Pasta e fagioli – bean and pasta soup

Pasta e fagioli
  • Main
  • easy
  • 4
  • 60 minutes, plus 24 hours for the beans to soak



Share recipe

hide story show story

Pasta e fagioli is consumed all over the Italian peninsula, with many regional variations. It belongs to the world of cucina povera, the food of the humble. The hearty and nutritious dish combines pasta and bean to create a substantial meal that is rich in nutrients and proteins.

In Naples, pasta e fagioli takes the form of a thick, stew-y, starchy soup made with white beans (such as cannellini, or tondini) and a mix of short or broken up pasta (pasta mista). The dish is delicious just off the stove, but some argue that it’s even better reheated the following day.

Place the beans and bay leaves in a large pot and cover with plenty of cold water, approximately 3 litres. Bring everything to the boil and cook the beans until just al dente, about 30–40 minutes. Discard the bay leaves, drain the beans but reserve about 2 litres of the bean cooking water
In the same pot, heat the olive oil over a medium heat. Add the pancetta and fry until the fat has rendered. Add the garlic, chilli and celery, cooking until the celery is tender. Add the cherry tomatoes and the beans, stirring to coat everything in the fat
Add the reserved cooking water, topping up with some fresh water if necessary, and bring everything to a rolling boil. Add the pasta
Cook until the pasta is tender and has absorbed most of the liquid. Season to taste. When ready, remove from the heat and allow to rest for 10 minutes
Serve with pecorino grated over the top
Share recipe