Pasta e Fagioli
by
Michael Symon
This is Michael Symon’s ultimate comfort dish — a thick, soul-warming Pasta Fagioli built on creamy beans, pancetta, herbs, and pasta. Old-school, deeply nostalgic, and meant to be eaten with bread, not a spoon.
Prep Time:
30 minutes (plus bean soaking time)
Cook Time
Approx. 45 minutes (plus bean cooking)
Serves:
4-6 Servings
Level:
Beginner
1 box ditalini pasta
1 lb dried cannellini or borlotti beans, soaked overnight
1½ tbsp fresh sage, chopped
1 bunch sage (for beans)
1½ tbsp fresh rosemary, chopped
5 garlic cloves
½ head garlic (for beans)
4 cups beef broth
2 tbsp tomato paste
½ lb pancetta or bacon, diced
2 onions, chopped
1¼ cups grated Parmesan, plus more for serving
2 tbsp butter
Black pepper, to taste
Extra-virgin olive oil, for finishing
Ingredients
Step 1 Cover soaked beans with fresh water by 2 inches. Add garlic head and sage bunch. Bring to a boil, then lower to a gentle simmer. Cook until creamy and tender, 2–4 hours. Salt halfway through.
Step 2 Render pancetta in a large pot over medium heat until crisp. Add onions and a pinch of salt; sweat until soft.
Step 3 Add garlic, rosemary, and chopped sage. Cook until fragrant.
Step 4 Stir in tomato paste and cook until dark and rusty, about 7 minutes.
Step 5 Add half the cooked beans and 3 cups beef broth. Simmer 20 minutes.
Step 6 Purée remaining beans with some bean liquid. Add to pot and simmer 10 minutes.
Step 7 Cook pasta separately in salted water until very al dente. Add to soup.
Instructions
Finish with butter, Parmesan, black pepper, and extra bean liquid or pasta water if needed.