Pasta E Fagiolle

Pasta e fagioli ("pasta and beans") is Italian comfort food that eats like a meal. This version builds the broth with pork chops, sautéed vegetables, and tomatoes, then loads it up with pinto beans and elbow macaroni.

The smartest move in this recipe is pureeing half the beans and stirring them back in. That turns the beef broth from a thin liquid into a thick, creamy base without adding cream or flour. The whole beans left behind give each spoonful something to bite into.

Pork chops cooked right in the pot add meaty richness that carries through the entire bowl. The Parmesan stirred in at the very end melts into the hot broth and adds a salty, nutty finish.

Chef Tips

• Cook the pinto beans ahead of time. Dried beans need to be precooked before they go into this recipe.
• Add the macaroni toward the end of cooking. Pasta added too early absorbs too much liquid and turns mushy.
• Stir in the Parmesan off the heat. It melts more evenly and won’t clump at lower temperatures.
• This soup thickens as it sits. Add a splash of broth when reheating to bring it back to the right consistency.

Variations

• Use cannellini or borlotti beans for a more traditional Italian version.
• Swap the pork chops for pancetta or Italian sausage for deeper flavor in less time.
• Add a Parmesan rind to the pot while simmering for extra umami depth.