Pasta and Borlotti Bean Soup
- Lactose Free
- Energy Kcal 714
- Carbohydrates g 104.8
- of which sugars g 9
- Protein g 29.6
- Fats g 19.6
- of which saturated fat g 3.79
- Fiber g 16.8
- Cholesterol mg 10
- Sodium mg 1106
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 1 h 30 min
- Serving: 4
- Cost: Low
PRESENTATION
Family dinner traditions get cozy with pasta e fagioli, a nourishing and hearty soup that's always welcome at the table. Rich, creamy texture pairs perfectly with tender pasta and borlotti bean soup for real Italian comfort food you can count on to please everyone—kids, teens, and grandparents included. This traditional Italian soup stands out with its soft pasta in a broth that’s both flavorful and warming, showing off why Italians cherish these bean-filled meals as essential cool-weather favorites. Top looks? Think inviting color with beans, pasta, and a nice, rustic finish that basically waits for your family to dig in...pretty great centerpiece on a chilly night. Weekend dinners, everyday lunches, or special Sunday gatherings—all fit the bill with this dependable, good pasta and bean combination. The best part: it’s one of those comfort food recipes that tastes just as appealing by itself or dressed up with your favorite toppings (a sprinkle of cheese or a handful of fresh parsley never hurts).
Busy families look for soup recipes that work ALL WEEK, and pasta e fagioli is a clear winner. Filling enough for grownups, gentle enough for little ones, this hearty soup handles whatever the day throws at you—quick lunch, laid-back supper, or something to bring to a big family dinner. Versatility makes it a family GO-TO: enjoy it plain, or add crusty bread on the side for extra satisfaction; try it with salad or keep it classic in a big bowl, the authentic taste always comes through. Swap up the veggies or mix in extra herbs for a personal twist—home cooks love Italian bean soup because it fits pretty much any pantry lineup, making weeknight meals EASY without stress. Gets bonus points for satisfying simple cravings with minimal fuss and maximum comfort, and as a bonus, the leftovers tend to taste EVEN BETTER the next day (always a relief after a busy week). Reliable, crowd-pleasing, and welcoming, home-cooked meals like this stand tall for families—bring this classic to your next meal and see how good soup vibes can be.
- INGREDIENTS
- Pasta 9 oz (250 g) - Short Neapolitan Mafalde
- Dried Borlotti beans 1.6 cups (300 g)
- Carrots 1
- Celery 1 rib
- Onions 1
- Jowls 1.75 oz (50 g)
- Potatoes 2 cups (300 g)
- Rosemary 2 sprigs
- Broth 5 cups (1.2 l) - vegetable
- Garlic 1 clove
- Bay leaves 2 leaves
- Extra virgin olive oil 5 spoonfuls
- Fine salt to taste
How to prepare Pasta and Borlotti Bean Soup
To make the pasta and borlotti bean soup, soak the borlotti beans in plenty of cold water for at least 8 hours 1. Prepare the vegetable broth and set it aside (for more details on how to prepare the broth Vegetable broth), then clean and wash the vegetables, then finely dice the potatoes 2, the carrot 3,
the celery 4 and the onion. Finely chop the guanciale (or lard) 5 and brown a clove of crushed garlic with extra virgin olive oil.
Add the guanciale and, when it is almost melted, add the mixture for the sauté 8, the potatoes, and cook everything over high heat for 5 minutes, stirring often so it doesn't burn 9.
After the soaking time, drain the beans well 10 and add them to the pan, lowering the heat 11, add the herbs (rosemary and bay leaf) 12, adjust the salt
and add the vegetable broth 13, then bring to a boil. Cover everything with a lid and cook for about an hour and a half, checking the beans from time to time, which should be tender but not mushy (if they dry out too much, add more broth or hot water). When the beans are tender, add the pasta 14 and cook for the time indicated on the package, stirring often to prevent it from sticking to the bottom. The pasta and borlotti bean soup is ready: serve it very hot, with a drizzle of raw extra virgin olive oil.