This standout, one-pot pasta and white bean soup is different than most recipes. It’s made with fresh cherry tomatoes (instead of canned) which lightens the thick and hearty broth. Serves 4-6.
Pasta e fagioli or “pasta and beans” in Italian is one of my favorite, humble, peasant-style recipes from the cucina povera.
There are two distinct type of pasta e fagioli: red and white.
I’ve tested a both versions and the white-ish pasta e fagioli is the winner for me! It’s lighter and more delicate, yet comforting at the same time.
My recipe leans on fresh cherry tomatoes (instead of canned), buttery home-cooked white beans, Italian-style vegetable stock, and ditalini pasta which cooks directly in the pot – its natural starches thicken the broth.
You’ll get about 2 quarts, enough for 4-6 people, and is ready in under 1 hour. Serve with this crusty sourdough bread recipe on the side.
How To Make It {Step-By-Step Recipe}
Step 1: Sauté The Vegetables
To start, sauté the onions and celery in olive oil until soft. Then add the garlic.
Next, add the halved cherry tomatoes and cook until they collapse and release their juice into the pot.
Step 2: Add The Beans
Add the cooked white beans (or canned beans + 1 bay leaf), with 1 cup of vegetable stock. Bring to a gentle boil.
Step 3: Add The Pasta
Add the ditalini pasta, with 2 cups of stock. Reduce the heat to low. Cook, stirring often (so the pasta doesn’t stick to the bottom of the pot because it will) until just shy of aldente. Add more stock as needed.
When finished, the pasta should have a bite to it; it will continue to cook as the soup stands off the heat.
To Serve
Season well with salt and pepper, and stir in the fresh parsley. Portion into bowls and top with Parmesan cheese and a drizzle of extra virgin olive oil.
PS: Pasta e fagioi is not vegetable soup. That’s minestrone soup, which is delicious but different!
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One-Pot Pasta E Fagioli: Pasta & White Bean Soup
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 2 quarts 1x
- Category: Soup
- Method: Stove-top
- Cuisine: Italian
- Diet: Vegetarian
Description
This standout, Italian pasta e fagioli recipe is different than most. It’s made with fresh cherry tomatoes (instead of canned) to lighten the thick and hearty broth. Dried ditalini or fresh homemade pasta (scraps) cook directly in the pot; its natural starches thicken the soup. This soup thickens more on standing, so I recommend serving it right away. Or, have extra stock on hand to loosen up the texture when re-heating future meals. Recipe adapted from one of my favorite books: Cucina Povera by, Giulia Scarpaleggia.
Note: this recipe is made better using my simple homemade vegetable stock and my buttery, home-cooked beans from scratch. The layers of flavor are absolutely incredible!
Ingredients
- 1/4 cup olive oil
- 1 small onion, diced
- 1 small celery stalked, diced
- 2 garlic cloves, smashed
- 360 g (12 oz) cherry tomatoes, halved
- 500 g (2 cups) cooked white beans or 1x (15 oz) can of Great Northern or Cannellini beans, rinsed and drained
- 4 cups homemade veggie stock, divided, plus more as needed
- Fresh bay leaf
- 75 g ditalini pasta
- 1 tbsp. chopped fresh parsley
- Parmesan cheese & sourdough bread, to serve
Instructions
- In a large pot (Dutch oven or 5-quart braiser pot), warm the olive oil over medium heat. Add the onions and celery; sauté until soft, about 5-7 minutes.
- Add the smashed garlic cloves. Cook for 30 seconds.
- Add the halved cherry tomatoes. Continue to cook for about 10 minutes, or until the tomatoes collapse, soften and their release their juices.
- Add the cooked white beans (or canned beans & 1 fresh bay leaf) with 1 cup of vegetable stock. Bring to a gentle boil.
- Add the pasta with 2 cups of stock. Reduce the heat to low. Cook, stirring often (so the pasta doesn’t stick to the bottom of the pot because it will), until just shy of aldente, about 11 minutes. Add more stock as needed. When finished, the pasta should have a bite to it; it will continue to cook as the soup stands off the heat.
- Stir in the fresh parsley.
- Taste, and season with salt and pepper. If you want the soup more brothy, now is the time to add more stock. The soup will thicken more upon standing.
- Serve in wide shallow bowls with Parmesan cheese, sourdough bread, and a drizzle of extra virgin olive oil.
Comments
ashley says
I *love* stainless steel cookware. I would make eggs in the skillet and gnocchi in a sauce pan! I had to scale down before I moved and am waiting until I have some disposable income before replacing my cooking set. Cooking in cast iron is great but labor-intensive (especially with eggs!).
Kate says
I would make minestrone soup, first saute-ing the veggies, then cooking everything together. Fabuloso! Thanks!!
john russo says
I would cook all kinds of low fat dishes
Hannah says
I would make a yummy spring risotto! Thanks for the opportunity!
Danielle says
Breakfast food is my thing… I’d be making a lot of eggy goodness in them :)
Amanda Fallin says
Would love to make a nice pan of fried corn fritters! With collard greens , pinto beans and a side of sliced vinegar onions and cucumbers!
Amisha says
Your soup looks amazing Emilie! Hearty and comforting at the same time. I think my kids would enjoy it too cause the pasta is so cute! :)
I would love to make indian food in the new cookware! Love new kitchen stuff!:D
Jenny C says
I would finally be able to make one of those recipes you start on the stove top and finish in the oven.
