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
Mary W says
Having Wolfe pans would inspire me to tackle making Paella. I have never made it but would have great confidence with new cookware!
Caitlin says
I would love to make risotto
Lynn says
I would use my new pan to continue cooking my way through your new cookbook
Celesta says
Hello, I would use the new pot to start a ratatouille on my stove top and finish it in the oven, all in one pot. Thank you, celesta
Ashley says
What wouldn’t I make?! I would probably start with a spring minestrone! Thanks so much for the chance to win.
Amy says
I would make everything with this set!
Especially collards in the dutch oven, 10 min rice in the 11.5 skillet
Thanks
Kathryn says
Turkey chili. Yum
Laura | Tutti Dolci says
I’d have to start by making your pasta e fagioli… it’s just what I’m craving on this beautiful spring day!
Cheryl R says
I’d invite the neighbor’s and make lasagne soup. I’ve been married for 40 + years and still use my original cookware. I’ve added a couple of pieces over the years but a new set would be great.
Love your blog.
Candice says
I don’t have a good dutch oven or a sauté pan with lid, so the first thing I would make is a classic Chicken Cacciatore. So many other dishes I could make with this wonderful cookware set. Thanks for the giveaway!
Maggie says
Soup! Cauliflower soup and my bow tie pasta dish with mushrooms. I love cooking with stainless steel , I only have one small pot that’s stainless but I still love it after 21 years! (and it still looks great)
Denise Fischer says
I make home made soups from scratch each week so I would love to give these great pots and pans a try!
christina p says
I have a bunch of meals I need to prep for our freezer! This set would be perfect! Thank you for the giveaway!
Alicia J. says
Anything to help me with a low fat cooking lifestyle.
Meghan Lynch says
I would make your yummy Tuscan white bean soup!! So delicious!!
Beth says
I’d start with soup, then more soup, but I would quickly move into everything else — vegetables, pasta, rice, risotto, chicken, fish, and more more more.
Joyce says
I would make skillet lemon Rosemary chicken with this great cookware.
Jan Schifter says
I would like to make a big pot of Marinara sauce and have it simmer away for a few hours just to get that deep delicious tomato richness.
Cathy says
I cannot imagine anything that I wouldn’t make with these ! For starters I can imagine that it would sear chicken breast or steak like a dream and then straight into the oven to finish. Making my shopping list in anticipation!
marie says
I would make a delicious pot roast to celebrate my lovely new pots. I could decide to braise it on the stove top and/or finish it in the oven. Mmmm I can taste it now.
Sarah says
Old fashioned chicken noodle soup is always a winner!
Sara Cailler says
What WOULDN’T I make????? I’m feeling lucky!!! Keeping my fingers crossed :)
Victoria Ashmore says
Well, considering I would promptly dispose of all my current cheap pots and pans, I would make absolutely everything in my new set of Wolf Gourmet cookware. Especially love the wide range of sizes and that they are oven proof up to 500 F. Thanks for this chance Emilie!
Nancy Beatty says
I would make everything! I just love to cook and the cookware I currently have do not allow you to put in oven above 400 so up to 500 would be a dream! I have a Frittata recipe that I would try first that particularly needs the upper range of temperature.
Laurie Reyes says
I would make Carnitas, Rice, and Beans!! I have never owned an entire set of Cookware, this would be awesome!!!
Tammy says
I found a rental with a big 6 burner Dacor stove. I’m in heaven! What would make it perfect is a beautiful set of cookware to have my dream dinner parties :)
Barbara Madrid says
Beautiful cookware! Been wanting type I can put in the oven- would make frittatas, spicy orange chicken, arroz con pollo. Thanks!
Jen T says
I would use this pot set to make the meat sauce and the bechamel sauce to create spaghetti squash lasagna boats and half a dozen of the recipes in my new “The Clever Cookbook”!!!!
Danielle says
I’m sure my family would first request homemade sausage gravy but soon to be followed by broccoli cheese soup, mac & cheese, and maybe I’ll sneak in a frittata (can you tell I live in a house of cheese and sausage loving boys?)!
Michele Bussiere says
The very first recipe I would make is my most favorite in all the world – Chicken Piccata!
Molly says
Lots of soups!
