I’ve Cooked Stanley Tucci’s Recipe Three Times in Just Ten Days

Back in high school, I worked as a prep cook at an Italian restaurant, chopping, dicing, and setting up the kitchen for the chef. Among all the dishes I prepared, pasta fagioli (or pasta e fagioli) was my favorite. It could have been because it was simple to make, or perhaps because I’d always enjoy a bowl when it was done. Either way, it was the star dish on the menu. So, when I saw Stanley Tucci making it recently, I was instantly taken back to those days, remembering how my love for pasta fagioli began.

What Exactly is Pasta Fagioli?

Pasta fagioli, or ‘pasta e fagioli,’ which translates to 'pasta and beans' in Italian, is a humble, hearty dish made from basic pantry ingredients. Despite its simplicity, the flavors are anything but basic. Onions and garlic create a fragrant base, while a rich broth, marinara sauce, and Parmesan bring depth and umami. Beans, pasta, and kale complete the dish, ensuring every bowl is satisfying and comforting.

Stanley Tucci’s Pasta Fagioli Recipe

The version I used to prepare at the restaurant took time to develop rich flavors. I’d spend hours tending to a big, well-worn pot that we only used for pasta fagioli. While many of us don’t have that kind of time these days, Stanley Tucci’s version simplifies the process. He uses canned beans, store-bought broth, and jarred marinara sauce to save time without sacrificing flavor. In fact, his use of marinara sauce is a game changer—pre-made sauces come pre-seasoned, meaning fewer ingredients for you! (Bonus: You can even cook this soup in one of the pots from his cookware line.)

Tips for Making Pasta Fagioli

Tip 1: Invest in Good Marinara. Since marinara is one of the dish’s main flavor enhancers, it’s worth picking one you love. Stick with a simple, no-fuss marinara sauce. A classic, basic version is all you really need.

Tip 2: Cook the Pasta Separately. Tucci wisely keeps the pasta and soup apart until it’s time to serve. If you add the pasta directly to the soup, it will continue to cook, absorb too much liquid, and turn mushy. In short, you’ll end up with a less-than-appealing dish. Keeping them separate also gives everyone the option to decide how much pasta they want. And if you have leftovers, store the pasta and soup separately—it’ll keep better that way.

Tip 3: Add a Parmesan Rind. While Tucci’s original recipe doesn’t include a Parmesan rind, I consider it my secret ingredient for soups. It imparts a wonderful touch of saltiness and depth. Simply let it simmer with the soup, and remove it just before serving.

Stanley Tucci’s Pasta Fagioli Recipe

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Total Time: 35 Minutes

Servings: 8

Ingredients:

• 2 tablespoon extra-virgin olive oil
• 1 medium onion, diced 
• 2 cloves garlic, chopped 
• 2 (15 1/2-ounce) cans cannellini beans, drained, and rinsed 
• 3 cups low-sodium chicken broth or vegetable broth 
• 2 1/2 cups (about one 24-ounce jar) marinara sauce 
• 1 Parmesan rind plus 1/2 cup grated Parmesan for serving
• 6 cups stemmed, chopped Tuscan kale
• 1 pound small pasta, such as ditalini
• 1 tablespoon red wine vinegar
• salt and black pepper, to taste
• crushed red pepper, to taste

Instructions:

1. Heat oil in a large pot over medium-low heat. Add onion and garlic, stirring frequently, until softened, about 8 minutes. 2. Add beans, broth, marinara, and Parmesan rind. Increase heat to bring to a simmer and cook for 15 minutes, stirring occasionally. 3. In another pot, bring 2 quarts of water to a boil, adding 2 teaspoons of salt. Add kale and cook until tender, about 3 minutes. Use tongs to transfer kale to the soup, keeping the blanching water. Bring the water back to a boil, add pasta, and cook according to package instructions. Drain pasta and divide among bowls. 4. Stir vinegar into the soup, adjust seasoning with salt and pepper, then ladle over the pasta. Garnish with grated Parmesan and crushed red pepper, if desired.

Adapted from Stanley Tucci’s Pasta Fagioli recipe.