Bean Soup with Pasta - Italian Pasta e Fagioli with Salt Pork
A hearty Italian bean soup featuring tender Great Northern beans simmered with aromatic vegetables, salt pork, and small pasta. This rustic pasta e fagioli develops rich, comforting flavors through slow cooking, creating a satisfying meal perfect for cold weather. The combination of beans and pasta provides substantial protein and carbohydrates, while the salt pork adds depth and richness. Traditionally served with grated Parmesan cheese, this version stays true to classic Italian home cooking with simple, wholesome ingredients that transform into something greater than the sum of their parts.
Ingredients
- 5 cups water
- 1 ¼ cups Camellia Brand Great Northern Beans
- 1 onion, chopped
- 1 tomato, chopped
- 2 celery stalks, sliced
- 2 cloves garlic, chopped
- ¼ pound salt pork, choppedpancetta1:1meat
adds saltiness and richness
- 2 teaspoons instant beef bouillonvegetable broth2 cups replace 2 tsp bouillonvegetarian
reduces sodium
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ cup uncooked Dagostino Birdseye Pasta
- grated Parmesan cheese
Instructions
- 1
Rinse and sort beans
- 2
Bring water and beans to a boil for 2 minutes
- 3
Remove from heat, cover and let stand 1 hour
- 4
Add onion, tomato, celery, garlic, salt pork, bouillon, and pepper to beans
- 5
Bring to a boil, then reduce heat, cover, and simmer until beans are tender
- 6
Add salt and pasta, stir
- 7
Cover and simmer until pasta is tender
- 8
Serve sprinkled with cheese
Tips
Soaking beans for 1 hour after boiling helps ensure even cooking and reduces cooking time compared to overnight soaking
Test beans for tenderness before adding pasta - they should be creamy but not mushy since they'll cook further
Add pasta in the final 15 minutes to prevent it from becoming overcooked and mushy
Good to Know
Refrigerate up to 3 days in covered container. Soup will thicken as it cools.
Can be made 1 day ahead. Reheat gently, adding water if needed to thin.
Serve hot with additional grated Parmesan and crusty bread.
Common Mistakes
Add pasta only in final 15 minutes to avoid mushy texture
Don't skip the 1-hour bean soaking step for even cooking
Substitutions
FAQ
Can I use canned beans instead of dried?
Yes, use 3 cups drained canned beans. Add them in the last 30 minutes of cooking to heat through without breaking apart.
What if I don't have salt pork?
Substitute with pancetta, bacon, or ham. For vegetarian version, use olive oil and extra vegetables for flavor depth.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. The soup thickens when cold, so add water when reheating if needed.