Pasta Fagioli Recipe

Pasta e Fagioli, or Pasta Fagioli, is a beloved Italian dish that translates to “pasta and beans.” This hearty soup-like dish originates from Italy’s rich culinary tradition, specifically from the regions of Campania and Tuscany. It’s known for its comforting blend of pasta, beans, vegetables, and savory broth, making it a perfect choice for cozy family meals or chilly evenings. Here’s how you can recreate this classic recipe at home.

Ingredients:

• 1 cup dried cannellini beans (or you can use 2 cans of cannellini beans, drained and rinsed)
• 1 cup ditalini pasta (or any small pasta shape like elbow macaroni)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Fresh parsley, chopped (optional, for garnish)
• Extra virgin olive oil for sautéing

Instructions:

1. Prepare the Beans:

• If using dried beans, rinse and soak them overnight in cold water. Drain and rinse before cooking.
• In a large pot, cover the beans with water, bring to a boil, then reduce the heat and simmer until tender (about 1-1.5 hours). Add salt towards the end of cooking. If using canned beans, skip this step.

1. Sauté the Aromatics:

• In a separate large pot, heat olive oil over medium heat. Add chopped onions, minced garlic, diced carrots, and celery. Sauté until the vegetables are tender and the onions are translucent, about 5-7 minutes.

1. Add Tomatoes and Broth:

• Stir in the diced tomatoes (with juices) and tomato paste. Cook for another 2-3 minutes to blend the flavors.
• Pour in the chicken or vegetable broth, add dried oregano and basil. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes to develop the flavors.

1. Combine Beans and Pasta:

• If using dried beans, drain them and add to the pot. If using canned beans, rinse them before adding to the pot. Stir well to combine.
• Add the pasta and cook according to package instructions until al dente (usually about 8-10 minutes).

1. Season and Serve:

• Taste and adjust seasoning with salt and pepper as needed.
• Ladle the Pasta e Fagioli into bowls. Serve hot, garnished with grated Parmesan cheese and chopped parsley if desired. Drizzle with a bit of olive oil for extra flavor.

Tips for Serving:

• Variations: Some recipes include pancetta or bacon for added richness. You can also vary the type of beans used—borlotti beans are a traditional choice in some regions.
• Make it Vegan: Substitute vegetable broth for chicken broth and omit the Parmesan cheese or use a vegan alternative.
• Storage: Pasta e Fagioli tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy this wholesome and satisfying Pasta e Fagioli recipe as a main dish or a starter. Its robust flavors and simple preparation make it a timeless favorite that’s sure to warm hearts and bellies alike. Buon appetito!