Name: Pasta e Fagioli
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 人分
Cuisine: Italian
Ingredients: 200 g cannellini or borlotti beans, cooked; 2 tbsp olive oil; 1 medium onion, finely chopped; 1 medium carrot, finely chopped; 1 celery stalk, finely chopped; 2 cloves garlic, minced; 400 g canned diced tomatoes; 1 liter vegetable or chicken stock; 150 g short pasta (like ditalini or elbow); Salt to taste; Freshly ground black pepper to taste; Grated Parmesan cheese for serving; Chopped flat-leaf parsley for garnish

Ingredients

200 g cannellini or borlotti beans, cooked

2 tbsp olive oil

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 celery stalk, finely chopped

2 cloves garlic, minced

400 g canned diced tomatoes

1 liter vegetable or chicken stock

150 g short pasta (like ditalini or elbow)

Salt to taste

Freshly ground black pepper to taste

Grated Parmesan cheese for serving

Chopped flat-leaf parsley for garnish

Steps

In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery (this is your soffritto) and cook, stirring occasionally, for about 5-7 minutes until softened.

Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to let it burn.

Stir in the diced tomatoes and cooked beans, and pour in the stock. Bring to a gentle simmer over medium heat.

After about 10 minutes of simmering, use an immersion blender to purée about half of the soup. This will give the soup a creamy texture while retaining some whole beans.

Add the short pasta directly to the pot and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.

Season with salt and black pepper to taste. Serve hot, drizzling with olive oil and garnishing with grated Parmesan and parsley.

Why this works

This Pasta e Fagioli recipe is not only a comforting favorite but also a practical lesson in Italian cooking techniques, focusing on soffritto and bean preparation. The soffritto, a base of finely chopped onions, carrots, and celery, is the aromatic foundation that builds flavor in this dish. As the beans simmer with tomatoes and stock, they impart their creaminess to the broth. By partially puréeing the soup, you create a richer texture, while the short pasta absorbs the flavors directly from the broth. If the pasta seems too soft, turn off the heat immediately to prevent overcooking. This dish balances the heartiness of beans with the comforting nature of pasta, making it a perfect one-pot meal for busy weeknights.