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
Teri says
Oh the possibilities! We love Italian so we’d start with pasta!
Natalie says
I would make pasta ceci!
Christen says
I have been a true Wolfe fan for 15 years. When I redesigned my new gourmet kitchen my heart was set on Wolfe. At the time Wolfe wasn’t quite yet in our area. With all the time I spend in the kitchen my dream came true. Wolfe 6 top burner with griddle, warming drawer, double ovens I was over the moon!
Now with the Wolfe cookware it would just add to my beautiful space putting to use yet another great product!!! I just love Wolfe – the red knobs have also been truly a favorite!
PS I just showed friends from CT my kitchen. They used Wolfe products as well!!!
lovecooking#Wolfe
Cyn says
What a joy to cook with such beautiful cookware! I’d make ALl THE THINGS!!
Maryn Faski says
I would make EVERYTHING with this set! I am in dire need of a new set of cookware, but money is tight these days for things that aren’t necessities. I think new cookware might help me to get of my cooking rut and inspire me to branch out in new directions!
Gale says
I would finally be able to make some skillet cornbread ! Thanks for the opportunity to win a set!
Lisa says
Soup because it was 27 degrees and snowing this morning and it’s supposed to be spring. Sigh.
MaryEllen says
I’d make veggie chili first!!! :D
meryl waters says
Big pots chicken broth, skillets sauteed chicken and medium sauce pans rice and other grains – the possibilities are endless!
Laura says
I would make a variety dishes incorporating vegetables from my organic garden such as slow simmered yellow squash and kale, mushroom and white bean stir fry.
Ann says
Oh, definitely soups — we love soups, especially soups with pasta — best of both worlds!
Brenda says
Thank you so much for this chance! First, I would make my favorite clam linguini. :)
Kel says
I would try frying some bacon and making some eggs to go with it. thanks!
Jessica says
I have started looking at one-skillet recipes and my current cookware isn’t oven safe so I always transfer it into another pan. Some quality cookware would be amazing!
Debbie carr says
Hopefully your cookbook would come with the set so I could try your recipes.
Marsha A. says
I have wanted pans that go from the stove top to the oven for so long! Thanks for a chance to win. I would make an asparagus, mushroom and cheese fritata.
Tyneisha says
Oh my goodness where do I begin..what wouldn’t I make?? I’ve been dreaming of owning a gorgeous stainless steel set like this for a VERY long time. I can see it now….the most hearty stews, the most perfectly cooked pasta, the most tender meats…a set like this would transform the way I cook! Thank you SO much for the opportunity!
Oh and yes, you guessed correctly- my current “set”, if it can be called that, is a mix-matched mess!
Frances says
I would first make a good veggie packed stir fry for my housemates and me! And then I’d expand beyond what I normally make and try tons of new recipes :)
Erin Ellis says
Oh my goodness! This is a dream come true set for me. First I would make a big Italian meal for the whole family. Followed by a hearty German feast! Thank you for the wonderful giveaway.
Erin
ErinLoves2Run at gmail dot com
David says
I am a big fan of home fries, so I would use it to make those. I would start by making some bacon and then using that grease to cook the potatoes. Then I would add the chopped bacon and a litany of spices.
Madeleine says
ACV braised chicken thighs with carrots!
Nancy says
Dinner for my family!
Jill G says
My all time favorite recipe is a Chicken Scarpariello! Im sure that beautiful cookware would help a great deal!! I would also obviously cook up a storm with all your amazing recipes!!
Autumn says
I would make this pasta e fagioli first off!!!!! Looks amazing! I’ve never made it before yet it’s one of my fav Italian soups! Then otherwise I’d made #allthethings with this set :) YUM
Sheri Zalis says
I would absolutely love the new cookware set! Mine is old and not user friendly LOL….I love cooking & your recipes make me want to be in the kitchen everyday!!!
Cathy says
If I was given the opportunity to enjoy Wolf gourmet cookware I would continue to explore and experiment with new recipes. There is nothing more rewarding then preparing a new dish that pleases the guests at your table. I am one who believes in testing out new recipes on company and my motto remains ” If it doesn’t turn out we can always order a pizza”. The ingredients and the equipment are the most important parts to achieving success in the kitchen.
Madeleine says
Last week, I visited a relatively new restaurant in DC – The Dabney – and our meal was deliciously simple but the flavors were just phenomenal. It really inspired me to start thinking about where my food comes from and how I can start cooking more in my home. These gorgeous pots and pans would definitely aid in that effort! It would be great to actually have good quality materials in the kitchen!
Camille Ponchaut says
Hi, thanks for this great giveaway! The question is what couldn’t I do with all this amazing cookware, it’s just a world of possibility to enjoy with family and friends :)
HS kraftmaking says
I would make chicken stroganoff first.
Liz says
I would make either soup or spaghetti in my new cookware.
Cerise says
Beautiful! I would make some butternut squash Mac and cheese ! Thanks for chance to win this giveaway. It would totally make my life easier.
Pamela Rainville says
I would make French onion soup. It is my nemesis! I keep trying to make one I like and haven’t been happy yet. At least this way I’m guaranteed to love the cookware!
Deborah says
What an amazing giveaway! I would make rosemary brined buttermilk fried chicken.
Deborah
Jessica says
I would make so much with this set! All of our everyday meals :)
Abby says
Anything and everything – including one last wintery soup before spring truly kicks in!
Lisa says
I would use them for everything -soups, stews, veggies, etc.! It would be so fun to cook with such beautiful equipment!
kristin meyding says
My twin college age sons will be moving from dorms to a house with roommates for the Fall semester. I plan to spend this summer teaching them to make some simple and healthy meals. It would be amazing to use this new cookware for this (and to be able to pass on my old cookware to them!!)
Sheri says
I have wanted a set of pans that are oven proof for a very long time. The one skillet stove-top to oven meals “Ah Finally”
Thanks for the consideration:)
Amy says
First, would be my weekly soup. Then, it would be on to all kinds of new inspiration.
Ali says
I would make taco soup, chili, and potatoes au gratin in the cookware. Thanks so much :)
Lis says
Oh these look beautiful – as does this soup! I would be excited to caramelize onions in those bad boys. I haven’t had a great stainless pan for a while and that’s definitely one thing I miss, non-stick just doesn’t get the same effect. That and getting beautiful crispy skin on chicken thighs, mmm.
Andrea says
I would make hearty ham bone soup from my leftover apple cider ham. So delicious!
Sherron Pampalone says
I would make amatriciana and sautéed spinach for the first go round!
LaTanya says
I would make okra soup!
Carol Rechtien says
I would make a delicious beef stew with burgundy wine!
Sharon says
Gosh, they would be perfect for ALL of my cooking! I’d start with a seafood gumbo and some potato salad.
tara Pittman says
I would make dinner in this. A pasta dish.
Mary says
What wouldn’t I make in those gorgeous pans. Soups, omelets, frittatas, sauces. Yum.
grace says
what WOULDN’T i make?!! first i’d probably do something with chicken, as that seems to be my go-to ingredient. :)
ali says
gorgeous cookware. would go great with my new kitchen. i’d love to give your soup a try… sounds yummy!