Penne ai Legumi (Italian Bean Pantry Pasta Inspired by Fagioli)
This Italian bean pasta starts loose and brothy on purpose. Pasta cooks directly in the beans, creating a creamy, deeply satisfying vegetarian dish without shortcuts.
A Simple Soup That Feels Like Enough
This is the kind of soup I keep coming back to.
It’s brothy, but still satisfying.
Light, but still feels like a real meal.
Rancho Gordo cranberry beans give you that creamy texture without anything heavy. Farro brings chew. Potatoes soften just enough to give the broth a little body.
But what really makes it work is how it finishes.
Spinach, lemon, and really good extra virgin olive oil turn it from a pot of soup into something you actually want to eat again tomorrow.
Ingredients
- 2 cups reserved bean broth
- 2 cups water
- ½ cup dry farro
- 1 medium russet potato, diced
- 2 carrots, sliced
- ½ onion, diced
- 2 cloves garlic, sliced
- 1 Parmesan rind
- ¼ cup pine nuts
- 2–3 handfuls fresh spinach
- ½ lemon
- Extra virgin olive oil (use the good stuff)
- Salt and freshly cracked black pepper
- Chili flakes
Cook the Farro and Potatoes Together
Rinse ½ cup farro and add to a pot with 5 cups salted water.
Add diced russet potatoes at the same time.
Bring to a boil, then reduce to a simmer and cook for about 30 minutes, until both are tender.
Drain and immediately toss with extra virgin olive oil and a pinch of salt.
Build the Flavor Base First
In a large pot, heat a few tablespoons of extra virgin olive oil over medium heat.
Add:
- carrots
- onion
- garlic
- a pinch of salt
Cook for 5 to 7 minutes, stirring occasionally, until softened and fragrant.
You’re not trying to brown hard here. Just soften and build the base.
Build the Brothy Bean Base
In a large pot, add:
- cooked beans
- bean broth
- water
- Parmesan rind
Bring to a boil, then reduce to a gentle simmer for 20 to 30 minutes.
If you want a little more body, mash a small scoop of beans and stir it back in.
Add spinach, cover and let wilt and stay warm.
Toast the Pine Nuts
In a dry skillet over medium heat, toast pine nuts until fragrant and lightly golden.
Stay close.
As soon as they’re ready, transfer immediately to a cool bowl. The pan will keep cooking them if you don’t.
Build the Bowl
Add farro and potatoes to a bowl.
Ladle hot bean broth over the top.
Finish Like It Matters
Top with:
- toasted pine nuts
- a generous drizzle of extra virgin olive oil
- chili flakes
- a squeeze of fresh lemon juice
Notes That Make the Difference
- Cooking grains separately keeps the broth clean
- Russet potatoes breaking down slightly adds natural body
- Pine nuts add texture without heaviness
- Spinach and lemon bring balance and brightness
- Extra virgin olive oil is essential for the final flavor
- This soup gets even better the next day
This is one of those meals that doesn’t need much explaining.
It’s just a few good ingredients, finished the right way.
And that’s usually enough.
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