Today I want to share with you the recipe of my favourite soup ever: pasta with beans, or pasta e fagioli as we say in Italian. Whenever I make it, I go back in time. When I was a child, my mom would make it often during the cold winters in Milano and it is one of my all time favourite comfort foods. It is very easy to make and it so hearty and delicious. You can also make it without pasta, or blend all the beans (or a part of them) and eat it with some toasted bread with garlic (the simplest bruschetta). I hope it brings you the same feeling of warmth that it brought me in those cold winter days!
Ingredients (for 4 persons):
400 gms – 14 oz. dry borlotti beans
2 tbsp extra virgin olive oil (plus a drizzle more at the end)
4 or 5 cherry tomatoes or 1 tbsp diced tomatoes
1 clove garlic
1 tbsp rosemary
2 bay leaves
3 or 4 sage leaves
Salt
Pepper
Beef bones (optional) or stock (any kind) enough to cook beans and pasta (may add as you go)
200 gms – 7 oz. small/short pasta (I like ditalini lisci)
Soak the beans in water overnight.
The next day, put the beans, extra virgin olive oil, tomatoes, garlic, rosemary, bay leaves, sage leaves, salt & pepper, beef bones and water (or stock) in a pressure cooker.
Put the lid back on and cook until the beans are soft. NOTE: You can also make this soup in a normal pot, it will just take longer to cook.
Remove the bones. If you like, you can cut all the meat from them and add it to the soup.
Cook the pasta in the bean soup. When the pasta is cooked season to taste, drizzle it with some extra virgin olive oil and serve warm.
My roommate in college was Italian (well, Italian American) and she made this soup for us all the time! Thanks for sharing and bringing back lovely memories! 😀
Fantastic soup, Manu. We’re expecting a very cold winter so I’m going to keep this recipe handy. I’ll definitely be needing it.
It’s starting to get very cold here in Canada and this soup would be perfect! Looks great!
Un classico!
This soup looks somewhat like what we Chinese like to drink except that it’s w/o pasta. It’s interesting to see something similar by another culture.
Manu, since u’re also a Kitty fan like me, u may also like this Angry Birds Asian Challenge Press Conference At Singapore Changi Airport 🙂
I love pasta e fagioli.. and a friend on fine will teach me to make pasta, fagioli e cozze… I wanna try! 🙂
Well that just looks so hearty and wholesome – and it’s a great dinner option, thanks!
YUMS!! I love soups with beans, any beans! 😀
I bought a bag of borlotti beans and really didn’t had a clue what to make with them…but I do now! This bean soup sounds great for colder days. Will have to make it soon. Thank you for sharing the recipe.
This looks like it packs a whole punch of flavor – lovely to see such a thick soup! 🙂 I’m sure it’s both hearty and delicious!
What a gorgeous, meaty soup, Manu! It looks delicious~
Wonderful soup! The beans for all the protein to keep you going and the pasta to keep you full. Just what we need with the cooler weather coming. Well done Manuela!
Oh i have never seen this before, this looks hearty and perfect for winter. YUM!
I love cooking up dried beans with a meat bone! It’s hard to beat the flavor and for some reason, I like them cooked in a pressure cooker rather than in a long cook on the stovetop. I’ve never added pasta so this is new to me. What a great pot of pasta and beans!
Pure comfort in a bowl…..
What a gorgeous soup, perfect for this time of the year….
Manu, I wished i lived near you, God I would have been at your door step everday…. LOL
This looks so sustaining and delicious! And I think Marco Pierre White said that this was one of his favourite dishes!
Such a delicious, comforting winter dish.
The meat looks so soft and delicious. I’ve never heard of this bean soup but looks very comforting in this cold weather…
Oh my gosh Manu, this soup looks fabulous. Very hearty and perfect for this cold weather time of year! I would love some crusty bread to go with it. Bookmarking for later 🙂
Ho sempre preparato la pasta e fagioli vegetariana perché la conoscevo con le cotenne di maiale e non mi ha mai fatto impazzire… con la carne di manzo però è un’altra storia! Devo provarla!