🍲 Pasta e fagioli with maltagliati
Maltagliati e fagioli is a thick Italian bean soup cooked with maltagliati, irregular "badly cut" scraps of flat pasta. Borlotti beans are simmered with tomato, garlic and rosemary until creamy, then the pasta cooks right in the pot, thickening the broth. It is rustic and hearty, served hot or warm with a drizzle of olive oil.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g maltagliati or broken flat pasta
- 500 g cooked borlotti beans
- 400 g chopped tomatoes
- 3 garlic cloves, sliced
- 1 sprig rosemary
- 2 tbsp olive oil
- 1 litre water or vegetable stock
- Salt, pepper
Method
- Warm the olive oil with the garlic and rosemary for 2 minutes.
- Add the tomatoes and cook for 10 minutes.
- Add the beans and water, simmer for 15 minutes and mash a ladle of beans to thicken the soup.
- Add the pasta and cook until tender, about 8–10 minutes, adding water if needed.
- Rest for 5 minutes, season and serve with a little olive oil.
How to make it lighter
- Use more beans and less pasta for extra fibre and fullness.
- Keep the finishing olive oil to a teaspoon per bowl.
- Add chopped greens such as chard or kale for volume without many calories.
History
Pasta e fagioli is a classic of Italian peasant cooking found in many regional versions, from Veneto to Campania. Maltagliati were traditionally made from the leftover trimmings of fresh pasta, so nothing went to waste.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →