Pasta E Fagioli (Italian Bean and Pasta Soup)

1 pound (454g) dried beans, such as cranberry (borlotti) beans or cannellini beans, soaked overnight in salted water (see notes)

Kosher or sea salt

6 cloves garlic, peeled

1 medium onion, peeled and halved

2 medium carrots, peeled and halved crosswise

2 ribs celery, halved crosswise

3 large sprigs fresh sage and/or rosemary

½ pound (227g) small pasta, such as ditalini or small shells

Extra-virgin olive oil, for drizzling

Freshly ground black pepper

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer