Pasta and Beans Soup

Pasta e fagioli (pasta and beans) soup is a traditional Italian soup. Every family prepares it once in a while and I have been eating it since I was a child.

The first time I ate it was at my grandma’s (from my father’s side, of course) when she invited us for lunch and decided to cook a meal from scratch. That was quite a big event as, unlike most Italian grandmothers, mine wasn’t a great cook. She’d mastered knitting and embroidery, but cooking was not her thing. Yet, I still remember how I dived into that hearty bowl of soup and asked for a second, third, and probably fourth round! It was the best pasta e fagioli I’ve ever had.

Here’s my very easy and quick version to prepare it!

Print Recipe

Pasta and Beans Soup

Author: Stella Cuisine + Inspiration: Italian

Difficulty: Easy Prep Time 5 min Cook Time 30 min Total Time 35 mins Servings: 4

Ingredients

Servings

• 2 tablespoons Olive Oil
• 1 Onion (finely chopped)
• 1 Carrot (finely chopped)
• 1 Celery stick (finely chopped)
• 1 liter Vegetable Stock
• 1 tablespoon Tomato puree
• 1 Bay Leaf
• 1 Rosermary Sprig
• 175 grams Borlotti Beans (canned, drained weight)
• 175 grams Cannellini Beans (canned, drained weight)
• 200 grams Ditali Pasta
• Salt and Pepper (to taste)

Instructions

1. Heat the olive oil in a large saucepan and add the chopped onion, carrot and celery. Stir for 5 minutes at medium-high heat.

2. Pour in the vegetable stock, together with the tomato puree and herbs. Set the heat to low-medium and cook for 20 minutes.

3. Set the heat to medium-high again, dd the drained beans and cook for another 5 minutes.

4. Add the pasta (the soup should be boiling a bit) and cook according to the time displayed on the package. While cooking the pasta, add some more boiling water if needed.

5. Once the pasta is cooked, season with salt and pepper if needed and serve hot with a few slices of bread.