Pasta e Fagioli

Ingredients

• 1 can (200 g) white kidney beans (cannellini), drained and rinsed (or dried: soak overnight, simmer 45–60 min until tender; use ~100 g dried to yield ~200 g cooked)
• 1 can (400 g) crushed tomatoes
• 150 g small pasta (ditalini, elbow, tubetti, or broken spaghetti)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil (or 1 tbsp fresh)
• 1 bay leaf
• 1 tsp salt
• 1/4 tsp black pepper
• 3 cups vegetable broth (or water)
• 1/2 tsp red pepper flakes (optional)

For serving:

• Grated Parmesan cheese
• A drizzle of good olive oil
• Fresh parsley or basil
• Crusty bread

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Instructions

1. Sauté the aromatics

1. Heat 2 tbsp olive oil in a pot over medium heat.
2. Add the diced onion, carrot, and celery.
3. Cook for 5–6 minutes until softened.
4. Add the minced garlic and red pepper flakes (if using).
5. Cook for 1 minute until fragrant.

2. Add herbs and tomatoes

1. Add oregano and basil.
2. Stir and cook for 1 minute.
3. Pour in the crushed tomatoes.
4. Stir and cook for 2–3 minutes.

3. Add broth and beans

1. Pour in the vegetable broth.
2. Add half the white kidney beans.
3. Use a spoon or potato masher to roughly mash those beans directly in the pot — this thickens the broth.
4. Add the bay leaf, salt, and pepper.
5. Bring to a boil, then reduce heat to medium-low.
6. Simmer for 10 minutes.

4. Add pasta

1. Add the pasta and the remaining whole beans.
2. Stir well.
3. Cook for 8–10 minutes until the pasta is al dente, stirring frequently so the pasta doesn’t stick.
4. If it gets too thick, add a splash of water or broth.

5. Finish

1. Remove the bay leaf.
2. Taste and adjust salt and pepper if needed.
3. The consistency should be thick and stew-like — not soupy, not dry. Add a little liquid if needed.

6. Serve

1. Ladle into bowls.
2. Top generously with grated Parmesan, a drizzle of good olive oil, and fresh parsley or basil.
3. Serve with crusty bread.

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Tips

• Mash half the beans. This is the key to pasta e fagioli — it gives you a creamy, thick sauce without any cream.
• Stir frequently once the pasta is in. It likes to stick to the bottom of the pot.
• It thickens fast. Pasta e fagioli is best served immediately. If making ahead, cook the pasta separately and add it when serving, or keep extra broth on hand for reheating.
• The bread is not optional. You need something to soak up the thick, saucy broth.

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Variations

Variation	Change	Notes
With pancetta or bacon	Add 50 g diced pancetta in step 1, render fat before adding veg	Classic, adds smoky depth
With rosemary	Add 1 sprig fresh rosemary with the bay leaf	Earthy and aromatic
Borlotti beans	Use borlotti beans instead of white kidney beans	More traditional in some regions
With sausage	Add 100 g crumbled Italian sausage, brown in step 1	Hearty and meaty

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Result

A thick, creamy, stew-like pasta with tender white beans in a tomato-herb broth — rustic Italian comfort food at its finest. The mashed beans make it velvety without any cream, and every spoonful is a hug.