Dive into a comforting bowl of this classic Italian pasta e fagioli that is hearty enough on its own, without any meat.
This is a classic of Italian culinary tradition, once considered the poor man’s meat. Italian cuisine is rich in vegetarian and vegan recipes from Mediterranean tradition. Very popular not only in typical Italian trattorias but also in starred restaurants, pasta and beans is one of the symbols of Italian home cooking. Every Italian woman will give you her favorite recipe (remember that in Italy, every family has its ‘own’ version of a recipe. This is one of the most simple and easiest to make from my third book, ‘The Vegetarian Italian Kitchen’.
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Pasta e Fagioli: Pasta and Bean Soup
- Total Time: 90 minutes
- Yield: Serves 6
- Diet: Vegan, Vegetarian
Description
Hearty and flavorful, this vegetarian pasta and bean soup is a classic Italian comfort food. Perfect for a cozy night in!
Ingredients
- 1 lbs (500 g) dried pinto beans
- 1 tbsp baking soda
- 1 stalk celery
- 1 carrot
- 1 onion
- 1 shallot
- Pinch of sea salt
- Pepper
- 1 lbs (320 g) short pasta
Instructions
- Soak the beans overnight in cold water with a tablespoon of baking soda.
- Rinse the beans thoroughly and cover with water.
- Cook the beans with the celery, carrot, onion, and shallot (all cleaned and cut into rounds) for 50-60 minutes.
- Halfway through cooking, add salt and pepper.
- Halfway through cooking, add the pasta.
- Serve warm.
Notes
- For quicker cooking, use canned beans; rinse well before adding to the soup.
- To enhance the flavor, sauté the vegetables before adding them to the beans.
- Leftovers can be stored in the refrigerator for up to 4 days and frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 55
- Fiber: 15
- Protein: 15
Frequently Asked Questions
What type of pasta works best for Pasta e Fagioli?
Small pasta shapes like ditalini or elbow macaroni are ideal for Pasta e Fagioli, as they mix well with the beans and broth.
Can I substitute canned beans for dried beans in this recipe?
Yes, you can use canned beans; just be sure to rinse and drain them before adding to the soup for a better flavor and texture.
How can I enhance the flavor of the broth in my Pasta e Fagioli?
You can enhance the broth by adding garlic, onion, and fresh herbs like rosemary or thyme while simmering the soup.
