Soup Pasta E Fagioli Recipe

Name: Soup Pasta E Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, chopped; 3 medium celery ribs, chopped; 2 medium carrots, chopped; 6 garlic cloves, minced; ¼ cup vermouth; 1 quart chicken stock or 1 quart vegetable stock; 2 cups chopped tomatoes; ¾ cup borlotti beans, soaked overnight (cranberry); parmesan rind; ¼ cup chopped fresh basil; 1 bay leaf; 4 sprigs thyme; salt and pepper; 4 ounces dried pasta (I used orecchiette); parmigiano-reggiano cheese

Servings: persons

2 medium onions, chopped
3 medium celery ribs, chopped
2 medium carrots, chopped
6 garlic cloves, minced
¼ cup vermouth
1 quart chicken stock or 1 quart vegetable stock
2 cups chopped tomatoes
¾ cup borlotti beans, soaked overnight (cranberry)
parmesan rind
¼ cup chopped fresh basil
1 bay leaf
4 sprigs thyme
salt and pepper
4 ounces dried pasta (I used orecchiette)
parmigiano-reggiano cheese

1
Fry the ingredients for the soffritto until soft and about halved in volume.
2
This process deepens the flavour of the soffritto (aka mirepoix) through a Maillard reaction, which causes sugars in the veggies to react with amino acids to form new flavour compounds.
3
Add the vermouth to the soffritto and cook until there is no liquid left.
4
Add the chicken stock, chopped tomatoes, beans, Parmesan rind, basil, bay leaf and thyme.
5
Allow this to simmer uncovered until the beans are tender (about 1 1/2 hours).
6
If the soup start getting too thick, add a bit of water and continue cooking with a lid.
7
When the beans are tender, taste for salt and add more if needed.
8
Add the pasta and cook until tender, you may need to add a bit more water if the pasta absorbs too much.
9
Serve with bread and a generous dusting of freshly grated Parmigiano-Reggiano.

499

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 15 ingredients. The key ingredients include: 2 medium onions, chopped, 3 medium celery ribs, chopped, 2 medium carrots, chopped, 6 garlic cloves, minced, and more.

Yes, Soup Pasta E Fagioli 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!

Soup Pasta E Fagioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions