Pasta E Fagioli Soup

Recipe by Timothy H.
READY IN: 1hr 5mins




  • If you’re using dried beans, sort them to remove stones or damaged beans and loose skins, soak them overnight and change the water at least once.
  • Cook the beans in 2 liters (8 cups) of water, with the pancetta, garlic, rosemary and salt to taste until done—they should be quite soft.
  • Remove half the beans from the pot with a slotted spoon and puree them through a food mill and toss them all back into the pot. Simmer the soup until it takes on a creamed velvety texture, with the whole beans bubbling along.
  • Season to taste with salt and pepper, and cook the pasta in the soup until it is al dente.
  • Adjust the seasoning, let the soup rest covered for a few minutes, then ladle the ambrosia into individual bowls, and serve drizzled with a thread of raw olive oil, paired with a nice red wine like a Chianti Classico.