Ina Garten 16 Bean Pasta e Fagioli

Ina Garten 16 bean pasta e fagioli turns a 16-bean soup mix, pancetta and crushed tomatoes into a thick, hearty Italian soup in 3 hours 30 minutes. Try this cozy soup for a cold Sunday dinner or a make-ahead family meal, since it freezes well and easily feeds a hungry crowd.

Simmer the soaked beans for a full hour until the skins peel away when you blow on one. Skip that and the soup turns out with tough, chalky beans that never go creamy.

Ina Garten swapped the usual white beans for Goya's 16-bean soup mix to give an old-fashioned Italian classic a fresh twist. She also passes a third of the beans through a food mill, which thickens the soup naturally without any cream or flour.

Source: Cooking for Jeffrey (2016)

Ina Garten 16 Bean Pasta e Fagioli

0.0 from 0 votes

Course: SoupCuisine: American, ItalianDifficulty: Medium

Servings

6

servings

Prep time

25

minutes

Cooking time

2

hours 

45

minutes

Calories

520

kcal

Mashed beans melt into the tomato and red wine broth, so the soup turns thick and rich around tender little pasta. A splash of red wine vinegar at the end brightens every spoonful.

Ingredients

• 1 (1-pound) bag Goya 16 Bean Soup Mix
  

• 2 tablespoons good olive oil, plus extra for serving
  

• 6 ounces pancetta, 1/4-inch-diced
  

• 1 large onion, chopped
  

• 1 tablespoon minced garlic (3 cloves)
  

• 1/2 teaspoon crushed red pepper flakes
  

• 1 (28-ounce) can crushed tomatoes, preferably San Marzano
  

• 1 cup dry red wine
  

• 4 to 6 cups good chicken stock, preferably homemade
  

• Kosher salt and freshly ground black pepper
  

• 1 cup miniature pasta, such as ditalini or tubettini
  

• 1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving
  

• 1 tablespoon good red wine vinegar
  

• Julienned fresh basil leaves, for serving
  

Directions

• Soak the beans: Place the 1-pound bag of 16 bean soup mix in a large bowl, cover with cold water by 2 inches and refrigerate overnight. The next day, drain the beans, rinse them under cold running water and drain again.
• Simmer the beans: Put the beans in a large pot with 8 cups of cold water, bring to a boil, then lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam, and they're done when the skin peels away as you blow on a bean.
• Brown the pancetta: Meanwhile, heat 2 tablespoons olive oil in a 10-inch stockpot or Dutch oven over medium heat. Add 6 ounces diced pancetta and 1 chopped onion, then sauté over medium to medium-high heat for 12 to 18 minutes until browned.
• Build the base: Stir in 1 tablespoon minced garlic and 1/2 teaspoon crushed red pepper flakes and sauté for 1 minute. Then add the 28-ounce can of crushed tomatoes, 1 cup red wine and 4 cups chicken stock. Stir in 1 tablespoon salt and 1 teaspoon black pepper, then turn off the heat.
• Mash some beans: Drain the cooked beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins.
• Add pasta and puree: Stir the bean puree and 1 cup ditalini or tubettini into the soup, bring to a boil, then lower the heat. Simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender.
• Finish and serve: If the soup is too thick, stir in up to 2 more cups of chicken stock, then add 1/2 cup Parmesan and 1 tablespoon red wine vinegar. Ladle into large shallow bowls and top each with a swirl of olive oil, extra Parmesan and julienned basil.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO stainless steel food mill, Cento certified San Marzano tomatoes, 3 cans. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make pasta e fagioli ahead of time?

Yes, this soup is ideal for making ahead. Refrigerate it for up to 5 days, and add a splash of chicken stock or water when reheating, since the pasta keeps soaking up liquid.

Can I freeze this soup?

Ina Garten says it freezes for up to 6 months. Pasta softens a little in the freezer, so thaw it overnight in the fridge and loosen it with extra stock as it warms.

What can I use if I can't find the 16 bean mix?

Any dried bean mix or plain cannellini beans will work. Cooking times shift with the bean, so keep simmering until the beans are very tender before you add them to the soup.

How do I make it vegetarian?

Skip the pancetta, start by sautéing the onion in a little extra olive oil, and use vegetable stock instead of chicken stock. Add a pinch of smoked paprika if you miss the smoky flavor.

What if I don't have a food mill?

Mash those beans with a potato masher or pulse them briefly in a food processor. The skins will stay in the mix, so the soup comes out a little more rustic, but it still thickens the same way.