Pasta e Fagioli
Soup
Traditional

Pasta e Fagioli

Classic ‘pasta fazool’ with San Marzano tomatoes, cannellini beans, celery, and herbs finished with starchy pasta water and Romano.

"Rich, hearty, and full of love — this Pasta e Fagioli is the true taste of Italian comfort!" - Alexia

1 Hour 15 Minutes
Total Time
8
Servings
Traditional
Level

Ingredients

  • 6 cloves garlic (minced)
  • 1 large Vidalia onion (finely chopped)
  • 6 stalks fresh celery (cut into 1-inch pieces)
  • 1/4 cup extra virgin olive oil
  • 1 (28 oz) can San Marzano tomatoes
  • 1/2 cup fresh parsley (chopped)
  • 1 cup fresh basil (reserve some for garnish)
  • 1/2 lb ditali or other small pasta (such as tubettini)
  • 2 (15.5 oz) cans cannellini beans (undrained)
  • 1/4 cup water
  • Red chili flakes (to taste)
  • Garlic salt (to taste)
  • Cracked black pepper (to taste)
  • Freshly grated Pecorino Romano cheese (to taste)
  • Sea salt (for pasta water)
  • Toasted Italian bread (for serving)

Instructions

1

Sauté the Aromatics

In a large pan, heat extra virgin olive oil over medium heat. Add the minced garlic and sauté until slightly golden. Sprinkle in red chili flakes to taste.

2

Cook the Vegetables

Add the chopped onion and celery. Sauté until translucent, then add about 1/4 cup of water to help reduce and soften the vegetables. Continue cooking until tender.

3

Add the Tomatoes and Herbs

Add the can of San Marzano tomatoes to the pan and break them up using a potato masher. Season with garlic salt and cracked black pepper. Stir in chopped parsley and basil, then sprinkle with grated Pecorino Romano cheese. Simmer on low heat for about 30 minutes.

4

Add the Beans

Add the undrained cannellini beans to the pot and stir to combine. Continue cooking on low for another 30 minutes to develop flavor.

5

Cook the Pasta

In a separate pot, bring salted water to a boil. Add the pasta and cook until al dente. Reserve about 4 cups of the starchy pasta water before draining.

6

Combine and Serve

Add the cooked pasta and reserved pasta water into the soup. Stir well and let it all come together over low heat for a few minutes. Serve topped with freshly grated Pecorino Romano and garnish with fresh basil. Enjoy with toasted Italian bread!