Pasta e Fagioli (Pasta and Beans)

May 11, 2020
Created by Harmons
1 hour
Serves 6-8
  • 3 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cups canned cannellini beans rinsed and drained, divided
  • 2 cups ham, cut into 1/2" cubes
  • 8 cups low sodium chicken broth
  • 1/2 cups ditalini pasta
  • Salt and freshly ground pepper
  • 2 Tbsp chopped fresh parsley
  • Freshly grated parmesan cheese
  • Olive oil, optional

In a large pot over medium-high heat, add olive oil. Add onion and celery and cook until softened, about 5 minutes. Add arlic and cook until fragrant, about 1 minute. Add 2 cups of beans, ham and chicken broth and stir to combine. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, about 15 minutes.

Meanwhile, bring a pot of salted water to boil over high heat. Add pasta and cook just under al-dente, about 9 minutes. Drain and add to bean-ham mixture.

In a small bowl, mash remaining 1 cup beans to form a puree. Add to soup and stir to combine. Season with salt and pepper and add parsley.

Spoon into individual bowls, sprinkle with parmesan cheese and drizzle with olive oil.

Adapted from John Mariani the dictionary of Italian food and drink