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.

Martha Stewart Living, July 2013

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Gabriela Herman

Recipe Summary

prep:
35 mins
total:
1 hr 40 mins
Yield:
Makes about 1 1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

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Reviews (3)

11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/13/2018
IN our small town we cannot get this type of bean so I use canned barracho bean and this is amazing. Lots of flavor!
Rating: Unrated
12/14/2015
Can I substitute dried Bortolini beans for fresh?
Rating: Unrated
10/01/2014
Great recipe!
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