Pasta E Fragioli

Pasta e fagioli (literally ‘pasta and beans') is the Italian grandmother’s dinner, the dish that stretches a handful of pantry staples into a meal that feeds a family. This version uses canned white kidney beans (cannellini work the same) and a can of tomatoes as the base, so it comes together in under an hour from pantry to table.

The sneaky move is the slivered sun-dried tomatoes. They add a concentrated, almost umami-savory depth that regular canned tomatoes alone can’t reach. Two teaspoons of dried basil and oregano bring the Italian herb signature.

The pasta cooks directly in the soup, not separately, which is traditional. The starch releasing into the broth is what turns this from soup into something thicker, more like a ragu. It’s genuinely meant to be eaten with a fork, not a spoon.

A shower of grated Parmesan over each bowl finishes the dish. A drizzle of good olive oil and a crack of pepper at the table if you want to push it further.

Chef Tips

• Use small pasta shapes: ditalini, elbow macaroni, or small shells are traditional.
• Don’t skip rinsing the canned beans; their liquid muddies the broth.
• Eat the same day; pasta absorbs broth overnight and turns the soup into a stew.
• Break up whole canned tomatoes with the back of a spoon for a more rustic texture.

Variations

• Add crumbled Italian sausage or chopped pancetta with the onion for a meatier version.
• Swap chickpeas for kidney beans, or use a mix for more bean variety.
• Stir in a handful of fresh spinach or kale in the last 5 minutes.