Favourite Pasta E Fagioli

Pasta e fagioli is Italian cucina povera at its finest, a soup-stew hybrid born from leftovers and pantry staples. This version leans on creamy navy beans simmered with onion, celery, carrot, and garlic until the broth turns silky from the released bean starch.

The rosemary in a little sack is the chef’s-grandma move. Tying or bagging the rosemary lets it perfume the pot without leaving needles in every spoonful. Pull it out before serving and you get all the piney aroma with none of the splinters.

Ditalini, the small tube pasta, is the right shape because it cooks fast and slips into a spoon alongside a bean. Cooking the pasta in the soup rather than separately is what makes it pasta e fagioli rather than soup with pasta on the side. The starch from the pasta thickens the broth.

A splash of olive oil drizzled on top at serving, plus a heavy hand with grated parmesan or pecorino, is what finishes the bowl in true Italian style.

Chef Tips

• Soak the dried navy beans overnight. They cook in half the time and break down more evenly into the broth.
• Cook the ditalini just to al dente. The pasta keeps absorbing liquid as the soup sits and turns mushy if pushed past tender.
• Save a cup of pasta cooking water before draining to thin reheated leftovers. The soup thickens dramatically in the fridge.
• Crush a small handful of beans against the side of the pot before adding pasta. The mashed beans melt into the broth for body.

Variations

• Stir in a Parmesan rind during simmering for deeper umami.
• Add diced pancetta at the start for a meatier version.
• Substitute cannellini or borlotti beans for a more traditional Northern Italian style.