Becky Hearsey says
I would teach my kids to make my famous Beef Bourguignon – yum!
Elaine Sloop says
I’d most likely be making chicken Marsala. Oh I can almost taste it and it’s about the only thing I like mushrooms in. I’d pair it with a nice Cabernet. And then asparagus has been calling my name so steamed asparagus with a nice hollandaise sauce. Mmmm
joel says
I’d love to make soupe au pistou in this lovely cookware.
Carole says
Yes, my 54 year old pots and pans look it and act their age, i.e. cracked handles etc. I love to cook and would cook everything in those pans. Love the stove to oven feature. I really like the idea of less heavy cookware, would really be helpful.
Daniele Salusky says
What a fabulous giveaway! I would be cooking all the time in these stainless new pots and pans…I would start with stews, then I would do some braising, maybe short ribs, some beef bourguignon, steaks that I would finish in the oven in the same frying pan, lots of soups, I would sear some fish…the choices would be endless…I have not had a brand new set of pots since I got married…37 years ago! Wow! Thank you Wolf Gourmet to offer this giveaway…and thank you, Emily for this and all your delicious recipes!
Cheryl burney says
I would make red wine braised beef short ribs with Yukon gold potatoes mashed with LOTS of butter and heavy cream, and rainbow Swiss chard sautéed with onion and bacon, then hit with a bit of white wine and a sprinkling of Parmesan cheese!!
Gwen says
I’d be estate and would find some great meals to serve to my family and friends. The very first day would be: Breakfast consisting of omelette with cream cheese, spinach and topped with chorizo, Lunch consisting of arugula salad topped with applewood smoked bacon, blue cheese crumbles and a tangy honey and vinaigrette dressing, Dinner woul consist of chicken and shrimp Alfredo with a homemade sauce flavored with fresh tomatoes and spinach. Finally a homemade caramel pie topped with whipped cream and drizzled with a mocha/rum sauce and glazed pecans.
Pip says
Win or lose – the weather forecast is cold this weekend so Vegetarian Chili is on our list for this weekend. ;)
Len says
Braised lamb shanks for a start; next, it-takes-a-day-t0-cook and an overnight to “cure” spaghetti sauce; then on to the eternal quest for tender, juicy pork chops; and last, dishes I’ve never even heard of . . . There’s no end to the adventure of cooking! Now, back the kitchen and a new recipe for Chicken Cacciatore that I’m about to begin.
Cindy says
A great navy bean soup with lots of veggies; hearty and nutritious.
Annette says
I love soup, so the first thing I’d make is Tuscan Vegetable Soup and next I’d make Spicy Poblano Bolognese.
Kristen Zanetti says
I would make the biggest batch of chicken noodle soup!
CB says
Wow! What a fantastic cookware set. We recently moved, and our new (to us) kitchen has a Wolf range. My current cookware is not up to the intensity of the Wolf, so I would appreciate the cookware to cook just about everything that I now have to watch like a hawk to prevent scorching. That Dutch oven is perfect for osso buco, and I would use that large skillet for preparing chicken or veal saltimbocca– uncrowded in the pan.
Susie Jungemann says
Thank you for the opportunity to win this beautiful set of Wolfe cooking pans! I am moving into a little house that has lots of cupboard space but no pots and pans! I love to cook, so I’ve been trying to ‘make do’ with whatever has been around. I believe it’s time to up grade, since some of my old stuff is rusted! Not good, I hear. I’ve been reading Marcella Hazens cookbooks and am in love with her tomato sauce. I’ll post photos!
Jan Vallar-Gillette says
Where do I begin? Having just had a discussion about weeding out old pots just yesterday……
This pasta fagioli soup would be a start and I am a BIG fan of a good egg frittata with lots of veggies!
Emily says
I would make a frittata. Do not currently have a fry pan I can use in the oven.
Janet B. says
I would make everything! Pasta, soup, chili…it would be used daily!
Pat says
I would make your pasta fagoli tecipe…
Alice Clough says
For breakfast I would make a kale, tomato goat cheese omelet, followed by my carrot ginger soup for lunch and then for dinner my lamb stew with a side of mashed potatoes!!!! Thank you for this fun giveaway!!!!
Alice