Tuscan Cannellini Bean Soup – Pasta Con Fagioli

A very tasty, quick and easy light meal, this Tuscan Cannellini Bean Soup is a family favourite.

This popular recipe, also known as Pasta con fagioli, varies from region to region in Italy. Cannellini beans are a national favourite as they have a wonderful delicate taste, creamy texture, and are so versatile to cook with. This particular recipe is a version from Tuscany and it is my father’s favourite.

This is the second soup I prepared using canned beans from the Italian brand Cirio; the Tuscan Borlotti Bean Soup can be found here.

(Disclaimer: Cirio sent me these beans to review, all opinions are my own.)

Canned beans

Canned beans are so much more practical than cooking dried beans from scratch, and they are tasty so you are not losing out by going for the quicker option. In fact, they are always cooked perfectly and have a good texture.

As there are no preservatives, the liquid is perfect to add to the soup giving it a fuller flavour.

Tips

• Start with the garlic and rosemary in cold olive oil, heating slowly over a low heat to infuse the flavours till the garlic is softened, not browned. See Tips for storing herbs to ensure you always have herbs on hand
• Add the drained beans and heat through (do not discard the bean liquid, keep it aside)
• For a creamy texture, mash the beans with a fork
• Pour in the warm water, add salt and bring to a boil before adding any small pasta
• Once pasta is cooked (refer to cooking times), add the bean liquid and remaining beans
• Season according to taste and garnish with a swirl of olive oil and a grating of parmesan cheese

More Soup recipes

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Tuscan Cannellini Bean Soup - Pasta Con Fagioli

Nicole Shroff

A very tasty, quick and easy light meal; this Tuscan cannellini bean soup is a family favourite.

5 from 1 vote

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Cook Time 10 mins

Total Time 10 mins

Course Mains, Soup, starter

Cuisine Italian

Servings 2 people

Calories 344 kcal

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 clove garlic, minced
• ▢ 1 sprig fresh rosemary
• ▢ 2 150 grams/5 ounce can Cirio cannellini beans drain beans and reserve their liquid
• ▢ 1 cup warm water
• ▢ 1 cup any small pasta
• ▢ salt and pepper to taste
• ▢ olive oil for garnish
• ▢ Parmesan cheese for garnish

Instructions

 

• ▢
  In a medium saucepan, add the oil, garlic and rosemary. Turn the heat on low and soften the garlic.
• ▢
  Add ⅔ of the drained beans and stir for a minute or two to heat them through before mashing them with a fork.
• ▢
  Add water and a pinch of salt and bring to a boil.
• ▢
  Add the pasta and boil till pasta is cooked.
• ▢
  Stir in the bean water and remaining beans and cook on low heat for 2 minutes.
• ▢
  Serve with a swirl of olive oil and a sprinkling of parmesan cheese.

MEASUREMENT NOTES

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

Nutrition

Calories: 344kcalCarbohydrates: 57gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 11mgPotassium: 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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