Pasta e fagioli in the rustic way

Pasta e fagioli alla maniera rustica

Traditional recipe

Ditaloni and borlotti beans in a full-bodied soup, enriched with lardo, ham and tomato passata.

125 min

4 servings

Easy

There pasta e fagioli in the rustic way is a first course Warm, hearty, and perfect for meals where you want a nutritious, richly textured dish. Its balance comes from the combination of the natural creaminess of the borlotti beans, the short pasta that absorbs the broth, and the savory note of lardo And prosciutto. The tomato passata adds color and a slight acidic component, while the soffritto A blend of onion, celery, and carrot creates a sweet and fragrant aromatic base. Cooking the ditaloni directly in the soup allows the starch to bind to the liquid, making the result thicker and more enveloping. Part of the beans are mashed to increase body without the need for thickeners. The final resting phase completes the blend and stabilizes the consistency, which should remain creamy but not dry.

Instructions

Voice reading

5 steps · natural Italian voice

Soaking and cooking the beans

60 min

Soak the borlotti beans in cold water for 8–12 hours. Drain, rinse, and cover with at least 3 cm (1.18 in) of fresh water. Bring to a gentle boil, remove the foam, and cook. over low heat for 45–60 minutes: they should yield to the pressure of the spoon without falling apart. Filter and reserve 1–(2.54 pt) 1.2 liters of water, keeping it warm.

Prepare the soffritto

6 min

Heat the oil in a saucepan over medium heatCombine the crushed garlic and the chopped onion, celery, and carrot. Gently sauté for 5–6 minutes, stirring, until the vegetables become soft, shiny and fragrant, without turning dark or burning.

Brown and season

10 min

Add the ham and the lardo. Sauté for 4–5 minutes, until the lardo The water becomes transparent and the ham releases its aroma. Pour in about 500 g (17.64 oz) of the bean water, bring to a simmer, and add the borlotti beans, reserving a cup. Let it simmer for 5 minutes.

Add the tomato

20 min

Add the tomato puree, salt sparingly and add pepper. Cover and simmer over low heat for about 20 minutes, until the tomato is blended and the broth thickens. Mash the reserved beans until you obtain a smooth cream.

Cook the pasta and vigorously stir

14 min

Bring to a boil the remaining bean broth and pour the ditaloni directly into the soup. Cook, stirring often, and check the consistency after 8–10 minutes: the pasta should be al dente and the creamy liquid. Turn off the heat, add a ladle of hot water and the bean cream, cover, and let rest for 2–3 minutes. Serve with oil and chili pepper optional.

Chef's Tips

Always keep the bean cooking water warm and add it little by little as the pasta cooks, so the starch regulates the thickness without making the soup dry.

Ingredients

(11.29 oz) 320 g of striped ditaloni
(7.05 oz) 200 g dried borlotti beans
(8.82 oz) 250 g of tomato passata (strained tomatoes)
(2.82 oz) 80 g of lardo (cured pork fatback) diced seasoned
(2.82 oz) 80 g of prosciutto in strips
(1.06 oz) 30 g finely chopped onion
(1.76 oz) 50 g finely chopped celery
(1.76 oz) 50 g finely chopped carrot
(1.41 oz) 40 g extra virgin olive oil
1 clove of garlic crushed
fine sea salt as needed
freshly ground black pepper as needed
chili pepper in flakes as needed (optional)
about 1–(2.54 pt) 1.2 l of bean cooking water

Can't find it in the US?

tomato passataMost US supermarkets
Sold as passata or strained tomatoes
Or: Canned whole peeled tomatoes, blended and strained
Not seasoned tomato sauce and not tomato paste.
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.