer

5. Blanch the Kale

   While the sauce simmers, bring a pot of salted water to a boil. Add the chopped kale and blanch for 2–3 minutes until bright green but still firm. Drain and immediately transfer to an ice‑water bath to stop cooking, then squeeze out excess water.

   Time: PT5M

   Temperature: boiling

6. Cook the Pasta

   In a separate large pot of boiling salted water, cook the rigatoni (or chosen tubular pasta) until al dente, about 9–11 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta.

   Time: PT10M

   Temperature: boiling

7. Combine Kale with Sauce

   Add the blanched kale to the simmering bean‑tomato broth and stir for 2 minutes until heated through.

   Time: PT2M

   Temperature: low simmer

8. Toss Pasta with Sauce

   Add the cooked rigatoni to the skillet. Pour in about ½ cup of the reserved pasta water, tossing everything together until the sauce coats the pasta evenly.

   Time: PT3M

   Temperature: medium heat

9. Finish with Cheese

   Remove the skillet from heat. Stir in the grated Parmesan cheese until melted and the soup becomes creamy. Season with salt, pepper, and optional red‑pepper flakes.

   Time: PT2M

10. Serve

    Ladle the pasta e fagioli into bowls, drizzle with a little extra olive oil if desired, and serve hot.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

8 g

Fiber

10 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: shallot, white onion
• Instead of Garlic: garlic powder (1/4 tsp)
• Instead of Canned Cannellini Beans: great northern beans, white kidney beans
• Instead of Chicken Stock: vegetable stock, water with bouillon cube
• Instead of Marinara Sauce: crushed tomatoes with herbs, passata
• Instead of Black Kale: curly kale, spinach
• Instead of Rigatoni Pasta: penne, ziti
• Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
• Instead of Red Pepper Flakes: cayenne pepper

Equipment Needed

• Non‑Stick Skillet
• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Ladle (optional)
• Ice Bath Bowl (optional)

Critical Steps — Do Not Skip

• Blanch the kale to remove bitterness and preserve texture.
• Reserve pasta cooking water to help emulsify the sauce.
• Toss the pasta with sauce and reserved water off the heat for a glossy coating.
• Stir in Parmesan cheese after removing from heat to avoid clumping.

Chef Tips from the Video

• Use high‑quality extra‑virgin olive oil for a richer flavor.
• A splash of good Parmesan cheese at the end adds depth and creaminess.
• If you prefer a spicier version, add a pinch of smoked paprika with the red‑pepper flakes.

Troubleshooting

Storage

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

Freezer: Freeze the soup (without pasta) for up to 2 months. Thaw and reheat, then cook fresh pasta to serve.

Room temperature: Do not store at room temperature; perishable ingredients require refrigeration.

Make-Ahead Tips

• Prepare the marinara‑bean broth a day ahead and refrigerate; reheat before adding kale and pasta.
• Rinse and drain the canned beans in advance and store in a sealed container.
• Blanched kale can be stored in the fridge for up to 2 days; keep it dry.

Frequently Asked Questions