Italian
VeganPasta e fagioli
Bean and pasta soup
Pasta e fasule: Naples' thick bean and pasta soup with cherry tomatoes
In Naples pasta e fagioli (pasta e fasule in dialect) is thick enough to stand a spoon in, made with cannellini or borlotti beans, a few cherry tomatoes, garlic and broken pasta cooked straight in the bean broth. It is a cheap, filling Friday-night meal in many Neapolitan homes, and the bean starch, not cream or cheese, makes it velvety; this version stays vegan. Chef's tip: blend a ladle of the beans before the pasta goes in; it thickens the soup naturally so the pasta is coated, not swimming.
- Prep
- 10 min
- Cook
- 35 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 490 kcal
Ingredients
- 4 tbsp extra virgin olive oil
- 2 cloves garlicsliced
- 1 stick celeryfinely chopped
- 5 ½ oz cherry tomatoeshalved
- ¼ tsp dried chilli flakes
- 1 sprig rosemary
- 1 ¾ lb cooked cannellini or borlotti beansdrained (two 400 g tins), plus 200 ml of their liquid or water
- 3 ¼ cups hot water
- 7 oz mixed short pastapasta mista or ditalini
- 1 tsp salt
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/6 doneStep 1: Warm 3 tablespoons of 3 tbsp extra virgin olive oil in a heavy pot over a medium-low heat. Add 2 cloves garlic, 1 stick celery, ¼ tsp dried chilli flakes and 1 sprig rosemary and cook for 4 minutes, until the garlic is pale gold and smells sweet.
4 minStep 2: Add 5 ½ oz cherry tomatoes and cook for 5 minutes, pressing them with a spoon, until they collapse into a loose sauce.
5 minStep 3: Add 1 ¾ lb cooked cannellini or borlotti beans with their liquid, 3 ¼ cups hot water and 1 tsp salt. Simmer for 10 minutes so the beans take on the flavour.
10 minStep 4: Remove the rosemary. Scoop out a ladle of beans, blend or mash to a purée and stir it back in.
Step 5: Bring back to a lively simmer, add 7 oz mixed short pasta and cook for 10–12 minutes, stirring often, until the pasta is al dente and the soup is thick and creamy. Add a splash of hot water if it gets too stiff. Common mistake: cooking the pasta separately; it must cook in the beans to release its starch.
12 minStep 6: Take off the heat and rest for 3 minutes. Serve with the rest of 1 tbsp extra virgin olive oil drizzled on top and 2 tbsp flat-leaf parsley if you like.
3 min
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 20 g
- Carbs
- 76 g
- Fat
- 14 g
- Fibre
- 14 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pasta e fagioli take?
- About 45 minutes in total: 10 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of celery?
- Fennel bulb, same weight.
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