Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Pasta e Fagioli with Borlotti Beans 4.3 (11) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 6, 2019 Print Share Share Tweet Pin Email Photo: Gabriela Herman Prep Time: 35 mins Total Time: 1 hrs 40 mins Yield: Makes about 1 1/2 quarts Pasta e fagioli is best served immediately, because otherwise the pasta will continue to cook and absorb liquid as it sits. To reheat, add up to 1 cup of water until it's thinned to the desired consistency, then gently warm over medium-low heat. Borlotti beans are also known as cranberry beans. Ingredients 2 ½ pounds large tomatoes (4 to 5), such as beefsteak 1 ½ cups shelled fresh borlotti beans (from about 1 pound in the pod) Coarse salt 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 medium onion, diced (about 2 cups) 1 celery stalk, diced (about ½ cup) 1 medium carrot, diced (about ⅓ cup) 2 garlic cloves, minced (about 1 tablespoon) 3 -inch-long piece Parmesan rind or 1 slice salami 3 sprigs basil 2 cups water 1 cup ditalini pasta Freshly grated Pecorino Romano or Parmesan cheese, for serving Directions Bring a pot of water to a boil. Lightly score bottom of each tomato with an X, using a paring knife. Add tomatoes to boiling water and blanch until skin is pulling away, about 1 minute. Transfer tomatoes to a bowl of ice water. When cool enough to handle, peel tomatoes and coarsely chop. (You should have about 5 cups.) Place beans in a medium pot and cover with about 4 inches of water. Generously salt and bring to a boil over medium-high heat. Reduce heat and simmer until beans are creamy in the center, 40 to 45 minutes; drain. Meanwhile, heat oil in a medium pot over medium-high heat until shimmering. Add onion, celery, carrot, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until vegetables are softened and golden in places, about 5 minutes. Add Parmesan rind, tomatoes, and basil. Cook until tomato juices reduce and thicken slightly, about 3 minutes. Add water and bring to a boil. Reduce heat to low and partially cover pot. Simmer soup 40 to 45 minutes. Stir in 1/2 teaspoon salt, beans, and pasta; simmer until pasta is cooked, about 15 minutes. Remove basil sprigs and Parmesan rind. Serve with a drizzle of oil and grated cheese. Print