Pasta E Fagioli
This comforting pasta e fagioli soup is a classic Italian dish that warms the soul with its hearty ingredients and rich flavors. Tender borlotti beans, aromatic vegetables, and small pasta come together in a savory broth that's perfect for a cozy meal. Follow these simple steps to create a satisfying bowl of Italian goodness that will surely become a family favorite.
— Constant Cookbook
Ingredients
- 1 cup dried borlotti beans
- 8 cups cold water
- 2 garlic cloves
- 3 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stalk, thinly sliced
- 1 large tomato, peeled, seeded and finely chopped
- 8 cups beef or chicken broth
- 2 cups ditalini, tubettini or other small hollow pasta
- Sea salt and freshly ground pepper, to taste
Instructions
- Pick over the beans and discard any misshapen beans or stones. Rinse the beans under cold running water and drain. Place in a large bowl with cold water to cover generously and let soak for at least 4 hours or up to overnight. Drain the beans, rinse well and transfer to a large saucepan. Add the cold water and garlic and bring to a boil over high heat, skimming off the foam that rises to the surface. Reduce the heat to low and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Drain and set aside.
- In another large saucepan over medium heat, warm the olive oil. Add the onion, carrot and celery and sauté until the onion is golden, 6 to 8 minutes. Add the tomato, broth and cooked beans and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. If desired, to thicken the soup, remove 1 cup and puree in a food processor or blender. Add the pureed soup back to the saucepan and stir to combine. Raise the heat to medium, add the pasta and cook until al dente, 8 to 10 minutes.
- Season the soup with salt and pepper. Ladle into warmed soup bowls and serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>Essentials of Italian</i> by Michele Scicolone (Oxmoor House, 2007).
Yield
Serves 6.
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