Pasta e Fagioli alla Napoletana: A Classic Italian Bean and Pasta Soup
Pasta e fagioli, a traditional Italian dish hailing from Naples, is a flavorful and hearty comfort food perfect for any season. This delicious soup, combining tender beans, pasta, and rich tomato-based broth, provides a satisfying and nourishing meal that can be enjoyed by the whole family. Here’s how you can recreate this authentic Italian dish, using simple ingredients and a straightforward process to bring the taste of Naples to your table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pasta Mista (mixed pasta) | 320g |
| Fagioli cannellini secchi (dried cannellini beans) | 300g |
| Cotenna di suino (pork rind) | 80g |
| Pomodori pelati (peeled tomatoes) | 400g |
| Olio extravergine d’oliva (extra virgin olive oil) | 80g |
| Aglio (garlic) | 3 cloves |
| Sedano (celery) | 80g |
| Concentrato di pomodoro (tomato paste) | 15g |
| Alloro (bay leaves) | 2 leaves |
| Sale fino (fine salt) | To taste |
| Pepe nero (black pepper) | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 15g |
| Carbohydrates | 55g |
| Fiber | 9g |
| Fat | 12g |
| Saturated Fat | 2g |
| Sodium | 500mg |
Instructions:
Step 1: Soaking the Beans
The first step in preparing Pasta e Fagioli alla Napoletana is soaking the dried cannellini beans. Place them in a large bowl, cover with cold water, and leave them to soak for 6 to 8 hours. The longer they soak, the quicker they will cook later on, so you can even leave them overnight if you prefer. Once soaked, drain and rinse the beans thoroughly to remove any impurities.
Step 2: Preparing the Base
While the beans are soaking, prepare the other ingredients. Begin by peeling the garlic cloves and setting them aside. Clean the celery stalks, cutting them into smaller pieces, and place them in a food processor for chopping.
Next, in a large pot or deep saucepan, heat the olive oil over medium heat. Add the whole garlic cloves and the chopped celery. Let them cook for about 2 to 3 minutes, allowing the flavors to infuse the oil and become aromatic.
Step 3: Cooking the Tomatoes
Once the garlic and celery have softened and become fragrant, it’s time to add the tomatoes. Pour in the peeled tomatoes (you can crush them slightly with a spoon to release their juices) along with the tomato paste. Stir everything together to combine the ingredients evenly.
Step 4: Adding the Pork Rind
Add the pork rind to the pot. This ingredient is a key component in the traditional Neapolitan recipe, imparting a unique richness and depth of flavor to the dish. Let the mixture simmer for a few minutes so that the flavors meld together.
Step 5: Cooking the Beans
Now, add the soaked beans to the pot. Stir well and then pour in enough cold water to cover the beans by at least an inch. Toss in the bay leaves, and season with salt and pepper to taste. Allow the beans to cook gently over low heat for about 45 minutes, or until they are tender.
Step 6: Cooking the Pasta
Once the beans are cooked, it’s time to add the pasta. Choose a small, mixed pasta variety like ditalini or another shape that will hold up well in the soup. Stir the pasta into the pot, making sure it’s evenly distributed in the broth. Let the pasta cook for about 10-12 minutes, or until al dente, absorbing all the rich flavors of the beans and the tomatoes.
Step 7: Finishing the Dish
Once the pasta is cooked, taste the soup for seasoning and adjust salt and pepper as needed. Remove the bay leaves and discard them. If desired, you can also remove the pork rind at this point, or leave it in for extra flavor.
Step 8: Serving
Your Pasta e Fagioli alla Napoletana is now ready to serve! Ladle the soup into bowls, ensuring each serving gets a hearty portion of beans, pasta, and the savory broth. Drizzle a little extra virgin olive oil over the top for a final touch of richness and enjoy this comforting, rustic Italian dish.
Tips for Perfect Pasta e Fagioli:
- Soaking the beans: The soaking time can vary, but the longer they soak, the faster they’ll cook. Make sure you give them at least 6 hours or overnight for the best results.
- Pasta choice: Traditional pasta e fagioli uses small pasta shapes like ditalini, but feel free to experiment with other short pasta varieties.
- Consistency: If you prefer a thicker soup, you can use an immersion blender to purée a portion of the beans and broth, then stir it back into the pot for a creamier texture.
- Variations: For an added kick, some recipes include a touch of red pepper flakes or a sprinkle of grated Parmesan cheese on top.
This recipe is not just a meal; it’s a taste of Italy in a bowl. It’s the kind of dish that brings comfort on a cold day and pairs beautifully with a simple green salad and rustic bread. So gather your ingredients, follow the steps, and enjoy a traditional Neapolitan pasta and bean soup that will make your family feel like they’re dining in a charming Italian kitchen.
Bon appétit!
