Photograph of the finished Pasta e fagioli

Italy · Súp mì đậu trắng kiểu Ý

Pasta e fagioli

1 hr Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White beans White beans 11.3 oz
  • Photograph of Penne pasta Penne pasta 8.5 oz
  • Photograph of Canned tomatoes Canned tomatoes 11.3 oz
  • Photograph of Carrot Carrot 1.6
  • Photograph of Celery Celery 4.2 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Rosemary leaves Rosemary leaves 0.3 oz
  • Photograph of Vegetable broth Vegetable broth 6 cups
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Salt Salt 0.4 oz

Method

  1. 1 Soak the white beans overnight, then simmer for 45 minutes until tender, reserving the broth.
  2. 2 Sauté diced onions, carrots, and celery in olive oil for 8 minutes until sweetened.
  3. 3 Add garlic, rosemary leaves, and canned tomatoes, stir for 3 minutes, then pour in the vegetable broth.
  4. 4 Mash some of the beans to thicken the soup, then add all the beans and simmer for 15 minutes.
  5. 5 Cook the penne for 10 minutes until al dente, season with salt and pepper, then drizzle with raw olive oil.

With an appliance

  • Pressure cooker 38 min

    Replace step 1: cook the soaked white beans under high pressure for 12 minutes, then let them rest naturally for 10 minutes; this reduces the cooking time by more than 20 minutes, resulting in evenly cooked beans without needing to monitor the water level. The noodles in step 5 should still be cooked with the lid open.

Start cooking