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+ servings

Lola’s Pasta e Fagioli Recipe

Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Soup
Cuisine: Italian
Servings: 8 people


  • cups dried cranberry beans about 3 cups fresh
  • 1 clove clove
  • 1 tablespoon rosemary needles minced (½ teaspoon dried)
  • olive oil Extra virgin
  • 2 oz pancetta or prosciutto
  • cups dried tubetti pasta good quality
  • salt & pepper to taste


  • If you're using dried beans, sort them to remove stones or damaged beans and loose skins, soak them overnight and change the water at least once.
  • Cook the beans in 2 liters (8 cups) of water, with the pancetta, garlic, rosemary and salt to taste until done--they should be quite soft.
  • Remove half the beans from the pot with a slotted spoon and puree them through a food mill and toss them all back into the pot.
  • Simmer the soup until it takes on a creamed velvety texture, with the whole beans bubbling along.
  • Season to taste with salt and pepper, and cook the pasta in the soup until it is al dente.
  • Adjust the seasoning, let the soup rest covered for a few minutes, then ladle the ambrosia into individual bowls, and serve drizzled with a thread of raw olive oil, paired with a nice red wine like a Chianti Classico.


...Mmmm, this made me want to make some now!