Pasta e Fagioli
Pasta e Fagioli [The Nonna Summer Remix]
Italian comfort in a bowl with tender beans, al dente pasta, and fresh summer vegetables. This lighter version celebrates peak-season tomatoes and herbs while honoring the rustic tradition that makes every Italian grandmother proud.
Makes
Serves 6
Total Time
45 min (15 min prep)
Ingredients
Base Ingredients:
3 tbsp (45ml) extra virgin olive oil
1 medium organic onion, diced
2 organic celery stalks, diced
2 medium organic carrots, diced
4 cloves organic garlic, minced
1/4 cup (60ml) dry white wine (optional)
Tomatoes & Beans:
2 cups (480ml) fresh tomatoes, diced (or 1 can 14oz/400g)
2 cans (15oz/425g each) cannellini beans, drained and rinsed
4 cups (960ml) vegetable or chicken bone broth
2 bay leaves
Pasta & Herbs:
1 cup (100g) ditalini or small tube pasta
1/4 cup (15g) fresh basil, chopped
2 tbsp (8g) fresh oregano, chopped
1/4 cup (15g) fresh parsley, chopped
Sea salt and black pepper to taste
Red pepper flakes (optional)
Parmigiano-Reggiano cheese for serving
Make it Good For The Gut (Optional)
Cannellini Beans: Rich in prebiotic fiber that feeds beneficial gut bacteria and provides plant-based protein for sustained energy. Fresh Garlic: Contains powerful prebiotic compounds and has antimicrobial properties that support healthy gut microbiome balance. Extra Virgin Olive Oil: Polyphenols in high-quality olive oil have anti-inflammatory properties and support gut barrier function. Fresh Herbs: Basil, oregano, and parsley contain beneficial compounds that support digestion and provide antioxidants. Bone Broth: If using chicken bone broth, provides collagen and gelatin that support gut lining health. Fermented Addition: Consider adding 1 tbsp aged Parmigiano-Reggiano rind while simmering for umami depth and beneficial enzymes.
Remix Options
Bean Varieties: Use borlotti beans for traditional Italian flavor, navy beans for creamier texture, or a mix of white beans for complexity. Pasta Alternatives: Try chickpea pasta for extra protein, zucchini noodles for low-carb, or broken spaghetti for rustic authenticity. Protein Boost: Add Italian sausage (cook first, remove, then add back), pancetta for smokiness, or keep vegetarian with extra beans. Seasonal Vegetables: Include summer zucchini, fresh corn kernels, or roasted bell peppers when in peak season. Texture Options: Mash half the beans for creamier consistency, leave whole for more texture, or puree 1 cup with broth for thickness. Winter Version: Use canned San Marzano tomatoes, add rosemary and thyme, include hearty vegetables like kale or escarole for cold-weather comfort.
Good To Know
Soffritto Foundation: The holy trinity of onion, celery, and carrot creates the flavor base that makes this dish authentically Italian – take time to properly soften these aromatics. Pasta Timing: Add pasta during last 10-12 minutes to prevent overcooking and maintain proper al dente texture in the finished soup. Bean Quality: Rinse canned beans thoroughly to remove excess sodium and improve digestibility, or use dried beans soaked overnight for best flavor. Consistency Control: The soup should be brothy but substantial – add more broth if too thick, simmer uncovered if too thin. Fresh Herb Timing: Add hardy herbs like oregano during cooking, but save delicate basil and parsley for the final minutes to preserve bright flavor. Make-Ahead Magic: Tastes even better the next day as flavors meld, but you may need to add extra broth when reheating as pasta continues to absorb liquid. Regional Variations: Every Italian region has its version – this summer remix celebrates peak produce while honoring the peasant dish origins.
steps
Soffritto:
Heat olive oil in large heavy-bottomed pot over medium heat. Add onion, celery, and carrots. Cook 8-10 minutes until vegetables are softened and lightly golden.
Aromatics:
Add minced garlic and cook 1 minute until fragrant. If using wine, add now and cook 2 minutes to cook off alcohol.
Tomatoes:
Add diced tomatoes and oregano. Cook 5-6 minutes until tomatoes start to break down and release their juices, stirring occasionally.
Simmer:
Add beans, broth, and bay leaves. Bring to boil, then reduce heat and simmer 15 minutes for flavors to meld. Season with salt and pepper.
Pasta:
Add pasta to pot and cook according to package directions until al dente, about 10-12 minutes. Stir occasionally to prevent sticking.
Finish:
Remove bay leaves. Stir in fresh basil and parsley. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
Serve:
Ladle into bowls and drizzle with extra virgin olive oil. Serve with freshly grated Parmigiano-Reggiano and crusty bread for dipping.