Pasta E Fagioli Recipe
Tuscan beans, prosciutto, and pennette
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Ingredients
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Brodo e Base (Broth & Base)
Fagioli e Pasta (Beans & Pasta)
Finishing & Garnish
Method
Brodo e Base (Broth & Base)
- 1
Prepare aromatics and render prosciutto
Heat a large heavy pot or Dutch oven over medium heat. Add 2 tbs olive oil. When shimmering, add the diced prosciutto and cook, stirring occasionally, until it begins to crisp and render fat, about 4–5 minutes. Add the diced onion, carrot and celery and cook, stirring, until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- 2
Build flavor
Push the vegetables and prosciutto to the side, add the tomato paste and cook, stirring, for 1 minute to caramelize slightly. If using, pour in the white wine to deglaze, scraping any browned bits from the bottom; simmer 1–2 minutes to reduce by half.
- 3
Add liquids and herbs
Add the chicken or vegetable broth, the 300 ml water, bay leaf, dried rosemary, dried thyme, salt and black pepper. Bring to a gentle simmer, then reduce heat to maintain a low simmer while you prepare the beans and pasta, about 10 minutes. Taste and adjust seasoning — keep in mind more seasoning will be added as the pasta cooks.
Fagioli e Pasta (Beans & Pasta)
- 4
- 5
Cook pasta in the soup
Bring the pot back to a gentle simmer. Stir the mashed and whole beans into the pot. Add the dry pennette directly to the simmering broth. Add the reserved bean liquid or an extra 120 ml broth to ensure there is enough starchy liquid. Stir frequently to prevent pasta from sticking. Simmer until the pennette are al dente, about 9–12 minutes (check package directions and taste). If the soup becomes too thick, add additional hot water or broth 60 ml at a time to reach the desired consistency.
- 6
Finish texture
When the pasta is al dente, remove the pot from heat. The mashed beans will have thickened the broth into a creamy, stew-like consistency while the whole beans provide bite.
Finishing & Garnish
- 7
Adjust seasoning and enrich
Stir in 1 tbs olive oil (finish), the chopped parsley, half of the grated cheese and the lemon zest if using. Taste and adjust salt and pepper. If you want a silkier finish, stir in an additional splash (1–2 tbs) of warm broth or a knob of butter.
- 8
Serve
Ladle the pasta e fagioli into warmed bowls. Sprinkle with the remaining grated cheese and a pinch of red pepper flakes if desired. Drizzle a little extra-virgin olive oil over each bowl and garnish with additional parsley. Serve immediately with crusty bread.