A pot of beans, a handful of pasta, and a few everyday vegetables come together beautifully in this rustic Italian soup. Known as pasta e fagioli—simply “pasta and beans”—it’s the kind of satisfying meal that has helped generations of home cooks feed a family well.
This version begins with dried white beans, saving their flavorful cooking liquid to form the backbone of the soup. Onion, carrots, celery, garlic, and rosemary add depth, while a modest amount of tomato brings everything together. Mashing some of the beans gives the broth a lovely body without cream. Serve with a little grated Parmesan, if you like, and bread for catching the last spoonful.
INGREDIENTS:
For the Beans:
1 pound dried Great Northern beans, picked over and rinsed
Water, for soaking and cooking
1 bay leaf
1 teaspoon fine sea salt
For the Soup:
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 medium carrots, cut into small dice
2 celery stalks, cut into small dice
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon finely chopped fresh rosemary, or ½ teaspoon dried rosemary, crushed
½ teaspoon dried thyme
¼ teaspoon red pepper flakes, optional
1 (14.5-ounce) can diced tomatoes, with their juices
6 cups reserved bean cooking liquid, supplemented with water or vegetable broth as needed
1 cup small dried pasta, such as ditalini, small elbows, or small shells
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh flat-leaf parsley
1–2 teaspoons red wine vinegar, to taste, optional
For Serving:
Grated Parmesan cheese, optional
Olive oil, for drizzling
Crusty bread
METHOD:
Place the rinsed beans in a large bowl and cover with water by at least 3 inches. Refrigerate for 8–12 hours. Drain and rinse.
Transfer the beans to a large pot. Add fresh water to cover by about 2 inches, along with the bay leaf and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer gently, partially covered, until the beans are completely tender, about 1–2 hours. Older beans may take longer. Add hot water as needed to keep the beans submerged.
A finished bean should mash easily and have a creamy center with no chalkiness. Remove the bay leaf.
Drain the beans over a large heatproof bowl, saving the cooking liquid. Measure 6 cups of liquid, adding water or vegetable broth if needed. Set aside 1½ cups of the cooked beans and mash them thoroughly with a fork or potato masher.
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook for 10–12 minutes, stirring occasionally, until softened.
Add the garlic, tomato paste, rosemary, thyme, and optional red pepper flakes. Cook, stirring, for 1–2 minutes.
Stir in the diced tomatoes, measured bean cooking liquid, mashed beans, and remaining whole beans. Bring to a gentle simmer and cook, partially covered, for 20 minutes, stirring occasionally. Season to taste with salt and pepper.
Stir in the dried pasta and simmer uncovered, stirring frequently, until just tender, following the package timing as a guide. Add more water or broth as needed to keep the soup comfortably spoonable.
Stir in the parsley. Taste and adjust the seasoning. If the soup needs a little brightness, add the optional vinegar, 1 teaspoon at a time.
Ladle into bowls and finish with Parmesan, if desired, and a small drizzle of olive oil.
YIELD: Approximately 12 cups; serves 6–8 as a main dish.
COOK’S NOTES:
- An economical bean choice: Great Northern beans make a creamy, satisfying soup and are a useful everyday alternative to specialty Italian beans. Navy beans also work; begin checking them early because cooking times vary.
- For a thicker soup: Mash a few more beans. For a brothier version, add water or vegetable broth and adjust the seasoning.
- Use what you have: Small pieces of broken spaghetti can replace the small pasta. Keep the pieces roughly uniform so they cook evenly.
- Make ahead: If planning on leftovers, cook the pasta separately and add it to individual bowls. Pasta left in the soup continues absorbing broth and becomes softer.
- Optional Parmesan rind: Add a clean Parmesan rind during the 20-minute simmer for extra savory flavor. Remove before serving. Omit the cheese and rind for a vegan version.
STORAGE AND FREEZING:
Divide leftovers into shallow containers and refrigerate within 2 hours. Refrigerate for up to 3–4 days.
For the best texture, freeze the soup without pasta for up to 3 months. Thaw overnight in the refrigerator, then bring to a boil, stirring and adding water as needed. Add freshly cooked pasta before serving.
