Tuscan pasta and bean soup (Pasta e fagioli) from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 275) by Samin Nosrat

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Notes about this recipe

  • GloriaG on March 09, 2026

    Hearty, filling and very tasty! I used canned cannellini beans as a shortcut and would do it the same way in the future. Everything else following the recipe as written for pasta e fagioli. Perfect for a cold winter evening dinner. Makes generous amount.

  • kate_dneodu on March 01, 2026

    Great recipe. We did not include bacon or pancetta. We used water plus better than bouillon instead of bean cooking water or broth. We did the pasta e fagioli variant. We used chickpeas. One can of diced tomatoes instead of crushed. Didn’t add as much olive oil along the way. I added a bit of dried Italian seasoning before the last 20 minutes. We used less kale than called for, we used what we had.

  • averythingcooks on October 30, 2025

    I also say very good. I used pancetta & replaced the kale with frozen spinach. Cooked beans from my freezer meant no "bean juice" from the can (pretty sure I didn't miss it) + I had extra cooked ditalini from the previous night & so added it at the very end. This was a perfect time to use my fresh herb salt (stored in the freezer) for seasoning throughout the process.

  • kkmatti on October 28, 2025

    Very good. Used Swiss chard in place of the kale & added double the pasta called for for the pasta fagioli variation.

  • Cheri on February 02, 2019

    This is good, better if made ahead. The kale is bitter, of course, so the fresh parm is a good counter. Makes quite a bit. Omitted bacon, added leeks.

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