Easy Pasta e Fagioli

Name: Easy Pasta E Fagioli
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6

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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.

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

75 minutes

Ingredients

1 cup dried borlotti beans
2 tablespoons olive oil

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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

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19.4-ounce jar whole tomatoes

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4 cups chicken or vegetable stock
1 cup water
1 1/2 cups Gnocchetti Napoletani pasta

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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 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

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4 comments

Robert - Nov 09

★★★★★

★★★★★

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!
Angie - Oct 15

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!!!🍷🍷🍷🍷

The Giadzy Kitchen - Oct 15
Angie! We just updated the recipe with this detail!

The Giadzy Kitchen - Oct 15
Ciao Angie! it’s generally a good idea to soak dried borlotti beans overnight. This helps soften them up and ensures they cook evenly.