Name: Pasta and Bean Soup (Pasta e Fagioli)
Total time: 1 h 15 min
Yield: Serves 4 People
Cuisine: Italy
Ingredients: 3 cups fresh, frozen or canned beans or 2 cups dried beans (see note above); 6 ounces homemade maltagliati or any of the small tubular pastas; ¼ cup Parmigiano-Reggiano, freshly grated; Freshly ground black pepper; Salt; 4 cups homemade meat broth or 1 beef bouillon cube dissolved in 4 cups water; ¾ cup canned whole peeled tomatoes with their juice, coarsely chopped; 3 tablespoons carrots, finely diced; 3 tablespoons celery, finely diced; 3 to 4 pork ribs or 2 small pork chops; 2 tablespoons yellow onion, finely chopped; 4 tablespoons extra virgin olive oil (plus more for drizzling at the end)

Preparation info

Serves
4
People

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

There are many variations of pasta and bean soups that can be found in Italy but my favorite is the one made in the Emilia-romagna region. The best bean to use is the cranberry bean which is available fresh in the spring and summer and which freezes quite well in tightly sealed freezer bags. Dried cranberry beans also work quite well provided they are soaked in water overnight or you can use canned cranberry or even red kidney beans. The recipe that follows is the classic method of preparin