Pasta e Fagioli – Authentic Italian Bean Soup

Ingredients

• 400 g cooked borlotti beans (or 2 x 400 g cans, drained)
• 180 g ditalini or other short pasta (e.g. tubetti)
• 120 g pancetta, diced
• 1 x 400 g can whole peeled tomatoes, crushed by hand
• 2 sprigs fresh rosemary
• 3 cloves garlic, lightly crushed
• 1 medium white onion, finely diced
• 1 stalk celery, finely diced
• 1 litre hot vegetable or meat broth
• 3 tbsp extra-virgin olive oil, plus extra to serve
• Salt and black pepper to taste

Method

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the pancetta and cook for 3–4 minutes until the fat renders and the pancetta begins to crisp.
2. Add the onion, celery and garlic to the pot. Cook gently for 6–7 minutes, stirring often, until soft and translucent. Add the rosemary sprigs and stir for 1 minute until fragrant.
3. Pour in the crushed tomatoes, season lightly with salt and pepper, and cook for 8 minutes, stirring occasionally, until the tomato has darkened and thickened slightly.
4. Add the borlotti beans and pour in the hot broth. Stir well to combine. Bring to a gentle simmer and cook for 10 minutes.
5. Remove about one-third of the beans using a ladle and mash them coarsely with a fork, or blend briefly with an immersion blender. Return the mashed beans to the pot — this creates the signature creamy, thick consistency.
6. Remove the rosemary sprigs and garlic cloves. Bring the soup back to a lively simmer, then add the pasta directly to the pot. Cook for the time indicated on the pasta packet, stirring frequently to prevent sticking.
7. Taste and adjust seasoning. The soup should be thick — not watery. If needed, add a small splash of broth. Remove from heat, rest for 2 minutes, then serve in deep bowls with a generous drizzle of extra-virgin olive oil and a grind of black pepper.

Tips from the kitchen

Frequently asked questions