Pasta Fagioli

Chef notes

Somewhere in between a bowl of brothy soup and a saucy plate of pasta, you’ll find pasta fagioli. The classic Neapolitan dish features plenty of comforting ingredients that will keep you full and satisfied — creamy white beans, bite-sized pasta, leafy greens and tomatoes, all of which simmer together in a rich broth. The result is a simple dish that’s surprisingly flavorful.

There’s one shortcut in this recipe that makes things even simpler and somehow more flavorful. Instead of using fresh tomatoes, Tucci stirs a jar of marinara sauce into the broth. Since marinara sauce is already flavored with ingredients such as onions, garlic and herbs, it automatically adds a flavor boost to the hearty soup with zero effort. It also means that you can make this soup whenever the craving strikes. You don’t have to wait for summer tomatoes to roll around; you can just use a jar of tomato sauce. If you have some homemade marinara on hand, add it into the soup! Otherwise, choose your favorite jar at the grocery store.

Another thing that makes this dish special is the pasta. Ditalini is the most traditional, plus the tiny tubes are fun to eat. The pasta matches the size of the cannellini beans, so you’re guaranteed an even amount of everything in each spoonful.

Since this recipe is so simple at its core, be sure to start with a good broth for the base. If you make your own chicken or vegetable stock, that’s all the better. But there are plenty of good store-bought broths available. Bulk up the brothy mixture with a few handfuls of tender Tuscan kale and finish each bowl with a light sprinkle of grated Parmigiano-Reggiano cheese.