Pasta e Fagioli

Classic Italian bean & pasta soup

Prep Time30

Cook Time45

Simmer Beans2

Total Time3 15

Course: Dinner, Soup

Cuisine: American, Italian

Keyword: Dry Beans, Inspired by New York Times, Pasta

Servings: servings

Calories: 491kcal

Measure, rinse and drain the dry beans. Add to a bowl and cover with water. Add enough salt to bring the water to about 1% salinity. Set aside for 4-6 hours.
½ lb dry Borlotti or cranberry beans, bean seasonings
Once beans have soaked, drain the beans and add to a large pot, preferably one with a lid that doesn't let too much moisture escape. Add 2 quarts water. Add the bean seasonings in a spice bag or other method so they don't get mixed in with the beans.
Bring to a boil over high heat. Once the beans have boiled for about 5 minutes, turn down to a very gentle simmer (usually around low, medium-low) and cook for another 20 minutes. Then check the texture - depending on various factors (age of beans, type, water hardness, soaking time, temperature, etc.), beans may be done cooking as quickly as 20 minutes after turning down to simmer or as long as 2 hours. If beans are cooking very fast and have softened all the way, you can remove from heat immediately, add salt and drain the beans (save the liquid!) and keep separate from the liquid to slow the cooking process.
Important: save all of the bean liquid. Make sure you have at least 6 cups; if not, add enough water to bring to 6 cups.

While the beans are in the final stages of cooking, prepare the bouquet garni by assimbling the bay leaves, parmesan rinds and aromatic herbs using cooking twine, cheesecloth, or other method. Set aside.
2 bay leaves, 1-2 sprigs parsley, thyme, or other aromatic herb (except rosemary), 1-2 Parmesan rinds

Once beans are nearly done or fully done, heat 1 tbsp oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion.
1 tbsp extra virgin olive oil, 1 large yellow onion
Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant.
2-3 sprigs fresh rosemary, 4 large garlic cloves
Stir in tomatoes and hot pepper. Add salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
28 oz chopped tomatoes, ½ tbsp salt, 1 tsp freshly ground pepper, 1 dried chili de arbol
Add 6 cups broth from the beans, tomato paste, bouquet garni and bring to a boil. Reduce heat, cover and simmer 30 minutes.
1 tbsp tomato paste
After it has simmered, stir in beans and heat through. Taste and adjust salt.
At this point, you should separate what you will be serving momentarily vs what will be saved for future meals. This makes about 4 servings, so if you're serving two, you should separate and store half.
For the portion you are serving imminently, add about 3 oz pasta shells and cook until they are al dente, about 10-15 minutes for typical dry pasta. Serve topped with Parmesan.
6 oz small dried pasta shells, 2 oz Parmesan cheese

Serves 4