Fire-Roasted Pasta e Fagioli — Photo:
Greg Dupree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Active Time:

45 mins

Total Time:

1 hr 15 mins

Yield:

6 servings

Pasta e fagioli (literally, “pasta and beans”) is a traditional Italian soup beloved for its hearty nature. This version has all the vegetables, pasta, and beans you expect from the classic dish, with an extra touch. Charring tomatoes and peppers with a quick stint under the broiler gives this soupy stew its heady, fire-roasted flavor. Meanwhile, pancetta offers a nice hit of salt, and fresh basil lends brightness. Starting with freshly cooked beans takes the dish to the next level, but if you wish, you can lean on canned beans (such as dark red kidney beans) instead.

We love to round this hearty soup out with buttery garlic bread and a simple green salad.

Frequently asked questions

What is pasta e fagioli?

Pasta e fagioli (literally, “pasta and beans” in Italian) is a classic, hearty Italian bean and pasta soup.

What are borlotti beans?

Borlotti beans, often called cranberry beans in the U.S., are thin-skinned beans popular in Northern Italy prized for their nutritiousness (they are unusually high in iron), not to mention great flavor and a creamy texture. They can be found in most grocery stores or you can purchase them from online retailers like Rancho Gordo.

Notes from the Food & Wine Test Kitchen

Covering the hot broiled peppers and tomatoes with plastic wrap creates a steamy environment that helps lift the peels or skins from the vegetable easily.

Make ahead

Pasta e fagioli can be made ahead and kept in an airtight container in the refrigerator for up to four days.

Suggested pairing

Choose a bottle that’s zippy, minerally, and crisp, such as a Greek white. We love Domaine Sigalas AA Assyrtiko-Athiri.

Ingredients

1 pound plum tomatoes, cored and halved lengthwise (about 4 tomatoes)
1 medium (8-ounce) red bell pepper, halved lengthwise
1/4 cup extra-virgin olive oil, divided, plus more for garnish
2 teaspoons kosher salt, divided
1 (4-ounce) package diced pancetta (1/2 cup)
1 medium (8-ounce) yellow onion, finely chopped (about 1 cup)
1 large (5-ounce) carrot, peeled and chopped (about 1 cup)
6 large garlic cloves, finely chopped (about 2 1/2 tablespoons)
4 cups vegetable broth
1/2 teaspoon black pepper
3 cups cooked and drained borlotti or red kidney beans
1 cup uncooked dried ditalini pasta (about 4 1/2 ounces)
1/4 cup chopped fresh basil, plus more for garnish

Directions

Preheat oven to broil with oven rack 6 inches from heat. Toss together tomatoes, bell pepper, 2 tablespoons oil, and 1/2 teaspoon kosher salt on an aluminum foil–lined small rimmed baking sheet until coated. Arrange tomatoes and bell pepper in an even layer. Broil in preheated oven, turning halfway through cooking time, until charred, about 12 minutes. Transfer tomatoes and bell pepper with juices to a medium heatproof bowl; cover with plastic wrap, and let stand until cool enough to handle, about 15 minutes. Remove and discard tomato and bell pepper skins. Chop bell pepper; set aside. Crush tomatoes using the back of a spoon, and reserve with juices in bowl. Set aside.
Heat remaining 2 tablespoons oil in a medium Dutch oven over medium. Add pancetta, and cook, stirring often, until fat is rendered and pancetta is beginning to crisp, 6 to 8 minutes. Using a slotted spoon, transfer pancetta to a paper towel–lined plate to drain; reserve rendered fat in Dutch oven. Add onion to fat in Dutch oven; cook, stirring occasionally, until softened, 3 to 5 minutes. Add carrot, and cook, stirring occasionally, until carrot is softened and onion begins to brown, about 6 minutes, adding garlic during final 2 minutes of cooking time. Stir in reserved crushed tomatoes and juices, chopped bell pepper, broth, black pepper, and remaining 1 1/2 teaspoons kosher salt; bring to a boil over medium. Stir in beans and pasta; cook, stirring occasionally, until pasta is al dente, about 10 minutes. Remove from heat, and stir in basil and reserved pancetta. Garnish with additional oil and basil.

Originally appeared in Food & Wine magazine, December 2023 / January 2024