Equipment
Ingredients
soup base
- 450 g borlotti beans, dried
- 30 ml olive oil
- 170 g prosciutto, diced
- 100 g onion, chopped
- 2 garlic, minced
- 3 celery, chopped
- 75 g carrot, chopped
- 312 g plum tomatoes, chopped with juice
- 1650 ml chicken stock
- 5 g salt
- 2 g black pepper
finishing
- 225 g penne rigate
- 50 ml extra-virgin olive oil, for drizzling
- 225 g dandelion leaves, chopped
- 50 g parmesan, freshly grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 449 kcal
- Protein
- 25 g
- Carbohydrates
- 56 g
- Fat
- 15 g
- Fiber
- 10 g
- Sugar
- 6 g
- Sodium
- 697 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 8 mg
- Potassium
- 1197 mg
- Calcium
- 158 mg
- Iron
- 5.3 mg
- Magnesium
- 106 mg
- Phosphorus
- 352 mg
- Zinc
- 2.3 mg
- Vitamin A
- 205 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.3 mg
- Vitamin K
- 190 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.41 mg
- Riboflavin
- 0.34 mg
- Niacin
- 4.1 mg
- Folate
- 204 mcg
- Water
- 235 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the dried borlotti beans in a bowl and cover with water. Soak overnight.
Heat 30ml olive oil in a large pot over medium heat. Add the diced prosciutto and cook for 5 minutes until it begins to crisp.
Add the chopped onion, minced garlic, chopped celery, and chopped carrot to the pot. Sauté for 10 minutes until the vegetables are soft.
Stir in the chopped tomatoes with their juice, the soaked and drained beans, and the stock. Bring the liquid to a boil (100°C/212°F).
Reduce heat to low, cover the pot, and simmer for 25 minutes. Season with salt and pepper, then continue simmering for 20 minutes until the beans are completely tender.
Transfer half of the beans and a portion of the liquid to a food processor. Blend until smooth, then stir the puree back into the main pot.
In a separate pot, cook the penne rigate in boiling salted water until just before al dente. Drain the pasta and stir it into the soup pot.
Ladle the soup into bowls. Top each serving with chopped dandelion leaves, a drizzle of extra-virgin olive oil, and grated Parmesan cheese.
Chef's Notes
- For a richer flavor, use pancetta instead of prosciutto, rendering out its fat before sautéing the vegetables.
- Don't overcook the penne in the soup; it will continue to cook and absorb liquid as it sits. Aim for 'al dente' or even slightly less.
- If you don't have dried beans, you can use two 400g cans of cooked borlotti beans, drained and rinsed, adding them in step 5 after the initial simmering of the vegetables.
- The pureeing step is key to achieving the characteristic thick, stew-like consistency of this dish. Ensure you blend about half the beans thoroughly.
- Taste and adjust salt and pepper throughout the cooking process, especially after the beans have softened, as their starch can absorb salt.
Storage
Refrigerator: 4 days — Pasta will continue to absorb liquid over time; may require thinning when reheating.
Freezer: 3 months — Freeze without dandelion leaves for best texture.
Reheating: Warm over medium heat on the stovetop, adding a splash of stock if the consistency is too thick.
Troubleshooting
Soup is excessively thick
Cause: The pasta or beans absorbed more liquid than expected during the pureeing and mixing phase.
Fix: Thin the soup with additional warm chicken stock or water until the desired consistency is reached.
Prevention: Ensure the pasta is drained well and only added just before serving.
Beans remain hard after the total simmering time
Cause: The beans may be old or the acidity from the tomatoes was introduced too early in a hard-water environment.
Fix: Continue simmering in 15-minute increments until tender; do not add salt until the beans begin to soften.
Prevention: Use fresh dried beans and ensure they are soaked for at least 8 hours.
Cultural Context
Pasta e Fagioli, meaning 'pasta and beans,' is a beloved and rustic staple in Italian cuisine, particularly in regions like Tuscany and Campania. Its origins lie in the cucina povera (poor kitchen) tradition, utilizing humble, readily available ingredients to create a hearty and nourishing meal. This soup is often enjoyed as a comforting dish during cooler months, showcasing the simple yet profound flavors of Italian home cooking.
