Veneto Soup
Pasta e Fagioli
Make pasta e fagioli with cannellini beans, small pasta, tomatoes, rosemary, garlic, and olive oil.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 6
- Level
- Easy
Instructions
- Cook onion, carrot, celery, garlic, and rosemary in olive oil until the vegetables are soft.
- Add half the beans and mash them lightly against the pot to thicken the soup.
- Stir in tomatoes, remaining beans, and stock, then simmer until the broth tastes full.
- Add the pasta and cook until tender, stirring often so it does not stick.
- Remove the rosemary sprig and adjust salt and pepper.
- Rest for 5 minutes so the soup thickens slightly.
- Serve with olive oil and extra black pepper.
This pasta e fagioli recipe makes a thick Italian pasta bean soup with pantry ingredients and a soft rosemary aroma. Mashing part of the beans gives the broth body while whole beans keep the texture hearty.
Why This Pasta e Fagioli Recipe Works
The soup works because the base is built like a soffritto, then thickened naturally with beans. Cooking the pasta in the broth lets its starch make the soup cohesive.
Key Tips
- Use small pasta that fits on a spoon with the beans.
- Stir often after adding pasta because thick bean broth can catch on the bottom.
- Add extra stock when reheating; the pasta continues absorbing liquid as it sits.
Variations and Serving Ideas
The same technique helps when you want Italian pasta bean soup, pasta fazool, and pasta and beans. Keep the character of Pasta e Fagioli in mind: choose good ingredients, control texture, and serve the dish when its contrast and aroma are at their best.
Veneto Soup beanssoupvegetariancomfort
