easysoupvegetarianCC0 1.0 Universal
Classic Pasta e Fagioli – Hearty Italian Bean & Pasta Soup
The quintessential Italian country classic: tender borlotti beans simmered with aromatics and sweet tomatoes, paired with ditalini pasta and fragrant rosemary.
Prep
15 min
Cook
30 min
Total
45 min
Ingredients
4servings
- Cooked borlotti or cannellini beans400 g
- Small pasta (ditalini or tubetti)160 g
- Tomato passata or crushed tomatoes200 g
- Hot vegetable broth800 ml
- Carrot1 piece
- Celery stalk1 stalk
- Yellow onion1 piece
- Garlic cloves2 clove
- Extra virgin olive oil30 ml
- Fresh rosemary needle sprig2 g
- Salt
- Black pepper
Preparation Steps
1
Sauté onion, carrot, celery, and garlic in olive oil over medium heat for 6-7 minutes until soft and fragrant.
7 min timer
2
Add tomato passata, minced rosemary, and vegetable broth. Mash one-third of the beans and stir all beans into the pot. Simmer gently for 12 minutes.
12 min timer
3
Stir in ditalini pasta directly into the soup and cook for 8-9 minutes until al dente, stirring occasionally.
9 min timer
4
Let rest for 5 minutes off heat so flavors meld, then ladle into bowls and top with a generous drizzle of raw olive oil and fresh cracked pepper.
5 min timer
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Provenance & Public Domain Audit
Source: Traditional Italian Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
