Pasta e fagioli is an easy and flavorful soup made from pasta and beans. What elevates this modest and frugal soup is the addition of potatoes and a soup base called a trito.
A trito is a mixture of aromatics and herbs that are finely diced, sautéd in olive oil, and used as a soup base for the pasta e fagioli. For this recipe, I used a mini food processor to chop the carrots, garlic, and parsley. Then I added extra-virgin olive oil to create a paste that is added to the soup.
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INGREDIENTS
3 quarts water
2-3 lbs baking potatoes, peeled and cut in half
2-3 sprigs fresh rosemary
2 dried bay leaves
2 tsp crushed red pepper (more or less depending on your preference)
1 trito recipe (recipe to follow)
extra-virgin olive oil
1 medium onion, chopped (about 1 cup chopped onions)
1 28-ounce can crushed tomato sauce
1 15-ounce can cannellini beans (rinsed and drained)
1 15-ounce can red kidney beans (rinsed and drained)
1 cup ditalini pasta (cook the pasta following manufacturer’s instructions)
salt and pepper (to taste)
grated Romano or Parmesan cheese (for garnish)
Trito
4 garlic cloves (peeled)
½ cup shredded carrots
½ cup lightly packed chopped fresh parsley
3-4 TBSP extra-virgin olive oil
Artwork – “Duquesne Steel Works: Daygo TV, “ by Chuck Beard:
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Mini food processor:
Lidia’s Italian Table:
Potato masher:
Full written pasta e fagioli recipe: