📝 About This Recipe
Originating from the 'cucina povera' tradition of Italy, this hearty Pasta e Fagioli is a masterclass in turning humble legumes into a gourmet experience. This plant-based version focuses on the creamy texture of Borlotti beans and the aromatic depth of a slow-cooked sofritto, creating a thick, stew-like consistency that warms the soul. It is a perfect balance of protein-rich beans, chewy ditalini pasta, and fragrant Mediterranean herbs that tastes even better the next day.
🥗 Ingredients
The Aromatic Base (Sofritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality for best flavor)
- 1 Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 1/2 teaspoon Red Chili Flakes (optional, for a subtle kick)
The Heart of the Stew
- 2 cans (15 oz each) Borlotti or Cranberry Beans (rinsed and drained; or 3 cups cooked from dry)
- 2 tablespoons Tomato Paste (double concentrated)
- 5 cups Vegetable Broth (low sodium preferred)
- 1 sprig Fresh Rosemary (left whole)
- 2 sprigs Fresh Thyme (tied together)
- 1 large Bay Leaf (dried)
Pasta and Finishing
- 1.5 cups Ditalini Pasta (or any small tube-shaped pasta)
- to taste Sea Salt
- to taste Black Pepper (freshly cracked)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 2 tablespoons Vegan Parmesan or Nutritional Yeast (optional garnish)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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3
Stir in the minced garlic and red chili flakes. Cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
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4
Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it turns a deep rust color and smells caramelized.
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5
Take about 1 cup of the drained beans and mash them into a paste using a fork or a small blender with a splash of broth. This is the secret to a creamy texture!
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6
Add the whole beans, the mashed bean paste, vegetable broth, rosemary, thyme, and bay leaf to the pot.
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7
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes to allow the flavors to meld together.
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8
Taste the broth and add salt and pepper. Remove the rosemary sprig, thyme sprigs, and the bay leaf.
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9
Add the dry ditalini pasta directly into the pot. Increase the heat slightly to maintain a gentle boil.
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10
Cook the pasta for about 8-10 minutes, or until al dente. Stir frequently, as the pasta tends to stick to the bottom as the starch releases.
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11
Check the consistency; if the soup is too thick, add an extra 1/2 cup of warm broth or water. It should be thick and spoonable, not watery.
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12
Turn off the heat. Stir in half of the fresh parsley and a final drizzle of high-quality olive oil.
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13
Ladle into warm bowls and garnish with the remaining parsley and optional vegan parmesan.
💡 Chef's Tips
For the best flavor, use dried Borlotti beans soaked overnight and cooked until tender before starting the recipe. Always cook the pasta directly in the soup; the starch released creates the signature silky, thick broth. If you plan on having leftovers, cook the pasta separately and add it to individual bowls, as the pasta will absorb all the liquid overnight. Don't skip mashing some of the beans—it provides the 'creamy' body without needing any dairy or thickeners. If the soup becomes too thick upon standing, thin it with a little hot water or broth when reheating.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough rubbed with a raw garlic clove. Pair with a crisp, bitter green salad like Radicchio or Arugula with a lemon vinaigrette. A glass of medium-bodied Italian red wine, like a Chianti or Barbera, complements the earthy beans perfectly. Top with a swirl of homemade basil pesto for a bright, herbal finish. Serve alongside roasted broccoli rabe (rapini) for a complete Italian plant-based feast.