Pasta e Fagioli Soup
A classic Italian pasta e fagioli recipe made with beans, pasta, and soffritto. Hearty, simple, and full of rich, slow-simmered flavor.
Ingredients
- ¼ cup extra virgin olive oil
- 2 tbsp onion, chopped
- 3 tbsp celery, chopped
- 3 tbsp carrot, chopped
- 3 pork ribs
- ⅔ cup canned tomatoes, cut up with their juice, or fresh tomatoes, chopped
- 3 cups canned cranberry or red kidney beans
- 5 cups broth
- ½ lb small, tubular macaroni
- 1 tbsp butter
- 2 tbsp freshly grated Parmesan cheese
- salt and pepper
Instructions
- Heat the olive oil in a soup pot and add the onions. Cook until they are a pale gold.
- Add the carrots and celery. Stir to coat.
- Add the pork and cook for 10 minutes, stirring occasionally.
- Add the tomatoes and their juices. Simmer gently for 20 minutes.
- Add the drained canned beans, stir together, and cook for 5 minutes.
- Add 3 cups of broth, cover, and bring to a gentle boil.
- Once boiling, scoop out about ⅓ cup beans and mash them with a fork. Add back into the soup and add salt and pepper. Stir thoroughly.
- Check the soup to make sure it is liquid enough to cook pasta. If it is not, add some of the remaining broth and bring to a boil.
- Cook the pasta according to the directions on the box.
- Once finished, check the soup for density and add in any additional broth to bring it to your desired consistency. Remove the ribs and stir in the butter and Parmesan cheese.
- Allow the soup to settle for 10 minutes. Add salt and pepper, if desired, before serving.
Notes
The recipe calls for 3 cups of broth, but the mashed beans and pasta soak up a lot of liquid, so having 2 cups extra is always a good idea. If you run out, you can always use water to reach the desired consistency.