This is one of those dishes I associate deeply with my childhood. Pasta e fagioli isn’t flashy or fast. It’s the kind of soup that simmers quietly on the stove for hours, filling the house with a comforting, familiar smell and slowly turning into something rich and nourishing.
In our family, a ham hock sometimes finds its way into the pot, a small twist introduced by my Mum. Often, it came from the leftover Christmas ham, carved down almost to the bone. It’s not traditionally Italian, but it feels true to the Italian tradition of repurposing every last scrap. It adds a gentle smokiness and makes the soup feel even more comforting. Other times, it’s left out entirely, and it still tastes just as good.
Nonna always finished hers with fresh tagliatelle, made daily and cut to the length of her palm to keep it practical and easy to eat.
Nonna’s Pasta e Fagioli with Smoked Ham
(Serves 4–6)
Ingredients
Olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
3 celery ribs, finely chopped
1 ham hock or ham bone
1½ cups dried borlotti beans (also called cranberry beans), soaked overnight
4–5 cups water, plus more as needed
4 cups vegetable or chicken stock (only if not using ham)
1 bay leaf
Parmigiano rind (optional but recommended)
Fresh tagliatelle, cut to the length of your palm
or short pasta such as ditalini, tubetti, or broken spaghetti
or fresh pasta cuttings (maltagliati)
Salt and freshly cracked black pepper
Freshly grated Parmigiano Reggiano, to finish
Extra virgin olive oil, to finish
Method
Drain the soaked beans and set aside.
Heat a generous glug of olive oil in a large, heavy-bottomed pot over medium heat.
Add the onion, carrots, and celery with a good pinch of salt. Cook slowly, stirring often, until very soft, sweet, and collapsed, about 12–15 minutes. Don’t rush this step.
Add the soaked beans, ham hock, bay leaf, and Parmigiano rind.
Cover generously with liquid:
If using ham, use water only, enough to cover the beans by a few inches.
If not using ham, add 4 cups stock, then top up with water until the beans are well covered.
Bring to a gentle simmer, then lower the heat and cook uncovered for at least 2 hours, stirring occasionally. The beans should be completely tender and the broth rich and cohesive.
Remove the ham hock and Parmigiano rind and set aside.
Ladle a few cups of the soup (beans, vegetables, and liquid) into a blender and blend until smooth. Return this back to the pot and stir to combine.
This step gives the soup its naturally creamy texture.
Shred the meat from the ham hock and return it to the pot. Discard the bone.
Taste and adjust seasoning with salt and pepper.
Add the pasta directly to the soup and cook until just tender.
Fresh tagliatelle will only need a few minutes.
Add more water as needed. The soup should be thick, but still spoonable.
Serve hot with freshly grated Parmigiano and a generous drizzle of olive oil.
Notes
Nonna tip: cut fresh tagliatelle to the length of your palm for ease of eating.
If you don’t want to use a blender, you can crush the beans with the back of a spoon, but blending a portion gives the best texture.
The soup thickens as it sits. Loosen with water when reheating.
Like most soups, it’s even better the next day.