Italy Pasta e Fagioli (Pasta and Beans)
Pasta e fagioli is peasant soup—similar to a stew—from the Veneto region. In addition to pasta and beans, this dish includes a variety of ingredients, usually vegetables, herbs, and pancetta for flavor. Recipe Servings: Serves 10
Prep Time
10 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 1/2 cup (300 g) borlotti beans, soaked, drained, and boiled
- 2 Tbsp (30 ml) olive oil
- 2 onions, chopped
- 3 cups (300 g) celery with leaves, chopped
- 2 carrots, diced
- 4 cloves garlic, minced
- Pinch chili flakes
- 1 sprig rosemary, leaves only, minced
- 1/4 cup (5 g) flat-leaf parsley, minced
- 3 oz (85 g) pancetta, diced
- 28 oz (793 g) tomatoes, blanched, peeled, seeded, and chopped
- salt to taste
- Pepper to taste
- 8 oz (226 g) small-sized dried pasta
- Parmesan to taste
Directions
- Heat oil in a soup pot.
- Sauté onions, celery, and carrots until onion is translucent.
- Add garlic, chili, herbs, and pancetta. Sauté until meat is cooked through.
- Add tomatoes and sauté for 30 minutes.
- Separately, purée half the beans.
- Add puréed and whole beans to soup.
- Add more liquid if necessary, and check for seasoning.
- Separately, bring a large pot of salted water to a boil.
- Cook pasta until just tender.
- Place a serving of pasta in each soup dish. Add soup to cover, and season with Parmesan as desired.
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