Every Italian family has a version of this, and each one is the only correct one. Mamma Giulia's is thick, peppery and made with whatever's left in the cupboard.
Mashing some of the beans gives you a creamy soup without any cream.
con amore, Lia 💚
Recipes · Soups & salads
Pasta e Fagioli
Mamma's answer to rain, sadness and an empty fridge. It's thick enough to stand a spoon in.
AI-generated photo.
- 10 minPrep
- 35 minCook
- 6Servings
Ingredients
- 3 tbspOlive oil
- 1 eachOnion, carrot and celery stalk, finely chopped
- 2 clovesGarlic, minced
- 2 tbspTomato paste
- 2 cans, 400 g (15 oz) eachBorlotti or cranberry beans, drained and rinsed
- 1.2 L (5 cups)Vegetable or chicken broth
- 1 sprigRosemary
- 1 piece (optional)Parmesan rind
- 200 g (7 oz)Ditalini or other small pasta
- To serveOlive oil, black pepper, grated cheese
Method
Soften the vegetables 10 min
Cook the onion, carrot and celery in the oil with a pinch of salt over medium heat until soft. Stir in the garlic and tomato paste and cook for 2 minutes.
Simmer 15 min
Add the beans, broth, rosemary and Parmesan rind. Simmer for 15 minutes, then remove the rosemary.
Mash some beans
Mash about a third of the beans against the side of the pot, or blend a few ladlefuls and pour them back in.
Cook the pasta in the soup 8–10 min
Add the pasta and cook, stirring often so it doesn't stick, until tender. Add a splash of water if it gets too thick. Rest for 5 minutes, remove the rind, and serve with oil, pepper and cheese.
Where it goes wrong
Stuck pasta, swollen leftovers.
- The starchy soup likes to stick, so keep stirring once the pasta is in.
- The pasta keeps absorbing liquid. Loosen leftovers with a little water or broth.
Keep cooking
Lia and her family are AI-generated characters. These recipes follow traditional methods and are still being kitchen-tested. If something doesn't work, please tell us at hello@liavellari.com.