Pasta e Fagioli (As Pasquale Would’ve Made It, Kind Of)
- Dec 23, 2025
- 3 min read
By NatLaPirate
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1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Mise en Place (Do This or Don’t Cook)
Chop. Crush. Measure.
Everything ready. Everything waiting. Why?
Because once things start moving, it moves fast. You’ll thank me later.
This is not chaos cuisine.
Pasquale is watching.
2
Heat the oil
In a large, deep pot over medium heat, add the olive oil.
When you see those little shimmering “lines” in the oil — it’s ready. Not before.
3
Add the bacon
Drop it in. Let it cook until it’s halfway done — still flexible, not crispy.
If it snaps, you went too far. Reflect on your choices.
4
Onion & garlic time
Add the chopped onion and crushed garlic.
Cook until the bacon finishes crisping but still bends and the onion may have just started to roast.
We want flavor, not gravel.
5
Spices go in
Add basil, oregano, marjoram, thyme, salt, pepper, and chili.
Stir everything into the bacon fat and olive oil.
When you can smell the spices — that’s the moment.
6
Tomato paste
Add the tomato paste.
Stir until it melts into the fat and coats everything like it belongs there.
Because it does.
7
Broth
Pour in the broth. Stir until well mixed. Bring to a boil.
8
Beans
Add the rinsed Romano beans.
Reduce heat to a gentle simmer.
9
Now wait.
Let this simmer at least 45 minutes.
Longer is better. Always.
Let the soup marry itself.
Yes, you’ll want to eat it sooner.
Yes, you’ll think “this is probably fine.”
It’s not. Sit down.
10
Two Ways to Finish (Pasquale would not approve, but meh)
My way, because I like my soup to coat my noodles, thicker.
Bring your soup from simmer to rolling boil.
Add the ditali pasta directly to the soup.
Cook until tender.
The starch thickens everything.
The soup becomes a meal.
11
Pasquale’s Way
Cook the pasta separately.
Add it to the soup once it’s finished simmering.
Instructions
4 cloves garlic crushed
1 medium onion chopped
4 tbsp olive oil (≈ 60 ml)
1 tsp basil
1 tsp oregano
1 tsp marjoram
1 tsp thyme
1 tsp salt
1 tsp ground black pepper
Pinch of chili pepper to taste (this is Italy not daycare)
1 can Romano beans (≈ 540 ml / 19 oz) rinsed
4 slices bacon chopped into 1 cm / ½ inch pieces (More if you’re feeling sinful.)
2 cups ditali pasta (≈ 200 g / 7 oz) (The beans and bacon slide into those little bastards perfectly.)
1 heaping tablespoon tomato paste
4 cups of chicken broth (1 litre / 34 fl oz)
Ingrediants
Pasta e Fagioli (As Pasquale Would’ve Made It)
Chief Bean Bearer
Nat La Pirate Reppin' for The Tasty Terf
The easiest, tastiest, meal soup you'll ever make!
Servings :
8 Servings
Calories:
Meh, who cares.
Prep Time
15 min
Cooking Time
20 min
Rest Time
45 min
Total Time
1 hour 20 min
