Pasta e Fagioli: A Dish from the Heart of Winter

A humble, fragrant pot of beans and pasta simmered with rosemary and tomato — the kind of meal that warms the walls as much as the bones.

A bowl of warming Pasta e Fagioli

In a hurry? Jump to the Notes for the Cook section

It begins with the stillness of a winter afternoon — the kind where the light doesn’t shift, only softens. A fire clicks behind its grate. You pull on a wool sweater, open the kitchen window just a crack, and begin.

On the cutting board: onion, carrot, celery — the trinity of so many Italian soups. You chop slowly. Nothing here is rushed. Olive oil warms in a wide pot, and into it go the vegetables, the garlic. The aroma rises immediately, something golden and deep, the smell of kitchens that don’t measure time in minutes but in mood.

Then the tomatoes — crushed between your fingers or broken apart with a spoon. They join the soffritto, along with a sprig of rosemary, a few stems of thyme. You stir, and the sound is quiet and thick, like snow falling outside.

Borlotti beans come next — pale pink and dappled, tender and earthy. You pour in the broth and bring the whole thing to a lazy simmer. Steam rolls up the window glass. The soup begins to swell, deepen, come together.

The pasta goes in last, small and hollow, made to carry the broth in each bite. It thickens the pot, transforms the soup into something close to a stew — rich, but not heavy. The kind of meal that doesn’t need to be explained, only eaten slowly.

You remove the herbs. Grate a handful of Parmesan. Taste. It’s balanced, round, satisfying in a way that feels older than you are.

Ladle it into warm bowls. Add parsley if you like. Bring it to the table with bread that’s still warm, torn, not sliced. This is not a dinner you plan. It’s a dinner that finds you, when the weather turns and you need something that feels like being held.

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Notes for the Cook

This traditional Italian pasta e fagioli uses borlotti beans, a tomato base, and simple aromatics. Let the pasta cook in the soup to thicken the broth and bring everything together naturally.

SERVES: 4| PREP TIME: 15 minutes | TOTAL TIME: 40 minutes

Ingredients

• Olive oil: 3 tbsp

• Garlic: 2 cloves, minced

• Onion: 1 small, finely chopped

• Carrot: 1 medium, finely diced

• Celery stalk: 1, finely diced

• Canned tomatoes (diced or crushed): 400g (14 oz)

• Vegetable or chicken stock: 1 liter (4 cups)

• Borlotti beans (cooked or canned): 400g (14 oz), drained and rinsed

• Small pasta (e.g., ditalini or elbow): 200g (2 cups)

• Fresh rosemary: 1 sprig

• Fresh thyme: 2 sprigs, or ½ tsp dried

• Salt and freshly ground black pepper: To taste

• Grated Parmesan or Pecorino Romano: 30g (¼ cup), plus more for serving

• Fresh parsley (optional): 2 tbsp, finely chopped

Quick Steps

1. In a large pot, warm the olive oil. Sauté garlic, onion, carrot, and celery for 5–7 minutes until softened and fragrant.

2. Add the tomatoes, rosemary, thyme, salt, and pepper. Simmer for 5 minutes to deepen the flavor.

3. Pour in the stock and add the borlotti beans. Bring to a gentle boil, then reduce to a simmer for 10 minutes.

4. Add the pasta and cook until just al dente, stirring occasionally. If the soup thickens too much, add a splash of hot water or extra stock.

5. Remove herb sprigs. Stir in the cheese, taste, and adjust seasoning. Serve hot, garnished with parsley and more grated cheese.

Top Tips

• Borlotti beans are traditional and add nutty depth — avoid substituting unless necessary.

• Simmer gently — rushing this soup robs it of its layered flavor.

• Serve immediately — or reheat with added broth the next day; it thickens beautifully.