← Back to Search Results
Italian, Veneto
Bean and Pasta Soup

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Pasta e Fagioli

Although this recipe may take closer to 45 minutes to prepare than 30, Pasta e Fagioli is one of northern Italy's best known and loved soups and deserves to be included in this book. There are many variations of this soup and one of my favorites is from the Veneto, where the soup is thick and creamy, a texture that is achieved by mixing in some mashed boiled potato as well as mashing some of the beans. The beans traditionally used in this soup are cranberry beans, borlotti in Italian; some of the most famous ones come from a town in the Veneto called Lamon. A good substitute, if cranberry beans are not available, is cannellini beans.

Yield: Serves 4

Ingredients

  • 1 medium boiling potato
  • ½ small yellow onion
  • 1 medium carrot
  • 1 medium celery stalk
  • 2 medium cloves garlic
  • 4 tablespoons extra virgin olive oil
  • 3 cups (2 15-ounce cans) canned cranberry or cannellini beans, drained
  • Salt
  • Freshly ground black pepper
  • 8 ounces fresh tomatoes
  • 1 large beef bouillon cube
  • 1 bay leaf
  • 5 ounces short tubular pasta
  • 3-4 sprigs flat-leaf Italian parsley
  • ¼ cup freshly grated Parmigiano-Reggiano

Directions

1. Wash the potato, put it in a pot, and cover it with water. Place over high heat and bring to a boil. Lower the heat to medium and cook until the potato is tender, about 30 minutes.

2. While the potato is cooking, peel and finely chop the onion. Peel the carrot and the back of the celery stalk and cut both into small dice. Peel and lightly crush the garlic. Peel the tomatoes and coarsely chop them. When the potato is done, put the onion, carrot, celery, and garlic in a 4- to 5-quart soup pot together with 3 tablespoons of olive oil. Place over medium-high heat and sauté until the vegetables begin to brown, about 5 minutes.

3. While the vegetables are sautéing, peel the boiled potato.

4. When the vegetables are ready, remove and discard the garlic cloves. Add the chopped tomatoes and continue cooking for 5 minutes. Add 2 cups of the canned beans, season with salt and pepper, and cook, stirring, for about a minute. Add 5 cups water and the bouillon cube. Mash the potato with a food mill or potato ricer and add to the pot. Do the same with the remaining cup of canned beans. Add the bay leaf, cover the pot, and raise the heat to high. When the soup comes to a boil, lower the heat to medium and cook for 15 minutes.

5. Add the pasta and cook, covered, until the pasta is al dente, stirring often. Chop enough parsley to measure 1 tablespoon. When the pasta is done, stir in the chopped parsley and serve. Drizzle some of the remaining olive oil and sprinkle freshly grated Parmigiano-Reggiano over each serving.


© 2009 Giuliano Hazan

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

570kcal (28%)
248mg (25%)
21mg (35%)
171mcg RAE (6%)
1438mg
145mg
23g
5g
13g
83g
6mg (2%)
577mg (24%)
3g (16%)
17g (26%)
8mg (44%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
new-american-table New American Table
by Marcus Samuelsson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
spice Spice
by Ana Sortun
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
lidias-italy Lidia's Italy
by Lidia Bastianich
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?