This is a classic Italian bean and pasta soup. If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, main course
Time 1h50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water). Remove onion and bay leaf, using tongs or a slotted spoon, as directed. Place a strainer over a bowl and drain beans. Measure broth and top up with enough water to make 6 cups.
- Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion. Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant. Stir in tomatoes, add sugar, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
- Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in beans and heat through. Taste and adjust salt.
- 10 to 15 minutes before serving, stir in pasta. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.
Nutrition Facts : @context http, Calories 92, UnsaturatedFat 2 grams, Carbohydrate 16 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 322 milligrams, Sugar 4 grams
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Hasibur Rohoman
[email protected]I love this pasta e fagioli recipe! It's so easy to make and it's always a hit with my family.
norol Islam
[email protected]This pasta e fagioli is a great comfort food. It's perfect for a cold winter night.
Makayla Davis
[email protected]I'm not a big fan of beans, but I really enjoyed this pasta e fagioli. The beans were cooked perfectly and the flavors were well-balanced.
Dedire Bekker
[email protected]This recipe is a great way to use up leftover beans. I always have a few cans of beans in my pantry, so it's nice to have a recipe that I can use them in.
Ari bykn
[email protected]I made this pasta e fagioli for a dinner party, and it was a huge success. Everyone loved it!
jibon Rahman
[email protected]This is my go-to pasta e fagioli recipe. It's always a crowd-pleaser, and it's so easy to make.
Zyad Khadragy
[email protected]The pasta e fagioli was delicious! I loved the combination of flavors and textures.
Laiba Chohadri
[email protected]This recipe was a bit too bland for my taste. I had to add extra salt and pepper to make it more flavorful.
jayeola olaoluwa
[email protected]I've made this pasta e fagioli recipe several times now, and it's always a winner. It's easy to make, and the results are always delicious. The beans are creamy and flavorful, and the pasta is cooked perfectly.
Oluwafemi Rotimi
[email protected]This pasta e fagioli was a hit with my family! The flavors were rich and comforting, and the pasta was cooked perfectly. I especially loved the addition of the pancetta, which gave the dish a nice smoky flavor.