Pasta e Fagioli Recipe

Here is a recipe for Pasta e Fagioli that I make which is amazing. The rind really adds depth.
I can’t stop making it.


1/2 tsp dried thyme
1 tsp rosemary
3 bay leaves
1 tablespoon olive oil
1 tablespoon butter
1 large chopped onion
3 celery stalks chopped
4 cloves smashed garlic
1 can whole peeled tomatoes (Muir Glen Organic Whole Peeled Plum Tomatoes 28 oz )
1 cup white cannellini beans dried
2 cups chicken stock
8 oz Ditalini pasta
Freshly ground black pepper
parmigiano reggiano rind
1 tablespoon extra-virgin olive oil


Soak beans overnight in 3 cups of water.
Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, celery, and garlic and saute until the onion is tender. Open pealed tomatoes and chop up inside can (I like to use a large pair os kitchen scissors). Add the broth, tomatoes, cheese rind (cheesecloth wrapped with grated parmigiano can be substituted), beans (drained), and herbs. Salt to taste and pepper to taste. I prefer a lot of pepper which gives the soup a nice bite. Cover and bring to a boil over high heat, then decrease the heat to low simmer until the beans are soft (about 2 hours). Stir occasionally.

Add 8 ounces of pasta, stir in pasta so it does not stick to saucepan. Cover and simmer for about 8 minutes until pasta is al dente. Remove bay leaves and cheese rind.

Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving. Serve with ciabatta.

Serves 4.

Photographer Bill Brady
Food Stylist Brian Preston Campbell
Recipe by Bill Brady
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