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Mario Batali's Bean and Pasta Soup (Pasta e Fagioli)

Bean Pasta Soup Mario Batali
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A classic Italian dish!
skill level
Easy
time
30-60min
servings
8
cost
$
Contributed by : Mario Batali
This tasty dish is perfect for dinner tonight.
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things you'll need.
ingredients
  • 2 tablespoons pork fatback (cut into small cubes)
  • 6 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped italian parsley (plus more for garnish)
  • 1 medium spanish onion (finely chopped)
  • 2 tablespoons tomato paste
  • 8 cups chicken stock
  • 3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
  • 2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
  • salt and freshly ground black pepper
  • Parmigiano (for garnish)
kitchenware
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step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 2 tablespoons pork fatback (cut into small cubes)
    2 tablespoons extra virgin olive oil
    1/4 cup finely chopped italian parsley (plus more for garnish)
    1 medium spanish onion (finely chopped)
    instructions In a Dutch oven, heat the pork fat and 2 tablespoons of the olive oil over high heat until almost smoking. Add the parsley and onion and cook, stirring, until the onion is browned and soft, 8 to 10 minutes.
  • step 2
    ingredients 2 tablespoons tomato paste
    8 cups chicken stock
    3 cups cooked barlotti beans or kidney beans (rinsed and drained if canned)
    instructions Stir in the tomato paste, reduce the heat to medium, and cook for 10 minutes. Add the chicken stock and beans and bring to a boil. Lower the heat and simmer for 30 minutes.
  • step 3
    ingredients 2 cups dried pasta scraps from making fresh pasta (or broken dried fettucini)
    salt and freshly ground black pepper
    instructions Add the pasta and simmer for 10 more minutes. Remove from the heat, season with salt and pepper, and allow to rest for 10 minutes.
  • step 4
    ingredients 4 tablespoons extra virgin olive oil
    Parmigiano (for garnish) 
    instructions Divide the soup among six serving bowls, drizzle with the remaining olive oil, garnish with parsley and grated Parmigiano, and serve.
  • print recipe 
 

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