Pasta E Fagioli Recipe

Prepare beans and tomatoes

Drain and rinse the canned cannellini beans. Shake off excess water. Open the canned diced tomatoes and set aside with juices.

In a large heavy-bottomed pot, combine the 6 cups broth, 1 cup water, diced tomatoes (with juices), tomato paste, and bay leaf. Bring to a gentle simmer over medium heat, stirring so the tomato paste dissolves. Reduce heat to low to maintain a gentle simmer while you prepare the aromatics.

Heat 3 tablespoons extra-virgin olive oil in a large skillet or in the same soup pot over medium heat. Add the diced onion, carrot, and celery and cook, stirring occasionally, until softened and translucent, about 7–9 minutes. Do not brown; lower heat if vegetables begin to color.

Add the minced garlic, minced rosemary, chopped thyme, and crushed red pepper flakes. Cook, stirring constantly, until fragrant, about 30–45 seconds.

Transfer the softened aromatics into the simmering broth. Stir to combine. Simmer, uncovered, for 10 minutes to allow flavors to meld.

After the broth has simmered 10 minutes with aromatics, add the drained cannellini beans to the pot. Gently crush about half of the beans with the back of a spoon or a potato masher against the side of the pot — this thickens the soup while leaving some whole beans for texture.

Increase heat to bring the soup back to a simmer. Add 1 cup small pasta and stir. Cook until the pasta is al dente, following the lower end of the pasta package time (usually 8–10 minutes) since the pasta will continue to soften slightly off heat. Stir occasionally to prevent sticking. If the soup becomes too thick, add up to 1/2 cup extra broth or water to reach desired consistency.

Once the pasta is al dente, remove the pot from heat. Discard the bay leaf. Stir in 1 cup grated Parmigiano-Reggiano and 2 tablespoons chopped fresh parsley until the cheese melts into the soup. Taste and season with up to 1 teaspoon fine sea salt and freshly ground black pepper to taste.

Ladle soup into bowls and finish each serving with a drizzle of 1 teaspoon extra-virgin olive oil and an extra sprinkle of grated Parmigiano-Reggiano and parsley if desired. Serve immediately.