Pasta fagioli soup with gluten-free Mista pasta

by Iris Imports
Pasta fagioli soup with gluten-free Mista pasta

PREPARATION 20 minutes

COOKING 2 hours


500 ml (2 cups) La Pugliesina dry white cannellini beans

250 ml (1 cup) MISTA IROLLO #GF908 pasta, cooked al dente


  • 45 ml (3 tbsp.) olive oil
  • 250 ml (1 cup) finely chopped onions
  • 250 ml (1 cup) celery, cut brunoise style
  • 180 ml (3/4 cup) carrots cut brunoise style
  • 2-3 bay leaves
  • 1 sprig of fresh rosemary or thyme
  • Salt and pepper to taste
  • 1 clove of garlic, finely chopped
  • 250 g (1 cup) home-cooked ham or pancetta, cut into cubes
  • 1.5 L (6 cups) homemade chicken broth
  • 1.5 L (6 cups) homemade ham broth
  • 45 ml (3 tbsp.) Granoro diced tomatoes
  • 2 parmesan crusts
  • 2 cans (400 g) Granoro cannellini beans, rinsed
  • Salt and pepper to taste


  1. Add the beans to a pot. Cover with cold water. Leave to soak overnight. Drain. Return to pot. Cover with cold water. Bring to a boil. Cook gently for 1 h to 1h 15 m. Remove from heat. Let cool in water. Set aside.
  2. In a large pot, heat oil. Gently cook the vegetables (onions, celery and carrots) over medium heat for 10 minutes, stirring regularly.
  3. Add garlic and pancetta. Cook for 5 minutes.
  4. Moisten with the broths. Add half of the soaked beans, the diced tomatoes and the parmesan crusts. Mix and bring to a boil. Cook gently for 30-35 minutes.
  5. Take a third (⅓) of the soup and blend in a blender until smooth. Return to soup.
  6. Add the precooked pasta. Cook for 2-3 minutes.
  7. Serve with a drizzle of olive oil and grated fresh Parmesan to taste.
You can also make this soup with canned beans. Use 4 cans of 400 g to replace the 500 ml (2 cups) of dry beans.

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