Pasta E. Fagioli

This pasta e fagioli starts from dried cranberry beans, not canned, and you can taste the difference. The beans get a quick soak, then simmer in a rich base of dry white wine, beef (or veal) stock, and chicken broth until tender. Half the beans get pureed and stirred back in, creating that thick, velvety broth that makes this Italian soup so satisfying without any cream or roux.

Cooking the tubetti pasta directly in the soup is intentional. The starch the pasta releases as it cooks thickens the broth further and creates a consistency somewhere between soup and stew. Stir often during this stage to keep the pasta from welding itself to the bottom of the pot.

A tablespoon of tomato paste adds just enough color and acidity to cut through the richness of the double stock base. It’s subtle, not saucy.

Pro Tips

• The quick soak method works well: boil the beans, cover, turn off the heat, and let stand for 1 hour. This cuts hours off traditional soaking.
• Use veal stock instead of beef stock if you can find it. The gelatin in veal stock gives the broth a richer, silkier body.
• Puree exactly half the beans for the right balance of creamy broth and whole bean texture.
• Finish each bowl with a drizzle of good olive oil and freshly grated Parmesan.

Variations

• Use cannellini or borlotti beans if cranberry beans aren’t available.
• Add a Parmesan rind to the pot while the beans simmer for extra savory depth.
• Stir in a handful of chopped kale or escarole during the last 10 minutes for a green, heartier version.