Pasta e fagioli - soup with macaroni and beans
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
"Pasta e fagioli" - soup with pasta and beans - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dry bean mix
- 2 tbsp. l. olive oil
- 170 g pancetta, cut into 0.5 cm cubes
- 1 large onion, chopped
- 1 tbsp. minced garlic (3 cloves)
- 0.5 tsp crushed red pepper flakes
- 800 g canned pureed tomatoes
- 1 cup dry red wine
- 4-6 cups chicken broth
- Salt and ground black pepper
- 0.5 tbsp. grated parmesan cheese
- 1 cup fine pasta, such as ditalini or tubettini
- 1 tbsp red wine vinegar
- Fresh basil leaves, sliced into strips, for serving
We recommend
Recipes with similar ingredients: Kidney beans, red beans, rigatoni pasta, tomatoes, pancetta, wine vinegar, red wine, Parmesan cheese, red pepper flakes, onions, garlic, basil
Cooking the dish according to the recipe:
- The day before making the soup, pour the bean mixture into a large bowl and cover with cold water, covering the beans by 2 inches. Refrigerate overnight. The next day, drain the water, rinse the beans under running water, and drain again.
Place the beans in a large saucepan with 8 cups of cold water. Bring to a boil, reduce heat, and simmer for 1 hour. Stir occasionally and skim off any foam that forms on the top. The beans should be soft; if you lift a few beans out and blow on them, the skins should crack. - Meanwhile, heat the oil in a medium (25 cm) stockpot or Dutch oven over medium heat. Add the pancetta and onion and sauté over medium-high heat for 12-18 minutes, until golden brown.
Add the garlic and red pepper flakes and sauté for another 1 minute. Add the tomatoes, wine, 4 cups of broth, 1 tablespoon of salt, and 1 teaspoon of black pepper and turn off the heat. - Drain the beans and add 2/3 of the beans to the soup. Pass the remaining beans through a vegetable grinder, discarding the skins. Stir the bean puree and paste into the soup, bring to a boil, reduce the heat, and simmer for 20-30 minutes, stirring occasionally, until the paste is softened. If the soup is too thick, add more broth (up to 2 cups).
- Stir in the Parmesan and wine vinegar. Ladle the soup into deep bowls, drizzle with olive oil, and add a little Parmesan and basil. Serve hot with extra Parmesan cheese.
Pasta and bean soup can be refrigerated for up to 5 days or frozen for up to 6 months. If the soup becomes too thick, add chicken broth or water.
Recipe Italian soup - pasta Fagioli with chickpeas instead of legumes.
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