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    Home » Recipes » Soup

    Pasta & Borlotti Bean Soup

    Published May 19, 2017, modified Mar 6, 2021 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 11 Comments /

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    This Pasta & Borlotti Bean Soup is thick, creamy, full of flavour, and makes a delicious easy anytime meal in just 15 minutes.

    Pasta & Borlotti Bean Soup in a white bowl

    This classic Italian soup is one of my favourites. Packed full of flavour, it take only 15 minutes to prepare.

    Pasta and bean soup

    Pasta e fagioli, (Pasta and beans) is a classic Italian soup served all the year round. Different regions in Italy prepare it in different ways, using different types of beans such as borlotti, cannellini or garbanzo.

    The starches from the beans and pasta make this soup smooth and creamy. It is thick, comforting, wholesome, and utterly delicious!

    What type of beans to use

    For this version, I used borlotti beans (also known as also known as cranberry beans), combined with a little rosemary.

    Although summer is the season for fresh borlotti beans, this soup can also be made with dried or canned beans (I use good quality canned borlotti beans here).

    How to make it

    1. In a small saucepan, add the oil, garlic and rosemary.
    2. On medium heat soften the garlic till it softens and just starts to change colour (don’t let it brown).
    3. Add ¾ of the beans without the water, reserving the rest of the beans and water for later.
    4. Heat the beans through, then roughly mash them with a fork.
    5. Add 1 cup water and a pinch of salt, and bring to a boil.
    6. Now add the pasta of your choice (cooking times vary depending on which type of pasta you use), and boil till cooked.
    7. Add remaining beans and the liquid and heat through for another 2 minutes.

    Pro tips

    • Follow my  Tips for Storing Herbs to ensure you always have rosemary on hand.
    • In a saucepan, add the oil, garlic and rosemary before turning on the heat so they warm slowly, releasing their oils, and to prevent burning.
    • Adjust the amount of water according to the type of pasta used and how thick you like your soup.

    How to serve it

    This is a great make ahead soup as the flavours really come together after allowing it to rest for a while (at least 30 minutes).

    Serve warm or at room temperature, with grated parmesan cheese and a drizzle of good olive oil.

    More Soup recipes


    ⭐️ Are you making this recipe? Do let me know how it turned out in the comments! And please give it a star rating below!

    Instagram – I love seeing your creations, so post a picture, tag @endofthefork and hashtag #endofthefork

    ⚜

    bean soup in white bowl

    Pasta Fagioli Soup

    Nicole Shroff
    This Borlotti Bean & Pasta Soup is thick, creamy, full of flavour, and makes a delicious quick and easy anytime meal.
    5 from 1 vote
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    Cook Time 15 mins
    Total Time 15 mins
    Course Mains, Soup, starter
    Cuisine Italian
    Servings 2 people
    Calories 343 kcal

    Ingredients

    • 1 tablespoon olive oil
    • 1 clove minced fresh garlic
    • 1 sprig rosemary
    • 2 150 grams (or 5 ounce) can borlotti beans and the liquid do not rinse the beans
    • 1 cup small pasta any type will do
    • 1 cup warm water
    • salt and pepper to taste
    • Parmesan cheese for garnish

    Instructions
     

    • In a small saucepan, add the oil, garlic and rosemary*. Turn the heat on to medium and soften the garlic till it starts to soften and change colour (don't let it brown).
    • Add ¾ of the can of beans, reserving the rest of the beans and water for later.
    • Heat the beans through and then mash them with a fork.
    • Add 1 cup water, and a pinch of salt, then bring to a boil.
    • Add the pasta and boil till it is cooked (see cooking time on the pasta packet).
    • Add the remaining beans and liquid from the tin. Heat through and serve with some grated parmesan cheese and a drizzle of olive oil.

    Notes

    Follow my  Tips for Storing Herbs to ensure you always have rosemary on hand.
    *In a saucepan, add the oil, garlic and rosemary before turning on the heat so they warm slowly, releasing their oils, and to prevent burning.
    Adjust the amount of water according to the type of pasta used and how thick you like your soup.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 343kcalCarbohydrates: 57gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 14mgPotassium: 167mgFiber: 2gSugar: 2gVitamin C: 1mgCalcium: 16mgIron: 1mg
    Did you make this recipe? I'd love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    More Soup Recipes

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    • Creamy Red Pepper Soup
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    Reader Interactions

    Comments

    1. April Ronnecke

      May 21, 2017 at 10:53 pm

      When I was a kid, my grandmother used to always make a soup similar to yours and I hated it but now when she makes it I’m all over it. Your soup sounds delicious. I’d eat it any time of the year. I love a good soup recipe.

      Reply
    2. geekswhoeat

      May 21, 2017 at 10:05 pm

      I’ve never heard of borlotti beans… I’ll have to look for them!

      Reply
    3. NicoleShillings

      May 21, 2017 at 9:08 pm

      Wow – this looks like a hug from my Italian grandmother in a bowl. This would suit me just fine on a cold rainy day with some fresh bread… mmmmmmm!

      Reply
    4. The Olive Blogger

      May 21, 2017 at 1:26 pm

      This reminds me of the Pasta Fagioli my mother in law always used to make. Brings back some lovely memories and gets me excited that I can make something for my hubby that I know he loves! Looks delicious!

      Reply
    5. lynne

      May 21, 2017 at 1:24 am

      This is peasant food at its best. Love it.

      Reply
    6. The FoodOlic

      May 20, 2017 at 8:52 pm

      Great recipe for the last cold day of this spring. A hearty and warm bean soup!

      Reply
    7. Corina

      May 20, 2017 at 6:31 pm

      It’s definitely a good filling and easy soup recipe! I love simple meals like this during the week when I don’t have a lot of time for cooking.

      Reply
    8. eileenbakingsense

      May 20, 2017 at 2:30 pm

      Oh, I love a good bean soup. They are so filling and satisfying. Rosemary is the perfect herb with beans.

      Reply
    9. Gloria Duggan

      May 20, 2017 at 1:56 pm

      What a hearty looking soup. I have never heard of “cranberry beans”, I will have to search around and see if I can find them. Perfect comfort soup….and great leftovers too.

      Reply
    10. Sarah James @ Tales From The Kitchen Shed

      May 20, 2017 at 12:58 pm

      What a delicious soup recipe, I love borlotti beans. I like how quick and easy it is to make.

      Reply
    11. Danielle Cushing

      May 20, 2017 at 5:47 am

      It looks super simple and that’s what I’m all about on weeknights! Especially THIS rainy and chilly one. 🙂

      Reply

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