Emma says
These would be amazing to win! I come from a line of amazing ‘not-interested in cooking’ lovely ladies but, after spending 2 years nannying in the UK – and having to cook for mini good critics every day – it really made me want to learn more and try new things. These pans would be a huge bonus, my first ‘proper set’ to discover new recipes and flovours!
Chloe says
I would make crepes, bean soup and a fun dessert :)
Nancy says
I cook for my 90+ year old parents so I would make all kinds of soups and Italian bean dishes that they love, like beans and escarole.
Thanks for the chance.
Jan R says
I’d be makin’ a big ol’ pot roast!
glenne says
I would start at the beginning of your book and work my way through to the end! Glenne
Amy Z. says
I would make a black bean soup with sausage! The cookware set looks amazing.
Cheryl Larimer says
I would make beef stroganoff. I love this easy dish and can modify it to be gluten free for guests. I always make a huge batch so we can have leftovers.
Elena says
I would make beef stew.
Sarah S says
What a wonderful giveaway! I think I would make some pan-seared scallops with lemon garlic butter.
Molly K says
I would make a tasty pot of homemade spaghetti sauce! The recipe came all the way from my fiancé’s grandma in Italy. We could definitely use a few extra pots and pans to complete their classic Italian meal.
Julia says
All the food, because your description of the pot and pan mish-mash was describing the current state of my kitchen exactly.
Patti Veneziano says
I would love to make Clever Carrots Spring Tortellini soup and many other recipes with this cookware. My own set is over 25 years old and has been lovingly used way past it’s time!!! New cookbook, new cookware!
Susan Nadolski says
I would pass my hot mess pots and pans on to the kids and use the wolf pans daily!
Laura says
This cookware is gorgeous! I would make ribollita.
Scott says
I would have to start with my basics and build up a set of stocks to keep on hand for those impromptu dinners. A 3 qt saucepan would be a perfect compliment for my kitchen. Thank you for the entry.
Stacey DT says
Well, to celebrate, I would first make a pot of simple forbidden rice since I am currently down my most versatile pot size!:( My cookware burned the last forbidden rice I made so badly (I promise I didn’t overcook it!) that I had to throw the pot away! I would be so grateful for this set!!
Miriam Walkingshaw says
Risotto. Crab cakes. Crepes. Eggs Benedict. So. Much. Food! :) :)
Hannah Ladesic says
These pots would be a fabulous way to start my cookware collection as a young budding “chef!” I would make so many things- my favorite veggie chili would definitely be something I’d make a lot!
Crossing my fingers!
Hannah
Katie LaPointe says
Seeing as if I have only one big pot right now….I would have so many recipes I would want to try!!! Roasted veggies maybe to start. Then there is a chicken margarita bake I would love to try! Good luck to everyone
Leilah Korbines says
I would make endless soups and stews and roasted veggies and stir fry and fajitas. So manu possibilities!
Mary Ann | The Beach House Kitchen says
This pasta e fagioli looks wonderful Emilie! It’s one of my husband Tom’s favorites! On my list! Thanks for sharing!
Charlene says
Oh my! I’d make chili, and beef stew, and all sorts of soups and braised veggies/meats!
Kristina says
Your soup recipe looks so delicious that I would make that first in my new pots if I won them!
Lynda says
I would LOVE some new cookware! I would make chicken marsala and so many other yummy dishes!
Carla Pealer says
It’s getting close to Copper River Salmon season, so I would poach a yummy salmon. Drooling already!
Jacqueline says
I would make a hearty chicken stew in the sauté pan and some no knead bread in the Dutch oven.
Jane says
I’m about to retire and I have a whole bunch of new recipes I’ve been saving that I want to try!
Audrey Parker says
These would be used for all my low carb cooking – I can see shrimp scampi, lemon chicken, jambalaya, sauteed vegetables and plenty of dishes that can be topped with cheese and browned in the oven!
rebecca says
I would make coq au vin! Or Thanksgiving dinner for goodness sake :) What a beautiful set to share with my family on a day of thanks.
Apurva says
I’m thinking of a stovetop to oven delicious, slow cooked, fragrant Chicken Biryani….
Heather O'Connor says
Dinner!!
Alisa Nelson says
New cookware would be a dream!! I would make soups, stew, curry, ETC. I love to cook!
Susan P. says
I would make a large batch of homemade spaghetti sauce since I use it to also make lots of other dishes.
sarah says
I would make pasta!
Denimo says
Kudos on getting your recipe posted to the Wolf Gourmet blog! And… what an extraordinary give-a-way! I think I’d make a fave… seared chicken with asparagus and pistachios and I would finally have a pan it would all fit in! :) THX
Jennie says
I would make everything!!! But to start, probably my mom’s bolognese recipe. To die for!
Angela says
I would make Italian food first… probably pasta! And soup.
Cameron says
Beautiful cookware! I would make lots of sauces with the different sized saucepans and many other dishes!
Michele Cupp says
My teenager loves chili/spaghetti (we’re in Ohio of course). I have a few other pasta dishes that I would love to cook in it, as well.
Jane says
I cook dinner almost every night, and love to make soups, so would likely use cookware to make a big batch of soup!
Mary says
I would use them daily! I need to replace my current cookware set which has not withstood the test of time. My favorite things to cook include soups and stews. I would treasure the new cookware!
Katie S. says
I would make my husband’s favorite dish- Chicken Fettuccine Alfredo. A new cooking set would certainly help make our go-to favorite meal even more delicious!