Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Pasta e (tre) fagioli

Pasta e (tre) fagioli

Name: Pasta e (tre) fagioli
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 2 cups cannellini beans (about 400 grams); 1 cup red beans (about 150 grams); 1 cup borlotti beans (about 150 grams); 1 cup small pasta shapes (about 150 grams); 1 carrot; 1 shallot; 2 celery stalks; as needed Vegetable broth,; as needed Salt,; as needed Extra virgin olive oil,; as needed Black pepper,; 2 tablespoons tomato purée; 2 sage leaves; 1 garlic clove

Doctor Cooking @doc_Cooking

Pisa

After making the special pasta e ceci recipe, I wanted to try the pasta e fagioli suggested by Luca Pappagallo on his blog Casa Pappagallo. The way he creates a thick, flavorful bean broth in a short time is amazing. Using three types of beans also makes it very colorful.

Doctor Cooking @doc_Cooking

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Ingredients

30 minutes

Serves 3 servings

2 cupscannellini beans (about 400 grams)
1 cupred beans (about 150 grams)
1 cupborlotti beans (about 150 grams)
1 cupsmall pasta shapes (about 150 grams)
1carrot
1shallot
2celery stalks
as neededVegetable broth,
as neededSalt,
as neededExtra virgin olive oil,
as neededBlack pepper,
2 tablespoonstomato purée
2sage leaves
1garlic clove

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Steps

30 minutes

1

Peel and finely chop the carrot, celery, and shallot. Prepare a small pot of vegetable broth.
2

Heat a little extra virgin olive oil in a pot with the garlic and sage. When the sage starts to sizzle, add the chopped vegetables and cook for 1 minute. Add a ladle of hot broth and cook for 10 minutes or until the vegetables are soft. Add more broth if needed.
3

Take the cannellini beans and blend half of them with two tablespoons of broth. You can use canned beans or cook them yourself for better flavor.
4

When the vegetables are soft and the broth has been absorbed, add the whole beans. Then add the cannellini bean purée and two tablespoons of tomato purée. Stir and season with salt.
5

Add the pasta. Cook, adding a little broth at a time as you would for risotto. Turn off the heat when the pasta is 4-5 minutes from being done. Let it rest for 5 minutes so the pasta finishes cooking with the residual heat and stays al dente. Serve with a drizzle of extra virgin olive oil and a grind of black pepper.

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Doctor Cooking @doc_Cooking

Published in the US on September 29, 2025 14:01

Pisa

Mi chiamo Marco e vivo in provincia di Pisa. La cucina è una delle mie passioni. Nel 2018 ho provato per la prima volta un ristorante stellato e ho cambiato completamente la mia attitudine verso il cibo. La mia filosofia è che tutto quello che mangiamo dovrebbe sempre valere la pena di essere mangiato, essere sempre un'esperienza di gusto.