Pasta e fagioli (Pasta and Beans)

2 days ago
2 min read

Pasta e fagioli is one of the symbolic dishes of traditional Italian peasant cuisine, born as a nutritious, economical preparation easily adapted to available ingredients. Widespread throughout Italy, it was especially common in the agricultural regions of Northern and Central Italy, such as Veneto and Emilia-Romagna, but many variations also exist in the South, from Campania to Sicily.

For centuries it was an everyday dish for farming families, especially during the colder months because it is rich in plant protein and highly filling. Legumes were a fundamental part of the popular diet and were often called “the poor man’s meat.”

The dish is closely linked to the culinary tradition codified by Pellegrino Artusi, author of the famous manual Science in the Kitchen and the Art of Eating Well. Although it does not always appear under the exact name “pasta e fagioli” as we know it today, the book includes several bean soups and pasta-and-legume preparations that demonstrate how widespread and rooted this combination already was in 19th-century Italian home cooking. 🍽️Serves: 4 ⏲️Time: 45 minutes 🧺Ingredients:

320 g small pasta (ditalini or small tubes)
300 g cooked cannellini or borlotti beans
1 medium carrot
1 celery stalk
1 medium onion
2 garlic cloves
200 g tomato passata
1 bay leaf
2 tbsp extra virgin olive oil
Salt to taste
Black pepper to taste

🥣Instructions: 1. Prepare the soffritto

Finely chop garlic, onion, carrot and celery. Heat the olive oil in a large pot and sauté the vegetables over medium heat for 3–4 minutes until soft and fragrant.

2. Add the tomato passata

Pour in the tomato passata, add the bay leaf and cook for 5 minutes over medium heat to develop flavor.

3. Add the beans Add the drained cooked beans. Stir and cover with hot water (600–800 ml, enough for a soup consistency). Simmer 10–15 minutes. 4. Cook the pasta Add the pasta directly to the pot. Cook while stirring often, adding hot water if needed, until al dente and creamy. Remove the bay leaf and season with salt and pepper. 5. Rest and serve Let rest 2–3 minutes to thicken naturally. Serve hot with a drizzle of extra virgin olive oil and freshly ground pepper. 💡Tips: