Pasta e Fagioli

Name: Pasta e Fagioli
Total time: 14 h
Yield: 4 servings
Ingredients: 300 g Dried borlotti bean; 1,000 ml Water; 1 piece White onion; 1 piece Carrots; 2 piece Celery; 3 clove Garlic; 40 ml Extra-virgin olive oil; 200 g Plum tomatoes; 2 sprig Fresh rosemary; 1 piece Parmigiano reggiano rind; 1,000 ml Water; 1.5 tsp Fine salt; 1 tsp Ground black pepper; 200 g Ditalini pasta; 10 g Flat-leaf parsley; 20 ml Extra-virgin olive oil

14 hr · 21 min active · makes ~3.15 l · Medium

Hearty Italian pasta and borlotti bean soup with garlic, rosemary, celery and carrots. Serves 4.

See more →

Pasta e Fagioli

Hearty Italian pasta and borlotti bean soup with garlic, rosemary, celery and carrots. Serves 4.

See more →

TOTAL TIME

14 hr

ACTIVE TIME

21 min

QUANTITY

~3.15 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/14

Tools0/14

Ingredients

0/14 gathered · 4 servings

300g

2,000ml

1piece

2piece

3clove

60ml

200g

2sprig

1piece

1.5tsp

1tsp

200g

10g

#	Quantity	Notes	State
1	300g	—	—
2	2,000ml	—	—
3	1piece	—	—
4	1piece	—	—
5	2piece	—	—
6	3clove	—	—
7	60ml	—	—
8	200g	—	—
9	2sprig	—	—
10	1piece	—	—
11	1.5tsp	—	—
12	1tsp	—	—
13	200g	—	—
14	10g	—	—

Tools

16 items

Serveware

1 item

Procedure

36 steps

1 of 36

Tip the dried borlotti beans into the large bowl.

Dried borlotti bean · 300 g

⏱ 10s

ResultDried borlotti bean

2 of 36

Cover the beans generously with cold water so they are submerged by at least 5 cm.

Water · 1,000 ml

⏱ 15s

ResultDried borlotti bean and water

3 of 36

Leave the beans to soak at room temperature for at least 12 hours or overnight.

⏱ 12 hr

ResultSoaked borlotti beans

4 of 36

Drain the soaked beans through the colander and discard the soaking water.

Soaked borlotti beans · step 3

⏱ 15s

ResultSoaked borlotti beansused in step 24

5 of 36

Halve the onion and peel away the papery skin.

White onion · 1 piece

⏱ 30s

ResultPeeled onion

6 of 36

Finely chop the peeled onion into small, even pieces.

Peeled onion · step 5

⏱ 45s

ResultFinely chopped white onion

7 of 36

Scrape the chopped onion into the large heavy-based saucepan.

Finely chopped white onion · step 6

⏱ 10s

ResultFinely chopped white onion

8 of 36

Run the peeler along the carrot to remove the skin.

Carrots · 1 piece

⏱ 30s

ResultPeeled carrots

9 of 36

Finely chop the peeled carrot into small, even dice.

Peeled carrots · step 8

⏱ 40s

ResultFinely chopped carrot

10 of 36

Add the chopped carrot to the saucepan.

Finely chopped carrot · step 9

⏱ 10s

ResultFinely chopped white onion and finely chopped carrot

11 of 36

Trim the base and any tough leaves from the celery stalks.

Celery · 2 piece

⏱ 20s

ResultTrimmed celery

12 of 36

Finely chop the trimmed celery into small pieces.

Trimmed celery · step 11

⏱ 40s

ResultFinely chopped celery

13 of 36

Add the chopped celery to the saucepan.

Finely chopped celery · step 12

⏱ 10s

ResultFinely chopped celery and finely chopped white onion and finely chopped carrot

14 of 36

Crush each garlic clove flat with the side of the knife to loosen the skin, then peel it away.

Garlic · 3 clove

⏱ 30s

ResultPeeled garlic cloves

15 of 36

Finely chop the peeled garlic cloves.

Peeled garlic cloves · step 14

⏱ 30s

ResultFinely chopped garlic

16 of 36

Add the chopped garlic to the saucepan.

Finely chopped garlic · step 15

⏱ 10s

ResultFinely chopped carrot mixture

17 of 36

Pour 40 ml of the olive oil over the vegetables in the saucepan.

Extra-virgin olive oil · 40 ml

⏱ 8s

ResultFinely chopped carrot mixture

18 of 36

Set the pan over a medium-low heat and cook the vegetables, stirring occasionally, until they are completely soft and golden at the edges but not browned.

⏱ 8 min

ResultSoftened soffritto

19 of 36

Roughly chop the plum tomatoes into coarse chunks.

Plum tomatoes · 200 g

⏱ 45s

ResultRoughly chopped plum tomatoes

20 of 36

Tip the chopped tomatoes into the saucepan with the soffritto.

Roughly chopped plum tomatoes · step 19

⏱ 10s

ResultRoughly chopped plum tomatoes and softened soffritto

21 of 36

Tuck the rosemary sprigs into the pan.

Fresh rosemary · 2 sprig

⏱ 8s

ResultRoughly chopped plum tomatoes and softened soffritto and fresh rosemary

22 of 36

Drop the Parmigiano Reggiano rind into the pan.

Parmigiano reggiano rind · 1 piece

⏱ 8s

ResultRoughly chopped plum tomato mixture

23 of 36

Stir everything together and cook over a medium heat until the tomatoes have broken down and melded into the soffritto.

⏱ 2 min

ResultCollapsed tomato soffritto

24 of 36

Tip the drained soaked beans into the saucepan.

Soaked borlotti beans · step 4

⏱ 15s

ResultSoaked borlotti beans and collapsed tomato soffritto

25 of 36

Pour in the water so the beans are well covered.

Water · 1,000 ml

⏱ 10s

ResultSoaked borlotti beans and collapsed tomato soffritto and water

26 of 36

Bring the pot to a vigorous boil, skimming off any foam that rises to the surface.

⏱ 10 min

ResultBoiling beans and broth

27 of 36

Reduce the heat to a gentle simmer and cook, partially covered, until the beans are completely tender and creamy all the way through — about 1 hour 30 minutes, adding a splash of hot water if the broth reduces too much.

⏱ 1 hr 30 min

ResultTender beans and broth

28 of 36

Use tongs to fish out and discard the rosemary sprigs and the Parmigiano rind from the saucepan.

⏱ 20s

ResultClean bean broth

29 of 36

Ladle roughly a third of the beans into the medium bowl, setting them aside.

Clean bean broth · step 28

⏱ 30s

ResultRemaining beans and brothused in step 31

30 of 36

Use the immersion blender directly in the saucepan to blitz the remaining contents into a thick, creamy soup.

Remaining beans and broth · step 29

⏱ 1 min

ResultCreamy bean broth

31 of 36

Stir the reserved whole beans back into the pureed broth.

Whole beans · step 29

⏱ 10s

ResultWhole beans and creamy bean broth

32 of 36

Season the soup with the salt and stir to combine.

Fine salt · 1.5 tsp

⏱ 10s

ResultWhole beans and creamy bean broth and fine salt

33 of 36

Add the ground black pepper and stir through.

Ground black pepper · 1 tsp

⏱ 10s

ResultWhole bean and creamy bean broth mixture

34 of 36

Pour the ditalini directly into the soup.

Ditalini pasta · 200 g

⏱ 10s

ResultWhole bean and ditalini pasta mixture

35 of 36

Cook at a steady simmer, stirring frequently so the pasta does not catch on the bottom, until the ditalini are just tender and the soup has thickened to a porridge-like consistency.

⏱ 9 min

ResultPasta e fagioli baseused in step 37

36 of 36

Gather the parsley leaves and roughly chop them.

Flat-leaf parsley · 10 g

⏱ 30s

ResultRoughly chopped parsleyused in step 38

Total Time14 hr

#	Product	Action
1	300 g	Tip the dried borlotti beans into the large bowl.⏱ 10sResultDried borlotti bean
2	1,000 ml	Cover the beans generously with cold water so they are submerged by at least 5 cm.⏱ 15sResultDried borlotti bean and water
3	—	Leave the beans to soak at room temperature for at least 12 hours or overnight.⏱ 12 hrResultSoaked borlotti beans
4	Soaked borlotti beansstep 3	Drain the soaked beans through the colander and discard the soaking water.⏱ 15sResultSoaked borlotti beansused in step 24
5	1 piece	Halve the onion and peel away the papery skin.⏱ 30sResultPeeled onion
6	Peeled onionstep 5	Finely chop the peeled onion into small, even pieces.⏱ 45sResultFinely chopped white onion
7	Finely chopped white onionstep 6	Scrape the chopped onion into the large heavy-based saucepan.⏱ 10sResultFinely chopped white onion
8	1 piece	Run the peeler along the carrot to remove the skin.⏱ 30sResultPeeled carrots
9	Peeled carrotsstep 8	Finely chop the peeled carrot into small, even dice.⏱ 40sResultFinely chopped carrot
10	Finely chopped carrotstep 9	Add the chopped carrot to the saucepan.⏱ 10sResultFinely chopped white onion and finely chopped carrot
11	2 piece	Trim the base and any tough leaves from the celery stalks.⏱ 20sResultTrimmed celery
12	Trimmed celerystep 11	Finely chop the trimmed celery into small pieces.⏱ 40sResultFinely chopped celery
13	Finely chopped celerystep 12	Add the chopped celery to the saucepan.⏱ 10sResultFinely chopped celery and finely chopped white onion and finely chopped carrot
14	3 clove	Crush each garlic clove flat with the side of the knife to loosen the skin, then peel it away.⏱ 30sResultPeeled garlic cloves
15	Peeled garlic clovesstep 14	Finely chop the peeled garlic cloves.⏱ 30sResultFinely chopped garlic
16	Finely chopped garlicstep 15	Add the chopped garlic to the saucepan.⏱ 10sResultFinely chopped carrot mixture
17	40 ml	Pour 40 ml of the olive oil over the vegetables in the saucepan.⏱ 8sResultFinely chopped carrot mixture
18	—	Set the pan over a medium-low heat and cook the vegetables, stirring occasionally, until they are completely soft and golden at the edges but not browned.⏱ 8 minResultSoftened soffritto
19	200 g	Roughly chop the plum tomatoes into coarse chunks.⏱ 45sResultRoughly chopped plum tomatoes
20	Roughly chopped plum tomatoesstep 19	Tip the chopped tomatoes into the saucepan with the soffritto.⏱ 10sResultRoughly chopped plum tomatoes and softened soffritto
21	2 sprig	Tuck the rosemary sprigs into the pan.⏱ 8sResultRoughly chopped plum tomatoes and softened soffritto and fresh rosemary
22	1 piece	Drop the Parmigiano Reggiano rind into the pan.⏱ 8sResultRoughly chopped plum tomato mixture
23	—	Stir everything together and cook over a medium heat until the tomatoes have broken down and melded into the soffritto.⏱ 2 minResultCollapsed tomato soffritto
24	Soaked borlotti beansstep 4	Tip the drained soaked beans into the saucepan.⏱ 15sResultSoaked borlotti beans and collapsed tomato soffritto
25	1,000 ml	Pour in the water so the beans are well covered.⏱ 10sResultSoaked borlotti beans and collapsed tomato soffritto and water
26	—	Bring the pot to a vigorous boil, skimming off any foam that rises to the surface.⏱ 10 minResultBoiling beans and broth
27	—	Reduce the heat to a gentle simmer and cook, partially covered, until the beans are completely tender and creamy all the way through — about 1 hour 30 minutes, adding a splash of hot water if the broth reduces too much.⏱ 1 hr 30 minResultTender beans and broth
28	—	Use tongs to fish out and discard the rosemary sprigs and the Parmigiano rind from the saucepan.⏱ 20sResultClean bean broth
29	Clean bean brothstep 28	Ladle roughly a third of the beans into the medium bowl, setting them aside.⏱ 30sResultRemaining beans and brothused in step 31
30	Remaining beans and brothstep 29	Use the immersion blender directly in the saucepan to blitz the remaining contents into a thick, creamy soup.⏱ 1 minResultCreamy bean broth
31	Whole beansstep 29	Stir the reserved whole beans back into the pureed broth.⏱ 10sResultWhole beans and creamy bean broth
32	1.5 tsp	Season the soup with the salt and stir to combine.⏱ 10sResultWhole beans and creamy bean broth and fine salt
33	1 tsp	Add the ground black pepper and stir through.⏱ 10sResultWhole bean and creamy bean broth mixture
34	200 g	Pour the ditalini directly into the soup.⏱ 10sResultWhole bean and ditalini pasta mixture
35	—	Cook at a steady simmer, stirring frequently so the pasta does not catch on the bottom, until the ditalini are just tender and the soup has thickened to a porridge-like consistency.⏱ 9 minResultPasta e fagioli baseused in step 37
36	10 g	Gather the parsley leaves and roughly chop them.⏱ 30sResultRoughly chopped parsleyused in step 38
Total Time		14 hr

Serving

Ladle the soup into warmed bowls.
Scatter the chopped parsley over each bowl.
Finish each bowl with a drizzle of the remaining 20 ml of olive oil and serve at once.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	639kcal
	28g
	18g
	4g
	91g
	6g
	16g
	1,052mg

Ingredients0/14

Tools0/14

Recipe

Pasta e Fagioli

Hearty Italian pasta and borlotti bean soup with garlic, rosemary, celery and carrots. Serves 4.

What you’ll doYou will soak dried borlotti beans overnight, then build a soffritto of onion, carrot, celery and garlic. Add tomatoes, beans and water, simmer until the beans are tender, then partially blend the soup to thicken it. Stir in ditalini pasta and cook until it reaches a porridge-like consistency, watching the bottom so nothing catches.

Serves4

Total14 hr

LevelMedium

Ingredients

Dried borlotti bean300 g
Water2,000 ml
White onion1 piece
Carrots1 piece
Celery2 piece
Garlic3 clove
Extra-virgin olive oil60 ml
Plum tomatoes200 g
Fresh rosemary2 sprig
Parmigiano reggiano rind1 piece
Fine salt1.5 tsp
Ground black pepper1 tsp
Ditalini pasta200 g
Flat-leaf parsley10 g

Tools

SpoonTongsWork surfaceLarge heavy based saucepanChef's knifeMedium bowlLarge bowlImmersion blenderWooden spoonColanderBowlPeelerLadleChopping boardPan lidSoup bowl

Method

Tip the dried borlotti beans into the large bowl.

10sLarge bowlDried borlotti bean · 300 g

Cover the beans generously with cold water so they are submerged by at least 5 cm.

15sLarge bowlWater · 1,000 ml

Leave the beans to soak at room temperature for at least 12 hours or overnight.

12 hrLarge bowl

Drain the soaked beans through the colander and discard the soaking water.

Result · Soaked borlotti beans · used in step 24

15sColanderSoaked borlotti beans · step 3

Halve the onion and peel away the papery skin.

30sChopping board, Chefs knifeWhite onion · 1 piece

Finely chop the peeled onion into small, even pieces.

45sChopping board, Chefs knifePeeled onion · step 5

Scrape the chopped onion into the large heavy-based saucepan.

10sLarge heavy based saucepanFinely chopped white onion · step 6

Run the peeler along the carrot to remove the skin.

30sChopping board, PeelerCarrots · 1 piece

Finely chop the peeled carrot into small, even dice.

40sChopping board, Chefs knifePeeled carrots · step 8

Add the chopped carrot to the saucepan.

10sLarge heavy based saucepanFinely chopped carrot · step 9

Trim the base and any tough leaves from the celery stalks.

20sChopping board, Chefs knifeCelery · 2 piece

Finely chop the trimmed celery into small pieces.

40sChopping board, Chefs knifeTrimmed celery · step 11

Add the chopped celery to the saucepan.

10sLarge heavy based saucepanFinely chopped celery · step 12

Crush each garlic clove flat with the side of the knife to loosen the skin, then peel it away.

30sChopping board, Chefs knifeGarlic · 3 clove

Finely chop the peeled garlic cloves.

30sChopping board, Chefs knifePeeled garlic cloves · step 14

Add the chopped garlic to the saucepan.

10sLarge heavy based saucepanFinely chopped garlic · step 15

Pour 40 ml of the olive oil over the vegetables in the saucepan.

8sLarge heavy based saucepanExtra-virgin olive oil · 40 ml

Set the pan over a medium-low heat and cook the vegetables, stirring occasionally, until they are completely soft and golden at the edges but not browned.

8 minLarge heavy based saucepan, Wooden spoon

Roughly chop the plum tomatoes into coarse chunks.

45sChopping board, Work surface, Chefs knifePlum tomatoes · 200 g

Tip the chopped tomatoes into the saucepan with the soffritto.

10sLarge heavy based saucepanRoughly chopped plum tomatoes · step 19

Tuck the rosemary sprigs into the pan.

8sLarge heavy based saucepanFresh rosemary · 2 sprig

Drop the Parmigiano Reggiano rind into the pan.

8sLarge heavy based saucepanParmigiano reggiano rind · 1 piece

Stir everything together and cook over a medium heat until the tomatoes have broken down and melded into the soffritto.

2 minLarge heavy based saucepan, Wooden spoon

Tip the drained soaked beans into the saucepan.

15sLarge heavy based saucepanSoaked borlotti beans · step 4

Pour in the water so the beans are well covered.

10sLarge heavy based saucepanWater · 1,000 ml

Bring the pot to a vigorous boil, skimming off any foam that rises to the surface.

10 minLarge heavy based saucepan

1 hr 30 minLarge heavy based saucepan, Pan lid

Use tongs to fish out and discard the rosemary sprigs and the Parmigiano rind from the saucepan.

20sLarge heavy based saucepan, Tongs

Ladle roughly a third of the beans into the medium bowl, setting them aside.

Result · Remaining beans and broth · used in step 31

30sMedium bowl, LadleClean bean broth · step 28

Use the immersion blender directly in the saucepan to blitz the remaining contents into a thick, creamy soup.

1 minLarge heavy based saucepan, Immersion blenderRemaining beans and broth · step 29

Stir the reserved whole beans back into the pureed broth.

10sLarge heavy based saucepanWhole beans · step 29

Season the soup with the salt and stir to combine.

10sLarge heavy based saucepanFine salt · 1.5 tsp

Add the ground black pepper and stir through.

10sLarge heavy based saucepanGround black pepper · 1 tsp

Pour the ditalini directly into the soup.

10sLarge heavy based saucepanDitalini pasta · 200 g

Cook at a steady simmer, stirring frequently so the pasta does not catch on the bottom, until the ditalini are just tender and the soup has thickened to a porridge-like consistency.

Result · Pasta e fagioli base · used in step 37

9 minLarge heavy based saucepan

Gather the parsley leaves and roughly chop them.

Result · Roughly chopped parsley · used in step 38

30sChopping board, Chefs knifeFlat-leaf parsley · 10 g

Ladle the soup into warmed bowls.

20sSoup bowl, LadlePasta e fagioli base · step 35

Scatter the chopped parsley over each bowl.

15sSoup bowlRoughly chopped parsley · step 36

Finish each bowl with a drizzle of the remaining 20 ml of olive oil and serve at once.

Result · Pasta e Fagioli

15sSoup bowl, SpoonExtra-virgin olive oil · 20 ml

Printed 8 October 2026