Pasta E Fagioli

Ingredients

• 3 tbsp extra-virgin olive oil
• 2–3 oz pancetta (diced, optional—leave out for a traditional vegetarian version)
• 1 medium yellow onion, finely diced
• 1–2 carrots, finely diced
• 1 celery stalk, finely diced
• 2–3 cloves garlic, minced
• 1 sprig fresh rosemary (finely chopped or left whole to infuse)
• A pinch of red pepper flakes (optional, for a tiny kick)

• 2 to 3 cans (14 oz each) beans — Cannellini beans or Borlotti (cranberry) beans are traditional. (Rinse and drain them, though some cooks keep a portion un-rinsed for starch).
• 1/2 cup tomato passata or crushed canned tomatoes (Pasta e fagioli is a bean soup with a hint of tomato, not a tomato soup).
• 4–6 cups low-sodium chicken or vegetable stock (or water)
• 1 Parmigiano-Reggiano cheese rind (Tossing the leftover cheese rind into the simmering broth melts into it, adding incredible savory depth).

• 1 cup small dried pasta — Ditalini or small shells are classic. In Southern Italy, pasta mista (a mix of short pasta broken ends) is traditionally used.

• Freshly grated Parmigiano-Reggiano cheese
• A drizzle of high-quality extra-virgin olive oil
• Freshly ground black pepper

Instructions

1. Build the Soffritto: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. If using pancetta, add it and cook for 3–4 minutes until it starts to render and crisp. Add the diced onion, carrot, and celery. Sauté gently for 6–8 minutes until the vegetables are soft and sweet.
2. Add Aromatics: Stir in the minced garlic, rosemary, and red pepper flakes. Cook for about 1 minute until fragrant, making sure the garlic doesn’t burn.
3. Simmer: Pour in the stock, crushed tomatoes/passata, about two-thirds of the beans (save the rest for later), and drop in the Parmigiano-Reggiano rind. Bring the mixture to a boil, then reduce the heat to low, partially cover, and let it simmer for 15–20 minutes so the flavors meld.
4. The Secret to Creaminess: For an authentic, velvety texture, scoop out about 1 cup of the soup (mostly beans and liquid) and blend it until smooth, then stir it back into the pot. (Alternatively, mash some of the beans against the side of the pot with a wooden spoon).
5. Cook the Pasta: Stir the dry pasta and the remaining whole beans directly into the simmering pot. Cook uncovered for about 8–10 minutes, stirring frequently so the pasta doesn’t stick to the bottom. The pasta will release its starches, thickening the soup into a rich stew.
6. Serve: Remove the cheese rind and discard any woody rosemary stems. Taste and season with salt and black pepper. Ladle into bowls, top with a generous grating of Parmigiano-Reggiano, a crack of black pepper, and a final drizzle of raw extra-virgin olive oil.

Chef’s Tips:

• The “Leftover” Rule: Pasta e fagioli is famous for tasting even better the next day. Keep in mind that the pasta will continue to absorb the liquid as it sits. If you plan on having leftovers, you may want to cook the pasta slightly al dente, or simply thin the soup out with a splash of broth or water when reheating.