Hi there! I’m Anne, and we’re diving into the delicious world of Italian comfort food with a timeless favorite: Pasta E Fagioli. As someone who loves cooking and blogging about it on Beyond the Bayou, I couldn’t resist trying out this hearty dish. It’s a simple, no-fuss recipe that brings together two of my favorite ingredients: pasta and beans.
I first tasted pasta e fagioli years ago at a small Italian restaurant, and I’ve been hooked ever since. There’s something so satisfying about the mix of tender pasta, creamy beans, and flavorful broth. It’s the kind of meal that warms you up from the inside out.
Today, I’m sharing my version of this traditional recipe. It’s easy to make and perfect for those chilly evenings when you want something comforting but don’t want to spend hours in the kitchen. So, let’s get cooking!
What Is Tomato Pasta/Puree?
Tomato passata or puree is a smooth, thick liquid made by straining and cooking tomatoes to remove the seeds and skins. It’s commonly used in cooking as a base for sauces, soups, and stews.
You can find it in supermarkets under various names like tomato puree, tomato passata, or strained tomatoes. It’s convenient and widely available, but it can also be made at home by blending or processing fresh tomatoes.
Traditional Italian Pasta Fagioli Recipe
Equipment
- Large Pot
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Can Opener
Ingredients
- 1¼ cups dried Borlotti beans* soaked 8-12 hours in a bowl of water drained and rinsed
- 2 tablespoons olive oil
- 2 medium carrots chopped
- ½-1 medium onion chopped
- 1 clove garlic minced
- 1 medium celery stalk chopped
- 4 cups vegetable broth**
- ¾ teaspoon oregano
- 1¼ cup dried pasta small ditaloni, quadrucci etc
- ¾ teaspoon basil
- ½ teaspoon salt
- ¾ cup tomato puree passata
- 2 cups water
- 1-2 pinches hot pepper flakes optional
Instructions
- Heat olive oil in a large pot, sauté garlic, onion, celery, and carrots until transparent.
- Add vegetable broth, spices, tomato puree, and beans. Bring to a boil.
- Cover slightly and simmer on low/medium heat for 20-30 minutes until beans are tender and soup thickens, stirring occasionally.
- Optionally, blend a portion of the soup. Add water as needed and adjust salt to taste.
- Bring soup to a boil, then add dry pasta. Cook until al dente.
- Adjust consistency with more water or broth if needed.
- Serve hot, garnished with freshly grated parmesan cheese. Enjoy
Nutrition
Try Out These Variations!
- Spicy Kick: I love adding a bit of heat to my soup. Red pepper flakes do the trick nicely, but for a more complex spiciness, I also like to toss in some finely chopped fresh chili peppers. It adds a vibrant heat that really perks up the dish.
- Deluxe Protein Boost: Cooked Italian sausage is fantastic for upping the protein. Sometimes, I also throw in some diced pancetta for an extra layer of flavor. The smoky, savory bites make the soup hearty and satisfying.
- Aromatic Garnish: Adding a sprinkle of chopped fresh parsley before serving gives a lovely fresh note. I also like to cook the soup with a bay leaf or two. It adds an aromatic depth that complements the beans beautifully. Just remember to fish them out before serving!
- Cheesy Delight: Pecorino Romano is an excellent alternative to Parmigiano. Its sharp, tangy flavor can really elevate the dish. Sometimes, I even use a mix of both cheeses for a more complex, layered taste.
What To Serve With Italian Pasta Fagioli?