Pasta e Fagioli
A rustic Italian peasant soup brimming with tender cannellini beans, small pasta, and vegetables in a rich tomato broth infused with rosemary. Humble ingredients transform into comfort in a bowl.
- 200g small pasta (like ditalini)
- 250g cannellini beans, cooked or canned
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1.2 liters vegetable or chicken broth
- 400g canned tomatoes, chopped
- fresh rosemary sprigs
- to taste salt and pepper
- Prepare your mise en place: chop the onion, mince the garlic, dice the carrots and celery stalks. If using canned beans, drain and rinse them under cold water. Have the broth and tomatoes ready nearby.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté gently, stirring occasionally, until the vegetables begin to soften and become translucent, about 5–7 minutes. This builds the aromatic foundation of the soup.
- Add the minced garlic and stir constantly for about 1 minute until fragrant, being careful not to let it brown. The garlic should perfume the oil but remain pale.
- Pour in the chopped canned tomatoes with their juice, scraping the bottom of the pot to release any caramelized bits. Add the broth and several fresh rosemary sprigs, bringing the mixture to a gentle boil. Once boiling, reduce heat to a simmer and let it bubble softly for 5 minutes to allow the flavors to meld.
- Stir in the cannellini beans and the small pasta (ditalini or similar). Season generously with salt and pepper, tasting and adjusting as needed. Return the soup to a gentle boil and cook until the pasta is tender, about 10–12 minutes, stirring occasionally to prevent sticking.
- Once the pasta is cooked through and the soup is fragrant and rich, remove the rosemary sprigs carefully with a spoon or tongs. Taste again and adjust seasoning if needed. The soup should be hearty but not thick—it should flow gently in the bowl.
- Ladle into warm bowls and serve hot. A drizzle of good olive oil over each bowl and a crack of fresh black pepper elevates the final dish. This soup tastes even better the next day as flavors deepen and develop.
Pasta e fagioli represents the soul of Italian peasant cooking—nourishing, unpretentious, and deeply satisfying. This is the food that fed families through the seasons, born from what was in the pantry and the garden. There is no fancy technique here, only the honest alchemy of good ingredients cooked with care. The soup is forgiving, even improving, over time as the beans soften further and the flavors deepen. Make it on a cool evening and serve it warm, with crusty bread and a glass of wine. It is the ultimate comfort: humble, honest, and absolutely unforgettable.
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