Name: Pasta e Fagioli
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 4 cups (110 g) chopped yellow or white onions (2 to 3 medium onions); 1 cup (195 g) dried borlotti (cranberry) beans; 1 cup (185 g) dried cannellini beans; 2 cups (225 g) dried tubettini pasta; grated Parmigiano-Reggiano cheese, for serving; 2 quarts/liters vegetable or chicken stock; Roughly chopped fresh flat-leaf parsley, for garnish; 1 tablespoon finely chopped garlic; 1½ teaspoons finely chopped fresh oregano; 1½ teaspoons finely chopped fresh thyme; ½ teaspoon crushed red pepper; 8 ounces (225 g) prosciutto ends, skinned and cut into ¼-inch dice (optional); 1 (15-ounce/430 g) can puréed tomatoes; 2 sprigs rosemary; Kosher salt; ¼ cup (60 ml) extra-virgin olive oil, plus more for serving

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Peace, Love, and Pasta

By Scott Conant

Published 2021

About

I love a soup that has a lot going on, ingredient-wise, then harmonizes flavor-wise when cooked. Pasta e fagioli, the staple of Italian (and many Italian-American) winter tables is just such a soup, and one that offers the additional bonus of being a completely satisfying one-pot meal. (The only other thing you need is some crusty bread to sop up the delicious bean broth.) It’s also one of those dishes that improves as the flavors mingle, so it’s a great thing to make ahead, or have on hand