Pasta e Fagioli alla Napoletana
A thick, comforting Neapolitan pasta and bean soup cooked until velvety, traditionally made with mixed broken pasta shapes and rich aromatics.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 490 kcal
Equipment
- •Heavy-bottomed saucepan or Dutch oven
- •Wooden spoon
- •Chef's knife
- •Chopping board
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 14 g
- carbs
- 74 g
- fibre
- 9 g
- protein
- 18 g
- calories
- 490 kcal
Instructions
- 1
Warm two tablespoons of olive oil in a heavy-bottomed pot over medium heat.
- 2
Add the pancetta, garlic cloves, diced celery, and chilli flakes to the warm oil.
- 3
Fry gently for five minutes until the pancetta renders and the celery is soft and translucent.
- 4
Add the crushed tomatoes and a pinch of salt to the pot.
- 5
Simmer the sauce for six minutes until the tomatoes darken and the oil separates.
- 6
Pour in the cooked cannellini beans, their liquor, and the hot stock.
- 7
Crush one third of the beans against the pan side using your wooden spoon to thicken the broth.
- 8
Bring the liquid to a rolling boil, then tip in the pasta mista.
- 9
Cook uncovered for nine to eleven minutes, stirring frequently so the pasta does not catch on the bottom.
- 10
Add small splashes of hot water only if the stew becomes too dry before the pasta is cooked.
- 11
Take the pot off the heat when the pasta is tender and the liquid is creamy.
- 12
Stir in the chopped parsley and remaining olive oil, then rest for five minutes before ladling into bowls.
Chef's tips
Do not drain the pasta separately; cooking it directly in the bean broth releases starches that create the signature thick sauce. Stir constantly towards the end of cooking because the dense stew catches easily on the base of the pot.
Ingredient substitutions
- pasta mista → a mix of broken spaghetti ends, ditalini, and small tubetti
- pancetta → prosciutto ends, cured pork rind (cotica), or omit entirely for a vegetarian version
- cannellini beans → borlotti (cranberry) beans or dried beans soaked and simmered until tender
Storage
Store leftovers in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a saucepan over low heat, adding a splash of boiling water to loosen the thickened sauce.
Common mistakes to avoid
- •Adding too much water, resulting in a thin broth rather than a thick, creamy stew.
- •Failing to stir the pot regularly, which causes the pasta to stick and burn on the bottom.
- •Using only one pasta shape instead of mixed varieties, losing the classic varied mouthfeel.
Serving suggestions
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