Pasta Fagoli Recipe

If using dried Romano beans (optional)

Soak 1 cup dried Romano beans overnight in plenty of water, then drain. Cover with fresh water, bring to a simmer, and cook until tender, about 45–60 minutes. Drain and measure out 2 cups cooked beans. If using canned beans, drain and rinse before measuring 2 cups.

In a large heavy pot or Dutch oven, combine the 6 cups vegetable broth, 1 can diced tomatoes (with juices), 2 tablespoons tomato paste, and 1 cup water. Stir to dissolve the tomato paste. Add the bay leaf. Bring to a gentle simmer over medium heat and keep warm while you prepare the vegetables.

Heat 2 tablespoons olive oil in a separate large sauté pan or use the same pot after reducing liquid slightly over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic, chopped rosemary (or 1/2 tsp dried), and 1 tsp dried oregano. Cook, stirring, until fragrant, about 1 minute, careful not to brown the garlic.

Stir in the cooked or canned Romano beans. Add a few ladlefuls (about 1 cup) of the simmering tomato-broth mixture to the vegetable-bean mixture to deglaze and loosen any browned bits. Transfer everything into the pot with the remaining broth and tomatoes. Bring the combined soup back to a gentle simmer.

Taste and add up to 1 teaspoon salt and about 1/2 teaspoon black pepper now, remembering the broth and beans may already contain salt. Adjust later if needed.

Once the soup is simmering, add 1 cup small pasta. Stir and cook until the pasta is tender but still slightly firm (al dente), following package time, usually 8–10 minutes. Stir occasionally to prevent sticking, and add more water or broth (up to 1/2 cup) if the soup thickens too much during pasta cooking.

When pasta is cooked, remove the bay leaf. If you prefer a thicker texture, remove 1 cup of the soup (beans and some broth) and mash or pulse briefly in a blender or with a potato masher, then return it to the pot and stir to incorporate — this will lightly thicken the broth.

Finish with 1 teaspoon olive oil, freshly grated Parmesan (1 tablespoon per serving or to taste), and stir in 2 tablespoons chopped fresh parsley. Check seasoning and add more salt and freshly ground black pepper as needed.

Ladle into bowls and serve hot with extra Parmesan and parsley on the side.