Pasta Fagioli Soup

Pasta and Pizza | Italian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Pasta Fagioli Soup

Ingredients

Beans - 17.6 oz
Salt - to taste
Garlic - 6 cloves
Onion - 1 head
Carrot - 1 piece
Celery stalk - 2 stalks
Sage - 2 pieces
Pasta (corkscrew) - 7.1 oz
Olive Oil - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

First, place the beans in a large pot and cover them with lightly salted water by about 5-6 cm. Chop the garlic, onion, carrot, celery, and either rosemary or sage.

Step 2

Cover with a lid and bring to a boil over high heat. Then reduce the heat and cook, adding necessary amounts of water, until the beans are very tender and soft, without their typical graininess. Cook for 1 to 2 hours, depending on the type of beans. Beans can also be cooked in a pressure cooker on low heat for 25 minutes if using kidney beans or cannellini beans, or for 30 minutes if using chickpeas. Add the onion, garlic, carrot, celery, and herbs.

Step 3

You should have about 6 cups of cooked beans. Measure out 4 cups of the cooked beans, setting the remaining (about 2 cups) aside. Next, blend the 4 cups of beans with 3 cups of the cooking water until smooth. Pour the bean soup into a heat-resistant container and add the remaining beans.

Step 4

In a small pot of salted boiling water, cook the pasta until al dente (about 3 minutes, less than the cooking time on the package).

Step 5

Drain the water and rinse the pasta under cold running water. Once the water has drained, transfer the pasta to a container. Drizzle with a little olive oil and toss gently.

Step 6

Before serving, pour the soup into a pot and bring to a boil, adding a little water and salt if needed. Add the pasta generously and heat through.

Step 7

Serve immediately, drizzling a little olive oil on top and sprinkling with black pepper. The soup and pasta can be stored separately in the refrigerator for up to 3 days.