Growing up, I was like most kids I knew in that I didn’t like beans. Heck, my Italian-American card probably should have been revoked because I didn’t like tomatoes but that’s a story for another day. Apparently, my mom wasn’t a big fan either, because the bean and pasta soup known as pasta e fagioli was never in our regular dinner rotation.
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I am happy to share that beans and I are now simpatico. In Italy, I learned that beans shine on their own—creamy cannellini with sage is proof.
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A side dish pasta fagioli
This pasta fagioli, more side dish than soup, is how I imagine my grandmas would make it today. It’s really rustic and hearty, peppered with meaty flavor thanks to a bit of pancetta and a simple cooking technique. Plus, pasta fagioli with herb-crusted roast pork or saucy beef sandwich is classic rustic Italian at its best.
Bonus? This pasta fazool (called by some, affectionately, I believe) is even good cold.
Cranberry beans make the best pasta e fagioli
There are many recipes for pasta fagioli and many use cannellini beans. I love cannellini beans, but for a more traditional take, I went with cranberry beans—their creamy texture and rusty red hue make them perfect for pasta e fagioli, especially when made from scratch.
Cranberry beans can look like a “variety pack” and go by different names: borlotti, Roman, or Romano beans (though in Italy, Romano beans can also be green—just to keep things interesting).
DeLallo sells cooked borlotti beans in small jars, but they’re pricey, and you’d need too many for this recipe.
The backbone of rich pasta fagioli
The combination of key 3 ingredients creates a flavor profile full of depth and character.
- Fresh rosemary infuses the beans and broth with its piney notes and a touch of brightness. I use it two ways: sprigs simmered in the broth and then minced and added at the end.
- Tomato paste brings umami, color and adds a slow-simmered richness
- Garlic balances it all out with a savory warmth.
That’s a cozy Italian side dish I can eat every day.
Old-fashioned technique for a modern recipe
After doing a few rounds of recipe testing, I realized my modern pasta fagioli recipe worked best with dried beans instead of canned. The old-fashioned overnight soak makes for a richer, creamier, and more flavorful pasta fagioli, as the beans absorb the broth and meat’s depth.
Plus it minimal effort as the beans literally soak while you rest. Keep reading to see how easy it is.
How to make pasta fagioli with cranberry beans
I was taught by an Italian chef how to coax creaminess from beans so they absorb lots of flavor. The key is soaking the beans in salted cold water and refrigerating them.
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Rustic Pasta Fagioli (Side Dish not Soup!)
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Ingredients
- 2 cups cranberry beans, also might be called borlotti beans or Roman(o) beans.
- 3 ½ Tablepoons kosher salt, divided
- 2 T olive oil
- 2 oz diced pancetta, or ½ package
- 1 small onion, diced
- 4 cloves garlic, minced
- 3 sprigs rosemary plus 2 teaspoons , minced
- 2 T tomato paste
- ½ tsp red pepper flakes
- 1 qt. vegetable broth
- 1 ½ cups ditalini pasta, cooked al dente in salted water
- 1 T unsalted butter
- parmesan cheese, for garnish
- drizzle of olive oil
Instructions
- Add the beans to a large bowl and cover with 2 ½ quarts of water. Season with 2 ½ Tablespoons salt (1T/qt). Cover with plastic and place in the fridge for a minimum of 8 hours or overnight.2 cups cranberry beans
- The next day, rinse and drain the beans. Set aside.
- Heat the olive oil in a 4 qt soup pot over medium heat. Add the pancetta and saute with the onion until translucent.2 T olive oil, 2 oz diced pancetta, 1 small onion
- Stir in the garlic and cook until fragrant. Add the 3 rosemary sprigs.4 cloves garlic, 3 sprigs rosemary plus 2 teaspoons
- Stir in the tomato paste along with the red pepper flakes and cook for about 2 minutes.2 T tomato paste, ½ tsp red pepper flakes
- Add the soaked beans along with the vegetable broth and remaining 1 teaspoon of salt.1 qt. vegetable broth, 3 ½ Tablepoons kosher salt
- Simmer over medium heat until the beans are tender, about 45 – 50 minutes.
- Once the beans are tender and have absorbed the broth (hopefully), stir in the cooked pasta, the minced rosemary and finally the butter until melted. Correct for seasoning and serve with grated Parmesan cheese and a drizzle of olive oil.1 ½ cups ditalini pasta, 1 T unsalted butter, parmesan cheese, drizzle of olive oil
I’d love to make these vegetarian. Any suggestions for substituting the pancetta?
Hi Amy! I haven’t done this but I wonder if some meaty mushrooms ( like shiitake) diced up and sauteed would make up for the pancetta. I think a plant-based bacon could work really well too! Happy holidays! 😊