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This pasta e fagioli is incredibly easy to make, and boasts big flavor thanks to a few key ingredients. Giada’s Tuscan Grill Herb Blend is full of aromatic Italian herbs that create a delicious broth. With such a simple soup, each ingredient truly shines - so pull out the Italian borlotti beans and the good tomatoes! Serve it up with crusty bread for a nutritious soup that’s absolutely beloved in Italy for a reason.
Category
Soup
Servings
6
Prep Time
15 minutes
Cook Time
75 minutes
Ingredients
1 cup dried borlotti beans
-
2 tablespoons olive oil
- 1 large yellow onion, diced into ½” pieces
- 1 3/4 teaspoons kosher salt, divided, plus more to taste
-
1 tablespoon Tuscan Grill Herb Blend
-
19.4-ounce jar whole tomatoes
4 cups chicken or vegetable stock
1 cup water
-
1 1/2 cups Gnocchetti Napoletani pasta
- Fresh parsley, chopped, for garnish
- Bread, for serving, if desired
Instructions
- The night before cooking, place the dried borlotti beans in a large bowl and cover them with several inches of water. Let the beans soak overnight. Drain and rinse the beans before using.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and 1/4 teaspoon of salt, and cook until softened and translucent, about 5-7 minutes. Stir in the Tuscan Grill Herb Blend and cook for another minute until fragrant.
- Add the tomatoes and their juices to the pot, and cook for 5 minutes, gently smashing the tomatoes against the side of the pot with a wooden spoon to break them up slightly.
- Add the soaked and drained borlotti beans, chicken stock, and water to the pot. Turn up the heat to high and bring to a boil, then reduce to a simmer. Cover and cook until the beans are tender, about 45 minutes to 1 hour. Check occasionally and add more stock or water if needed to keep the beans submerged.
- Once the beans are tender, season the soup with 1 1/2 teaspoons of salt. Continue to simmer the soup and add the Gnocchetti Napoletani pasta to the pot. Cook until the pasta is tender, about 10 minutes.
- Taste the soup and add more salt if necessary. Ladle the Pasta e Fagioli into bowls and garnish with chopped fresh parsley. Drizzle with a little extra olive oil if desired, and serve with crusty bread.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 285
Amount/Serving
% Daily Value
- Carbs
- 43 grams
- Protein
- 12 grams
- Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholestrol
- 5 milligrams
- Sodium
- 941 milligrams
- Fiber
- 6 grams
- Sugar
- 7 grams
Let’s Cook
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Gold-Wrapped Extra Virgin Olive Oil
- Discount Price Member
- $30.00
- Regular Price / Regular
- $33.00
- Unit Price
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Use code EXTRA15BFSave extra 15% off with code EXTRA15BF
Organic Gnocchetti Napoletani Pasta
- Discount Price Member
- $10.00
- Regular Price / Regular
- $11.00
- Unit Price
- /per
SAVE EXTRA 15%
Gold-Wrapped Extra Virgin Olive Oil
- Discount Price Member
- $30.00
- Regular Price / Regular
- $33.00
- Unit Price
- /per
Use code EXTRA15BFSave extra 15% off with code EXTRA15BF
Organic Gnocchetti Napoletani Pasta
- Discount Price Member
- $10.00
- Regular Price / Regular
- $11.00
- Unit Price
- /per
4 comments
Those Borlotti beans are a tough crowd, but delicious. Absolutely, soak over night. I find living at a high altitude (7200ft) most beans do best in a pressure cooker for 20-25 mins (after the soak), then add them to the recipe. And don’t pass on the Tuscan Grill Herb blend!
I purchased the beans they haven’t arrived yet in this recipe are the beans supposed to be soaked overnight I’m a little confused I’d like to know before I make this I’m a member thank you!!!🍷🍷🍷🍷
Angie! We just updated the recipe with this detail!
Ciao Angie! it’s generally a good idea to soak dried borlotti beans overnight. This helps soften them up and ensures they cook evenly.