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Pasta and Bean Soup (Pasta e Fagioli)

@arecipe.bsky.social

There are as many ways of preparing pasta e fagioli (or basta fazool if you come from southern Italy) as there are Italians. In 1940's Brooklyn, all the Italians would have it every Friday night because it is meatless. Usually it is a soup dominated by tomatoes. This recipe, in contrast, is the consistency of a stew, and is dominated by the umami flavor.

Total 03:00
Yield 6

Ingredients

  • 1 pound dried white beans
  • 1 cup olive oil
  • 1 whole clove of garlic, unshelled
  • 1 bay leaf
  • 1 teaspoon or more crushed or ground hot red pepper
  • Fresh parsley
  • ½ pound small diameter macaroni (whole wheat is best)
  • Salt to taste

Instructions

  1. 1
    Put washed beans in salted water (3 parts to 1 part beans).
  2. 2
    Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour.
  3. 3
    Do not drain beans, but bring to a boil.
  4. 4
    Skim off foam and add oil, garlic and bay leaf.
  5. 5
    Simmer for about 2 hours, or until tender.
  6. 6
    Cook pasta for 6–7 minutes, but don't let it get too soft.
  7. 7
    Drain pasta and save some of the water.
  8. 8
    Stir pasta and red pepper into beans and simmer until pasta is al dente, adding some of the saved water if necessary.
  9. 9
    Garnish with red pepper to taste and parsley.
Category
Soups
Cuisine
Italian

Dietary Information

Vegan

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Pasta_and_Bean_Soup_(Pasta_e_Fagioli)