Pasta e Fagioli (Italian Bean and Pasta Soup)
- ⏱ 2 hours 30 minutes
- Medium
- Serves 8
- 👥 2-cook recipe
A creamy bean and pasta soup made with tender beans, small pasta, and olive oil.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Pasta e Fagioli (It...
0/0
COOK 1COOK 2
1Peel and halve onion
2Peel and halve carrots
Peel and halve the carrots
3Plate and serve
+ 15 more steps in the app
Pasta e Fagioli (It...
0/0
COOK 2COOK 1
1Peel and halve onion
Peel and halve the onion
Halve the celery stalks
2Peel and halve carrots
3Plate and serve
+ 15 more steps in the app
Ingredients
- 1 lb dried beans (soaked overnight in salted water)
- kosher salt, to taste
- 6 garlic cloves
- 1 onion (peeled and halved)
- 2 carrots (peeled and halved)
- 2 celery stalks (halved)
- 2 sprig fresh sage
- 1/2 lb small pasta
- extra-virgin olive oil, to taste
- freshly ground black pepper, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Peel and halve onion COOK 1
- Peel and halve the onion
- Halve the celery stalks
2. Peel and halve carrots COOK 2
- Peel and halve the carrots
3. Cover beans COOK 1
- In a large pot, cover the beans with lightly salted water by at least 2 inches
- Add the garlic, onion, carrots, celery, and fresh sage
- Cover and bring to a boil over high heat
4. Cook the beans COOK 1
- Reduce the heat to a bare simmer and cook, covered, until the beans are very tender and creamy with no graininess left, 45 to 90 minutes, depending on type of bean
5. Drain the beans COOK 2
- Discard the onion, garlic, carrots, celery, and fresh sage
- Drain the beans, reserving the beans and liquid separately
🤝 Cook 1 hands the large pot to Cook 2.
6. Blend bean puree COOK 2
- Measure out 3 cups of cooked beans, setting the remaining beans, approximately 3 cups, aside
- In a blender jar, combine the 3 cups of beans with 4 cups bean-cooking water and blend until completely smooth
7. Return beans to pot COOK 2
- In the large pot, return the bean puree and add the reserved cooked beans
8. Cook the pasta COOK 2
- In a small pot of salted boiling water, cook the pasta until just short of al dente, about 3 minutes less than the cooking time on the package
9. Simmer the soup COOK 2
- When ready to serve, bring the soup to a simmer, thinning with additional bean-cooking water until it reaches a lightly creamy consistency
- Season with salt, if needed
10. Drain and oil pasta COOK 2
- Drain the pasta
- Transfer it to a bowl or container and drizzle with a small amount of olive oil, tossing to lightly coat
11. Warm the pasta COOK 2
- Spoon in the cooked pasta and simmer just until warmed through
12. Plate and serve BOTH
- Serve right away, drizzling fresh olive oil on top and adding a generous grinding of black pepper
See it in action
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