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Pasta e Fagioli
This classic Italian pasta and bean soup is made throughout Italy, and the regional variations are many, from brothy to thick and hearty. It’s easy to prepare at home with a handful of pantry staples. A few simple techniques, like browning the onion and cooking the canned tomato juices until concentrated, go a long way to deepening the flavor. To boost the umami even more, sauté some chopped pancetta or bacon along with the onion, or toss in a Parmesan cheese rind as the soup simmers.
6
Servings
40 minutes
Ingredients
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2
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium yellow onion, chopped
Directions
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01In a large pot over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until the onion is lightly browned, 8 to 10 minutes. Add the carrot, garlic and rosemary; cook, stirring, until the garlic is fragrant, about 30 seconds. Add the tomato juices and cook, uncovered and stirring occasionally, until a spatula leaves a trail when drawn through the mixture, 6 to 8 minutes.
Reviews
September 3, 2024
Great Basic Pasta Fagioli
I agree with Nathan W. This will be my go-to recipe for Pasta Fagioli. Can add to it in countless ways.
November 19, 2022
winter warmer
I got my subscription and within hours went to my pantry and put this together. Easy, fairly quick and I am sure will improve for tomorrow!
November 15, 2022
Probably my go-to pasta e fagioli recipe from now on.
Great recipe! I didn't use any bacon or pancetta, but I did add a hefty parm rind. I usually prepare meals ahead of time to reheat; in this case, I boiled the elbows separately, rinsed them, and portioned them into little sandwich bags to be stirred in when reheating. Intensely flavorful soup, and even better with some fresh basil stirred in.
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