Pasta and Bean Soup (Pasta e Fagioli)

• 1 pound dried white beans
• 1 cup olive oil
• 1 whole clove of garlic, unshelled
• 1 bay leaf
• 1 teaspoon or more crushed or ground hot red pepper
• Fresh parsley
• ½ pound small diameter macaroni (whole wheat is best)
• Salt to taste

Ingredients for 6 servings (905 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Put washed beans in salted water (3 parts to 1 part beans).

2. 2

   Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour.

   Stovetop
3. 3

   Do not drain beans, but bring to a boil.

   Stovetop
4. 4

   Skim off foam and add oil, garlic and bay leaf.

5. 5

   Simmer for about 2 hours, or until tender.

   Stovetop
6. 6

   Cook pasta for 6–7 minutes, but don't let it get too soft.

7. 7

   Drain pasta and save some of the water.

8. 8

   Stir pasta and red pepper into beans and simmer until pasta is al dente, adding some of the saved water if necessary.

   Stovetop
9. 9

   Garnish with red pepper to taste and parsley.