Recipe courtesy of David Rosengarten

Pasta e Fagioli (Beans and Pasta Soup)

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  • Level: Easy
  • Yield: 6 servings
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1 cup dried cannellini or Great Northern beans, soaked

2 tablespoons olive oil

1 onion, minced

1 celery stalk, minced

1 carrot, minced

1/2 pound smoked ham, diced

2 cloves garlic, minced

1 (28-ounce) can crushed tomatoes, including liquid

4 cups beef stock

1 tablespoon minced fresh thyme or 1 teaspoon, dried

1 bay leaf

Pepper to taste

Rind from a piece of Parmesan cheese

2/3 cup dried small pasta, such as shells or elbows

Minced fresh basil and freshly grated Parmesan for garnish, if desired


  1. Drain the beans and set aside. In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring, 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Add the Parmesan rind. Bring to a boil and simmer, covered, for 30 minutes. Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes. Garnish with basil and cheese.;