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“Bean soup is traditionally slowly cooked in terracotta pots, often with the addition of prosciutto or pork meat to enhance its flavor. There are infinite variations of this recipe as almost every region of Italy has a different way of making “Pasta Fasul” (the way this dish is know in the United States).”
1hr 35mins

Ingredients Nutrition


  1. Clean and wash the beans the night before. Place them in a container, and cover with fresh water. Let the beans soak in the water overnight.
  2. The next day, when ready to cook, drain the beans. In a stockpot, pour 1 quart (1 liter) water and add the beans. Boil for about 20 mIn a stockpot, or until the beans are tender,
  3. In a second stockpot pour the extra-virgin olive oil, and turn the heat to medium. Add the bacon, onion, celery, and carrot. Sauté for 2 - 3 minutes, or until the onion becomes soft. Stir in the tomato.
  4. Transfer about one third of the beans to a plate. Using a potato masher, reduce the beans to a paste. Add to the sauteed vegetables, the beans, the puréed beans, the broth, and the original beans cooking water.
  5. Bring to a boil. Add salt and pepper. Cook for about 15 minutes, until the ingredients are well blended.Add the pasta and cook for the time indicated by the manufacturer, checking for readiness from time to time.
  6. Pasta is ready when al dente (firm but not too soft or overcooked). Adjust the salt if necessary.Place the soup in a large bowl or single serving dishes. Drizzle with the extra-virgin olive oil and serve warm.

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