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Pasta e Fagioli (Pasta and Bean Soup)

Mario Batali
Servings: 8
30 to 60 min

A classic Italian dish!

  • Ingredients
  • step-by-step directions
Pasta e Fagioli (Pasta and Bean Soup)
  • 2 tablespoons pork fatback (cut into small cubes)
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped Italian parsley (plus more for garnish)
  • 1 medium Spanish onion (finely chopped)
  • 2 tablespoons tomato paste
  • 8 cups chicken stock
  • 3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
  • 2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
  • salt and freshly ground black pepper
  • Parmigiano (for garnish)
  • In a Dutch oven, heat the pork fat and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes. Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the chicken stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.
  • Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.
  • Divide the soup among six serving bowls. Drizzle with the remaining olive oil and garnish with more parsley and grated Parmigiano.
Similar categories: Italian Cuisine
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