Pasta e Fagioli

Pasta e Fagioli

Rancho Gordo heirloom dried beans shine in this hearty and comforting dish.

  • Course:
  • Servings: Makes 4-6 servings


1 cup dried Rancho Gordo Heirloom Beans (try their cranberry, pinto, or the red kidney beans)
5 Tbsp DLM Extra-Virgin Olive Oil, plus more for drizzling
5 cloves garlic, smashed
1 small onion, roughly chopped
1/4 tsp red pepper flakes, or more to taste
1 tsp fresh rosemary, finely chopped
2 oz piece pancetta, diced (optional)
5 tomatoes from (1) 28-oz can DLM San Marzano Tomatoes D.O.P., crushed by hand
2 bay leaves
1 Parmigiano-Reggiano rind
1/2 cup Parmigiano-Reggiano, grated plus more for topping
2 cups small pasta, such as shells or ditalini
1 bunch kale, stems and ribs discarded, leaves chopped
1/4 cup fresh parsley, roughly chopped
Sea salt and freshly ground pepper


Follow package instructions to soak beans overnight. Heat 3 Tbsp olive oil in a large pot over medium heat. Add garlic, onion, red pepper flakes, rosemary, and pancetta (if using) and cook two minutes. Stir in tomatoes and cook two more minutes; season with salt. Add beans, 3 quarts water, bay leaves, and Parmigiano-Reggiano rind. Cover and bring to a boil, then reduce heat to low and simmer until the beans are tender, 1.5 hours to two hours. Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. Soup should be thick and creamy; thin with water if necessary. Remove bay leaves and Parmigiano rind. Add grated Parmigiano-Reggiano, parsley, remaining 2 Tbsp olive oil, salt, and pepper to taste. Drizzle with olive oil and Parmigiano-Reggiano before serving.

2 comments on “Pasta e Fagioli

  • I made this from the recipe in your newsletter, and must have copied it wrong, because I thought it was FIVE 28-oz cans of crushed tomatoes. It was VERY tomatoey, but still edible.

    1. Hi Toni! We sincerely apologize as we did have an error in the printed version of Table. This is the corrected recipe, using only 5 crushed tomatoes from a 28-oz can.

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