Bean Broth

Brodo di Fagioli

Piedmontese broth made with dried beans and pistachios, a small egg pasta dish to be enjoyed hot or cold.

4 servings

Easy

Piedmont

EasyPiedmont

Bean broth is a simple yet hearty dish, combining the soft texture of legumes with the delicate flavor of pistadein, a small egg pasta cut into small pieces. It's perfect for a warm, satisfying meal, but can also be enjoyed cold, maintaining its essential character. The recipe emphasizes just two key ingredients: dried beans, which thicken the liquid during cooking, and pistachios. fresh egg pasta, which completes the dish with a tender, even texture. The technique involves cooking the legumes directly in water: first, the legumes must be tenderized, then the pasta is added to the still-boiling broth. This preparation is a traditional Piedmontese dish.

Instructions

Voice reading

4 steps · natural Italian voice

Cook the beans

Place the dried beans in a pot with the water and bring everything to a boil at the same time. Continue cooking until the beans are tender and easily pierced with a fork; the liquid should remain thin enough to accommodate the pasta and become a broth.

Check the cooking

Check the consistency of the beans before adding the pasta: they should be cooked through, without becoming tough or crunchy. Keep the liquid at a gentle simmer, which is essential for cooking the pasta evenly without interrupting the temperature.

Add the pistachios

Add the pistachios to the bean broth once the legumes are cooked. Stir gently and continue cooking until the egg pasta, broken into small rice-like pieces, is tender. The broth should remain warm and the pasta should be evenly distributed throughout the liquid.

Serve the broth

Pour the bean broth into soup bowls and serve hot, distributing the beans, pasta, and liquid evenly. Serve immediately after cooking, when the pasta is hot and the texture of the pasta is tender. This dish can also be enjoyed cold.

Chef's Tips

For even cooking, bring the beans and water to a boil together and add the pistachios only when the legumes are tender, so that the pasta doesn't fall apart.