Pasta Fagioli Soup Recipe (Pasta and Beans)
I like pureeing the beans to get my picky kid to eat this, but if you prefer your beans whole, you can skip that step.
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Pasta e Fagioli | Italian Pasta and Bean Soup Recipe #soup
Pasta e fagioli is an easy and flavorful soup made from pasta and beans. What elevates this modest and frugal soup is the addition of potatoes and a soup base called a trito.
A trito is a mixture of aromatics and herbs that are finely diced, sautéd in olive oil, and used as a soup base for the pasta e fagioli. For this recipe, I used a mini food processor to chop the carrots, garlic, and parsley. Then I added extra-virgin olive oil to create a paste that is added to the soup.
#soup #pastaefagioli #cooking #vegetarian #lidiabastianich
INGREDIENTS
3 quarts water
2-3 lbs baking potatoes, peeled and cut in half
2-3 sprigs fresh rosemary
2 dried bay leaves
2 tsp crushed red pepper (more or less depending on your preference)
1 trito recipe (recipe to follow)
extra-virgin olive oil
1 medium onion, chopped (about 1 cup chopped onions)
1 28-ounce can crushed tomato sauce
1 15-ounce can cannellini beans (rinsed and drained)
1 15-ounce can red kidney beans (rinsed and drained)
1 cup ditalini pasta (cook the pasta following manufacturer's instructions)
salt and pepper (to taste)
grated Romano or Parmesan cheese (for garnish)
Trito
4 garlic cloves (peeled)
½ cup shredded carrots
½ cup lightly packed chopped fresh parsley
3-4 TBSP extra-virgin olive oil
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Mini food processor:
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Potato masher:
Full written pasta e fagioli recipe:
Texas-Style Italian: Smoked Ham Hock Pasta Fagioli (The Perfect Cold Weather Dinner)
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a few glugs of olive oil
1 white onion, diced
5 garlic cloves, chopped
1 head of celery, diced
1 bay leaf
2 sprigs of thyme
1 Parmesan rind
1 smoked ham hock
4 cups of chicken stock (or water)
additional water, as needed
8 ounces of dried white beans
about 6 to 8 ounces of ditalini, tubetti, or a similar small pasta shape
salt and pepper
fresh soft herbs, chopped up, to finish (parsley, chives, basil, chervil, etc.)
Place a dutch oven over medium heat. Add enough oil to coat the bottom of the pot. Add the onion, garlic and celery, then season it with salt and pepper and sauté it for about 5 minutes, or until it is sweated out. Add the bay leaf, thyme, parmesan, ham hock, chicken stock, and additional water to just barely submerge the hock. Bring it to a simmer, then cover it and simmer on low until the ham hock is tender to the touch and starting to easily pull from the bone -- about 1 to 1 1/2 hours.
Add the beans, and simmer, covered, adding more water as needed, until the beans are tender -- about 2 hours or so, but it will REALLY depend on your beans. Once the beans are cooked, taste the broth for salt and season to taste -- it should taste like a well-seasoned broth that you are ready to drink.
Remove the ham hock, discarding any fat, skin and bones. Remove the thyme stems and bay leaf as well. Pull the meat (once it is cooled) and add it back to the pot. Bring back to a simmer, then add the pasta and cook it until it is just al dente, adding more water as needed to make sure it has some broth to it, and is not a stew.
Serve immediately, topped with fresh herbs.
Cook until cooked, then taste again for seasoning.
creamy PASTA E FAGIOLI the Italian way
Pasta e Fagioli…the real Italian way…with a little help from my Italian friend and food writer, Stefano Caffarri from Felicetti Pasta
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Pasta e Fagioli (Italian Pasta and Beans)
Pasta e fagioli means “pasta and beans” in Italian—this recipe is much more than that! This hearty vegetarian stew is full of irresistible fresh flavor. It’s vegan, too, as long as you don’t top it with cheese. FULL RECIPE:
How to cook Pasta Fagioli (Italian Pasta & Bean Soup)
How to make pasta fagioli (pasta e fagioli). Pasta and beans in a soup made with homemade vegetable stock. This Italian peasant soup became gourmet in the USA. This is comfort food for those chilly winter evenings, or for a satisfying lunch.
See the full recipe on my web site at:
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