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Creamy pasta e fagioli recipe.

Creamy Pasta e Fagioli

Mari Avalos
This classic pasta e fagioli is a simple yet hearty dish that brings warmth and comfort to the table. Made with creamy borlotti beans, ditalini pasta, and a rich, flavorful broth, it’s a humble, budget-friendly meal that’s deeply satisfying.
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Prep 10 minutes
Cook 20 minutes
Resting time 5 minutes
Total 35 minutes

Ingredients
 

  • 11 ounces ditalini pasta (or any type of short pasta)
  • 3 cups cooked Borlotti beans
  • 1 cup tomato passata
  • ¼ cup soffritto (read notes)
  • ½ cup lardo (or bacon, cut into strips)
  • 1 sprig fresh rosemary (or 2 teaspoons dried)
  • 1 clove garlic (skin on and lightly crushed)
  • Peperoncino (optional)
  • Extra virgin olive oil (as needed)
  • Salt and pepper (as needed)

Instructions
 

  • Prepare a full kettle of hot water and have it ready for use.
  • In a large pot heat about 3 tablespoons of olive oil and saute the soffritto along with the garlic for 3-4 minutes.
  • Add the lardo and prosciutto and keep cooking for 2 minutes stirring constantly until it melts. Discard the garlic.
  • Pour the tomato passata and season with salt and pepper. Cook for one minute.
  • Add beans, peperoncino, and some rosemary, cook for one minute mixing constantly to combine the flavors.
  • Pour in 2 cups of hot water. Bring to a boil and cook for 3-4 minutes over medium heat.
  • Mix in the pasta and cover with about ½ inch of hot water. Cook until the pasta is al dente making sure you add more hot water if needed. The mixture should be thick and slightly creamy, not watery.
  • Adjust seasonings to taste. Turn off the heat, cover the pot and allow it to rest for 5 minutes.
  • Ladle the soup in bowls and drizzle with extra virgin olive oil, sprinkle more rosemary, and then serve.

Tips & Notes

  • For a richer flavor, feel free to add a little extra extra virgin olive oil when serving. It gives the soup a smooth finish.
  • If you want the soup to be even heartier, you can add some spinach or kale towards the end of cooking. Just stir it in and let it wilt.
  • If you don’t have borlotti beans, cannellini beans or great northern beans work just as well for that creamy texture.
  • Make sure to discard the garlic after sautéing it—its flavor is infused into the oil, but it’s no longer needed in the dish.
  • You can swap out lardo with bacon if you prefer, though lardo gives it a more traditional Italian touch.
  • If you like a little extra heat, add more peperoncino to taste or even some chili flakes.
  • This soup tastes even better the next day, so it’s perfect for meal prepping. Store leftovers in an airtight container for up to 3 days.

Nutrition

Calories: 450kcal