Illustration, not a photo of this dishPasta e Fagioli
A thick Italian bean and pasta soup built on a slow-cooked soffritto, with a few mashed beans stirred back in to make it creamy. A pantry dinner that tastes like Sunday.
Chef's note Leftovers thicken overnight into almost a stew, and that's how my family liked it best. Loosen it with broth when you reheat.
Chef's note Leftovers thicken overnight into almost a stew, and that's how my family liked it best. Loosen it with broth when you reheat. For a vegan pot, leave out the rind and the cheese and finish with extra olive oil.
Ingredients
- 3 tbsp extra-virgin olive oil divided
- 1 yellow onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1 tsp kosher salt divided
- 3 cloves garlic minced
- 1 sprig fresh rosemary or 1/2 tsp dried
- ¼ tsp red pepper flakes
- 2 tbsp tomato paste
- 1 can diced tomatoes 14.5 oz, with their juice
- 2 cans cannellini beans 15 oz each, drained and rinsed
- 6 cups vegetable broth
- 1 Parmigiano-Reggiano rind optional, about 2 inches
- 1 cup ditalini or small shells about 4 1/2 oz
- ½ tsp black pepper freshly ground
- ½ cup Parmigiano-Reggiano grated, for serving
Steps
Warm 2 tbsp extra-virgin olive oil in a large pot over medium heat. Add 1 yellow onion, 2 carrots, 2 celery stalks and ¼ tsp kosher salt, and cook, stirring now and then, until soft and sweet, 8 to 10 minutes.
Stir in 3 cloves garlic, 1 sprig fresh rosemary and ¼ tsp red pepper flakes and cook 1 minute. Add 2 tbsp tomato paste and stir until it darkens a shade, about 1 minute more.
Add 1 can diced tomatoes, 2 cans cannellini beans, 6 cups vegetable broth and 1 Parmigiano-Reggiano rind. Bring to a boil, then lower to a steady simmer. Scoop out a ladle of beans with some broth, mash it with a fork, and stir it back in. This is what makes the soup creamy. Simmer 15 minutes.
Stir in 1 cup ditalini or small shells and cook, stirring often so it doesn't stick, until tender, 9 to 11 minutes. The soup thickens as the pasta drinks the broth; add a splash of water if it gets too stiff.
Fish out the rosemary stem and the rind. Season with the rest of the salt (¾ tsp kosher salt) and ½ tsp black pepper, tasting as you go, since broths vary.
Ladle into bowls, drizzle with the rest of the oil (1 tbsp extra-virgin olive oil) and top with ½ cup Parmigiano-Reggiano.
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