Pasta e fagioli

With as many variations as there are bean varieties, this Italian favorite is the perfect way to show off brothy beans in all their glory. Literally "pasta and beans," the only other ingredients you need are a handful of vegetables, good Parmesan, your best olive oil, and pancetta (optional). The addition of kale isn't traditional, but we addeded it to ours, because greens.

Featured bean: Cranberry

Other beans to try: Cannellini, Chickpeas

Take 'em from dried to cooked with our guide!

Print recipe here

• Serves: 4
• Time: 35 minutes (plus bean cooking)
• Cookware: large sauté pan or skillet, bean cooking vessel of your choice

Ingredients

• ⅓ lb dried beans
• Bean aromatics: onion, celery, carrot, rosemary
• 3 tbsp olive oil, plus more for drizzling
• ½ white or yellow onion, finely chopped
• ½ carrot, peeled and finely chopped
• ½ celery stalk, finely chopped
• 2-3 slices of pancetta, cut into small cubes (optional)
• ½ bunch lacinato kale, thick stems removed and sliced into ribbons (optional)
• ⅓ cup strained tomato purée (passata)
• Coarse salt and freshly ground black pepper
• 175 g short tubular pasta, such as ditalini
• For serving: Parmigiano Reggiano, your best olive oil, crushed chili flakes

Steps

Prepare the beans: Cook beans and the aromatics according to our guide in the cooking vessel of your choice. Set beans aside in their broth.

Sauté the ingredients: Heat oil in sauté pan or skillet over medium-low heat. Gently saute onion until golden, then add carrot and celery and sauté 5 minutes longer. Add pancetta (if using) and fry until it releases its fat. Add kale (if using) and cook until wilted. Stir in tomatoes. Season with a generous pinch of salt and a few grinds of pepper.

Add the beans: Scoop out a ladleful of beans and mash with a little of their broth to make a paste, then stir into the vegetable/pancetta mixture with all the whole beans and enough of the bean broth to make a creamy soup. Simmer gently for 15 minutes.

Cook the pasta and assemble: Meanwhile, in another pot, cook pasta in salted boiling water until just al dente. Stir drained pasta into the vegetable-bean mixture. Add bean broth if necessary so that the consistency is like a creamy soup (and not a bean dip). Cover, take off the heat and let sit for five minutes. Season with salt and pepper. Serve with lots of Parmigiano Reggiano.

PASTA E FAGIOLI

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Category

Soup

Cuisine

Italian

This beloved Italian classic is a testament to the country's artful simplicity in the kitchen. 

Author:

Lisa Riznikove

Ingredients

• 4 oz. pancetta (optional but recommended)
• 1-2 tablespoons olive oil
• 1/4 cup carrot chopped
• 1/4 cup celery chopped
• 1 yellow (white) onion chopped
• 4 garlic cloves minced
• 1 tablespoon finely chopped rosemary

• 1 parmesan rind

• 2 bay leaves
• generous amounts of freshly ground pepper
• 1 teaspoon kosher salt plus more to taste
• 1 cup dry cranberry beans
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• 5 cups water
• 4-5 whole san marzano tomatoes peeled (from a can) roughly chopped

• 1 pound pasta (ditalini is the most common, but any small shape will work)

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Directions

1. Add the pancetta to the bottom of a dutch oven or heavy pot and saute until slightly brown on the edges.

2. Drizzle a tablespoon of olive oin in the pan and add the garlic, carrot, celery onion and rosemary.
3. Saute until the onions are translucent. add salt and pepper, water and well rinsed dry beans.
4. Add the water, add another tablespoon of olive oil, bay leaves and parmesan rind. Bring to a boil and then reduce to a simmer for 1- 1.5 hours until the beans are tender and creamy.
5. Remove the parmesan rind and bay leaves. Add the tomatoes and the pasta. Cook for 6-8 minutes until the pasta is al dente. Taste and adjust seasoning.
6. Top bowls with grated parmesan and a sprinkle of chopped rosemary and serve.

Recipe Note

* Restaurant Trick - you can cook the soup and pasta separately and combine right before serving so that the pasta is perfectly done even if you had to hold dinner because your teenager was late getting home from soccer practice.