Pasta e Fagioli

Pasta e Fagioli

Pasta e Fagioli

By Master Chef Gianluca Deiana Abis

History

Pasta e Fagioli is a traditional Italian soup that originated as a peasant dish but has since become a staple in Italian cuisine. The combination of pasta and beans provides a hearty and nutritious meal, with variations found in different regions of Italy. In the north, it's often made with borlotti beans, while in the south, cannellini beans are more common. The dish can be prepared with or without tomatoes, depending on regional traditions.

Ingredients

• 250g Ditalini pasta (or another short pasta)

• 250g borlotti beans (or cannellini beans), soaked overnight if using dried

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 carrot, diced

• 1 celery stalk, diced

• 400g San Marzano tomatoes, crushed (optional, for a tomato-based version)

• 1L vegetable or meat broth

• 1 sprig fresh rosemary

• 2 tbsp extra virgin olive oil

• Salt & pepper to taste

• Pecorino Romano (optional, for serving)

Instructions

1. Prepare the BeansIf using dried beans, drain and rinse them after soaking overnight. Place them in a pot with fresh water and simmer until tender (about 45–60 minutes). If using canned beans, rinse and drain them.

2. Sauté the VegetablesIn a large pot, heat olive oil over medium heat. Add the onion, garlic, carrot, and celery, sautéing until softened (about 5 minutes).

3. Simmer the SoupAdd the beans, broth, San Marzano tomatoes (if using), and rosemary sprig. Season with salt and pepper.Bring to a gentle simmer and let cook for about 30 minutes, allowing the flavors to meld.

4. Cook the PastaRemove the rosemary sprig and use a spoon to mash some of the beans to thicken the soup.Add the pasta directly into the pot and cook until al dente, stirring occasionally. If the soup thickens too much, add more broth or water.

5. ServeDrizzle with extra virgin olive oil and serve with Pecorino Romano for extra flavor.

Wine Pairing 🍷

A Chianti Classico or a Barbera d’Asti complements the rustic, earthy flavors of the beans and tomatoes beautifully. For a white wine pairing, a Verdicchio works well.

Chef Tip

For an extra layer of flavor, cook the beans with a Parmesan rind or a small piece of pancetta. This will add depth and richness to the broth.

A bowl of Pasta e Fagioli is the ultimate Italian comfort food, perfect for chilly evenings or whenever you crave a nourishing, rustic meal. Buon appetito! 🍲