Pasta e fagioli
Pasta e fagioli
The poor man's dish that became king: a thick and comforting soup where the pasta is cooked directly in the bean broth, creating an irresistible creaminess.
There pasta e fagioli It is one of the oldest and most widespread dishes in Italy, with very different regional variations. In Veneto, the Borlotto di Lamon bean is used, in Campania, cannellini beans with soffritto Neapolitan and tomato.
Instructions
ShareVoice reading
4 steps · natural Italian voice
Prepare the soffritto
10 minFinely chop the carrot, celery and onion (the soffritto). Heat the oil in a large saucepan, add the soffritto and let it wither over low heat for 10 minutes. Add the garlic and rosemary.
Add the beans
Drain the canned beans and rinse them. Add them to the soffrittoRemove half the beans and blend them with a little hot water until smooth. Return the mixture to the pot: this step creates the dish's signature creaminess.
Cook the pasta in the broth
Add water or hot broth until well covered. Bring to a boilPour the pasta directly into the soup and cook according to the instructions, stirring frequently to prevent sticking. Add water if necessary.
Fix and serve
5 minSeason with salt to taste and pepper. Let it rest for 5 minutes with the lid on: the pasta continues to absorb liquid. Serve with a drizzle of olive oil extra virgin raw, off the heat and a grind of black pepper.
Chef's Tips
Blending half the beans is the secret to creaminess: don't skip this step. The pasta should be cooked in the bean broth, not in separate water: that's where it acquires its flavor. If you have any leftovers, the next day you can pasta e fagioli It's even better: add hot broth and stir.
The story
Historically, it's a peasant and humble dish, born from the need to exploit every ingredient: beans were the protein of the lower classes, while pasta, cooked in broth, absorbed all their flavor. Today, it's considered a masterpiece of Italian peasant cuisine. The perfect consistency is subjective but can be divided into two schools: "dry" (thick like risotto) or "brodosa" (like soup). In both cases, the pasta should never be drained but cooked directly in the broth.
Ingredients
- (10.58 oz) 300 g short pasta (ditalini, tubes or mixed pasta)
- (14.11 oz) 400 g canned borlotti (or cannellini) beans, or (7.05 oz) 200 g dried beans (soaked)
- 1 carrot, 1 celery stalk, 1 onion
- 2 cloves of garlic
- 1 sprig of rosemary
- Extra virgin olive oil
- Salt, pepper
- Optional: (1.76 oz) 50 g of lardo (cured pork fatback) or pancetta, crust of Parmigiano Reggianopeeled tomato
Can't find it in the US?
- lardo (cured pork fatback)Italian delis or online
The fattiest part of pancetta, finely chopped
Or: Salt pork, rinsed and finely chopped
Lardo is a cured meat, not lard (rendered fat). Salt pork is saltier: reduce the salt.
- pancettaMost US supermarkets
Unsmoked bacon or salt pork, blanched 1 minute in boiling water
Salt pork is saltier: taste before adding salt.
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate