Pasta e Fagioli

Traditional Neapolitan Pasta and Bean Soup

Portata One-Pot Meal

Cucina napoletana

Ingredienti

350 g dried beans
1.5 liters water
Extra virgin olive oil
2 garlic cloves
200 g canned peeled tomatoes
1 tablespoon tomato paste
1 small piece celery
400 g mixed pasta ditalini, broken spaghetti, tubetti, etc.
Oregano or parsley
Salt
Black pepper or hot chili pepper

Istruzioni

Rinse the beans and cook them in plenty of water until almost tender.
Near the end of the cooking time, sauté the chopped celery and garlic in olive oil over low heat.
When the garlic becomes lightly golden, remove it so it does not burn.
Add the peeled tomatoes, tomato paste, chili pepper (or black pepper), and salt.
Stir everything together and pour the sauce directly into the beans.
Continue cooking slowly for about 15 minutes.
The beans should begin to partially break down and become creamy.
For a thicker texture, mash or blend a small quantity of beans and return them to the pot.
Add the pasta directly into the beans.
Raise the heat until the soup returns to a boil, then cook the pasta, adding a little boiling water if necessary.
When the pasta is cooked, turn off the heat and let the soup rest for about 10 minutes.
Finish with oregano or chopped parsley.

Note

The final consistency should be thick, creamy, and well bound together, almost more like a rich stew than a soup.

You can also use canned beans instead of dried beans.
Use about 700–800 g drained canned beans.

If using canned beans, skip the long bean cooking stage.
Prepare the sauce first, then add the beans and simmer gently for about 15–20 minutes before adding the pasta.

Traditional Neapolitan versions often use mixed pasta leftovers (“pasta mista”), which gives the dish a more rustic texture.

Letting the soup rest before serving is important because the starches bind the broth and create the characteristic creamy consistency.