Pasta E Fagioli Soup Recipe

Name: Pasta E Fagioli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 ounces dry borlotti beans; 1 quart approximately 1 liter water; 3 tablespoons extra-virgin olive oil; 2 ounces pancetta, finely chopped (substitute with un-smoked bacon); 1 medium onion, finely diced; 1 stick celery, finely diced; 1 carrot, finely chopped; 2 tablespoons fresh ripe tomatoes, finely diced; 2 cups broth; salt and pepper; 5 ounces short ditali pasta (1 2 cm) or 5 ounces spaghetti, broken in 1/2 inch pieces (1 2 cm); 4 tablespoons extra-virgin olive oil, for topping

Servings: persons

11 ounces dry borlotti beans
1 quart approximately 1 liter water
3 tablespoons extra-virgin olive oil
2 ounces pancetta, finely chopped (substitute with un-smoked bacon)
1 medium onion, finely diced
1 stick celery, finely diced
1 carrot, finely chopped
2 tablespoons fresh ripe tomatoes, finely diced
2 cups broth
salt and pepper
5 ounces short ditali pasta (1 2 cm) or 5 ounces spaghetti, broken in 1/2 inch pieces (1 2 cm)
4 tablespoons extra-virgin olive oil, for topping

1
Clean and wash the beans the night before.
2
Place them in a container, and cover with fresh water.
3
Let the beans soak in the water overnight.
4
The next day, when ready to cook, drain the beans.
5
In a stockpot, pour 1 quart (1 liter) water and add the beans.
6
Boil for about 20 mIn a stockpot, or until the beans are tender,
7
In a second stockpot pour the extra-virgin olive oil, and turn the heat to medium.
8
Add the bacon, onion, celery, and carrot.
9
Saute for 2 - 3 minutes, or until the onion becomes soft.
10
Stir in the tomato.
11
Transfer about one third of the beans to a plate.
12
Using a potato masher, reduce the beans to a paste.
13
Add to the sauteed vegetables, the beans, the pureed beans, the broth, and the original beans cooking water.
14
Bring to a boil.
15
Add salt and pepper.
16
Cook for about 15 minutes, until the ingredients are well blended.Add the pasta and cook for the time indicated by the manufacturer, checking for readiness from time to time.
17
Pasta is ready when al dente (firm but not too soft or overcooked).
18
Adjust the salt if necessary.Place the soup in a large bowl or single serving dishes.
19
Drizzle with the extra-virgin olive oil and serve warm.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 11 ounces dry borlotti beans, 1 quart approximately 1 liter water, 3 tablespoons extra-virgin olive oil, 2 ounces pancetta, finely chopped (substitute with un-smoked bacon), and more.

Yes, Pasta E Fagioli Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta E Fagioli Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions