Pasta e Fagioli: This Italian Bean Soup Is a Pantry-Dinner Winner

“Every year, my mother and I make tortellini in brodo from scratch, the traditional way,” the chef told the. The soup’s slow-cooked, rich flavor has changed her perspective on another Italian tradition: pasta and the fagioli.

A staple at Bell’s, Ryan’s adored restaurant on California’s central coast. The dish is a good candidate for seasonal changes; occasionally, she adds fresh tomatoes or mushrooms. The base is always excellent broth, delicious beans, heaps of Parmesan pasta, and Thyme. This recipe, Ryan’s 2nd Slow Food Fast recipe, simplifies the process but retains the spice by enhancing frozen stock and canned beans with aromatics, wine, and a large chunk of Parmesan rind. Al dente pasta and freshly grated cheese add to the dish body, ensuring that bowls are thoroughly sucked up. At the same time, any shape of petite pasta is suitable, as the chef suggests that the pasta should be similar to the bean size. The drizzle of oil can finish the meal off with a delicious taste.

Pasta e Fagioli With Parmesan and Fresh Thyme

Making broth more flavorful by adding wine along with herbs and Parmesan rind can be a way to flavor that is slow-cooked.

Total Time35 minutes




  • 8 cups chicken broth
  • 1. (3-inch) slice Parmesan rind, half cup grated Parmesan, and an additional
  • Two medium carrots
  • 1 1/2 Yellow Onions
  • Three 1/2 stalks of celery
  • 1 cup of white wine
  • 1 (approx. 15-ounce) can of cannellini beans, drained
  • 3 cups of water
  • 8-10 sprigs of fresh Thyme
  • Three cloves garlic, smashed
  • 1/2 cup olive oil and extra oil to drizzle
  • Salt from Kosher.
  • 1 cup ditalini or any other small pasta


  1. Set a medium pot over medium heat. Include the broth from chicken, Parmesan rind, and one carrot. Add two onion halves, two chopped stalks of celery as well as wine. Cook until the liquid has been reduced by about a quarter, around 20 minutes.
  2. In the meantime, put your beans into a large pot with water, Thyme, garlic, and two tablespoons of oil. Cook on medium heat until the beans are warm, approximately 15 minutes. In a third saucepan, fill it with salted water, and bring it to the point of boiling over high temperatures. Add pasta; cook until just al dente. Strain, and then toss with some olive oil.
  3. To make this soup. Strain soup into a heatproof pot and put it away in the kitchen. Keep the bank ready. Finely chop the rest of the celery, carrot, and onion. Add them to the pot that has been rinsed and drizzle with olive oil two tablespoons. Sprinkle with salt. Cook on medium heat until the onion becomes translucent, around 5 minutes.
  4. Pour in the broth you have reserved and bring to a boil. In the meantime, strain the beans, removing cooking liquid, garlic, and Thyme. Add the pasta and beans to the broth, and cook until the flavors blend, approximately 3 minutes. Switch off the heat, stir in 1/2 cup of grated Parmesan, and season with salt. Ladle into bowls and garnish with grated Parmesan and olive oil.


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