Pasta e Fagioli

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Italian Ladies

Rated: 5 stars out of 5Rate itRead users' reviews (128)

RECIPE
COMMENTS & REVIEWS(128)

Cook Time:
30 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 30 min
Total:: 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

4 sprigs fresh thyme
1 large sprig fresh rosemary
1 bay leaf
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces pancetta, chopped
2 teaspoons minced garlic
5 3/4 cups low-sodium chicken broth
2 (14.5-ounce) cans red kidney beans, drained and rinsed
3/4 cup elbow macaroni
Freshly ground black pepper
Pinch red pepper flakes, optional
1/3 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil

Directions

Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Italian Sausage Soup Supper and Pasta Morph

Similar Recipes

Recipes Like This

All About…

Comments & Reviews

recipe Pasta e Fagioli
Philip Chicago, IL 02-25-2010
Flag

Tasty, Hardy and Adaptable Classic
Rated: 5 stars out of 5

This was a very tasty version of a classic Italian peasant dish that my Neapolitan grandmother would always make. I find the... fresh herbs particularly the rosemary really make this special. The rest of the dish is very forgiving. You can add more garlic, pasta and beans if you wish to make it tastier and hardier. As many have previously mentioned, you can add italian sausage (remove the casing and saute separately) and tomato paste 1/2 or 1 full small can (for more taste and color). We prefer white cannellini beans. You can use red kidney beans or mix the two. Oh yeah, don't puree the beans. This gives the soup a chalky texture. Mash some of the beans into a paste then add to the soup.Read more
recipe Pasta e Fagioli
Anne-Marie Morgantown, WV 02-09-2010
Flag

Finally!! The version I remember
Rated: 5 stars out of 5

I had this pasta "soup" in Naples years ago, and long sought the recipe to replicate it. I've been disappointed by the number... of recipes that call for a brothy, watery version. But Giada's version is the real deal! (In fact, I must admit to blending almost half the beans, to get the thick, heavenly pasta dish I so loved with hot bread for scouring the bowl. Thank you, Giada!Read more
recipe Pasta e Fagioli
Keri Manahawkin , NJ 02-05-2010
Flag

Yummy Dinner for a Big Storm!
Rated: 5 stars out of 5

With a huge blizzard heading our way I had to find a nice comfort food to feed my family. This was the perfect meal. I... followed the recipe and added a few ideas that I had read earlier. I used the tomato paste to give it color and used Cannellini Beans and Small Red Beans because that's how they make it at my favorite restaurant. I also used the Ditalini pasta instead of the elbows as suggested in earlier comments. I didn't have the cheese cloth so I threw in the spices and then took most out and left a few to add flavor. I did take out the bay leave. We loved it so much I immediately went to work on another batch! It was excellent. Had pecorino romano cheese and used that on the second batch. It was sooo good! We are ready for the Blizzard!Read more
recipe Pasta e Fagioli
Colleen Sparks, NV 01-27-2010
Flag

WINTER WARM UP
Rated: 5 stars out of 5

Delicious recipe
recipe Pasta e Fagioli
Christina Niskayuna, NY 01-19-2010
Flag

Comfort on a Cold Night
Rated: 5 stars out of 5

Have been making this version for about a year and my whole family loves it-- even the 2 yr. old! The fresh herbs really add... flavor that you just don't get from dried. I do like to add some diced or crushed tomoatoes for colorRead more
recipe Pasta e Fagioli
Lisa seattle, WA 01-18-2010
Flag

Warm & Wonderful. Hearty too!
Rated: 5 stars out of 5

I used chicken sausage instead of pancetta. For beans, I used a can of white beans and one of soy beans. The family loved the... soup and I would definitely make it again. So easy & fast too. You really could make this on any weeknight!Read more