Uncle Larry Adventures

Italian Classics · Veneto

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Pasta e Fagioli

Pasta e fagioli: borlotti beans simmered with soffritto and pancetta, half puréed for body, finished with short pasta and olive oil.

Pasta e Fagioli

Beans, pasta, no apologies

Steaming rustic bowl of Italian soup with bread on a dark table

The short version

Pasta e fagioli: borlotti beans simmered with soffritto and pancetta, half puréed for body, finished with short pasta and olive oil.

Prep
15 min
Cook
50 min
Total
1 hr 5 min
Serves
6 servings

Ingredients

  • 3 cups cooked borlotti beans with their liquid
  • 3 oz pancetta, diced
  • 1 onion, 1 carrot, 1 celery rib, diced
  • 2 garlic cloves
  • 1 sprig rosemary
  • 1 cup ditalini or broken tagliatelle
  • Olive oil, salt, black pepper

Instructions

  1. 01

    Render the pancetta. Cook the pancetta until its fat renders, then add the soffritto and soften.

  2. 02

    Simmer the beans. Add the beans with liquid, rosemary and enough water to cover. Simmer 30 minutes.

  3. 03

    Purée half. Blend half the pot and return it — that's what makes it creamy without cream.

  4. 04

    Cook the pasta in. Add pasta and cook in the soup so the starch thickens it. Finish with pepper and oil.

Larry’s rule: It should be thick enough that the spoon stands up for a second before it falls over.

Nutrition (estimated, per serving)

Serving
1 serving (about 350 g)
Calories
490 calories
Protein
24 g
Carbs
55 g
Fat
20 g
Saturated fat
7 g
Fibre
14 g
Sugar
6 g
Sodium
720 mg
Cholesterol
35 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/pasta-e-fagioli).

Before you cook

What to know about Pasta e Fagioli

What it is

Pasta e Fagioli is a soup recipe rooted in the measured, technique-driven cooking of Veneto. This version makes 6 servings in 1 hr 5 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: render the pancetta, then simmer the beans, then purée half. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 3 cups cooked borlotti beans with their liquid — supports the dish's balance, texture and regional character.
  • 3 oz pancetta, diced — builds the savory foundation and carries flavor through the dish.
  • 1 onion, 1 carrot, 1 celery rib, diced — provides the aromatic character; use it at the stage specified so it stays distinct.
  • 2 garlic cloves — provides the aromatic character; use it at the stage specified so it stays distinct.

Smart substitutions

For the most reliable result, keep the main ingredient and technique unchanged. Swap only like for like, then adjust salt, moisture and cooking time to taste.

Make ahead and leftovers

Cool promptly and refrigerate covered. Reheat over low heat, adding a little water or stock if it thickens overnight.

What to serve with it

  • Serve with toasted bread and a green salad.
  • Finish with olive oil or grated cheese only when the recipe calls for it.

Larry’s why

Why Larry finishes the pasta in the sauce

Draining pasta and ladling sauce on top leaves two separate things on a plate. Pull the pasta a minute shy of al dente, move it into the sauce pan with a splash of the cooking water, and toss over heat. The starch in that water emulsifies the fat and glues the sauce to every strand.

Larry’s rule: Undercook by a minute, finish in the pan.

More questions Larry gets asked →

Questions Larry gets asked

How long does pasta e fagioli take to make?
About 1 hr 5 min start to finish — roughly 15 min of prep and 50 min of cooking. That yields 6 servings.
What do you need to make pasta e fagioli?
7 ingredients, starting with 3 cups cooked borlotti beans with their liquid, 3 oz pancetta, diced, 1 onion, 1 carrot, 1 celery rib, diced. The full list with quantities is on this page.
How do you start pasta e fagioli?
Render the pancetta: Cook the pancetta until its fat renders, then add the soffritto and soften.
How do you know when pasta e fagioli is done?
Cook the pasta in. Add pasta and cook in the soup so the starch thickens it. Finish with pepper and oil.
What is the most common mistake with pasta e fagioli?
It should be thick enough that the spoon stands up for a second before it falls over.
Can you make pasta e fagioli ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a soup that reheats well.

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Quick answer

What can I use instead of San Marzano tomatoes?

Use any whole peeled plum tomato packed in juice, not puree — that is the real variable. Crush them by hand, and if they taste sharp, add a pinch of sugar or a grated carrot to the pot. Avoid diced tomatoes, which stay firm because of added calcium.

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