Pasta e Fagioli: A Hearty Italian Classic
Pasta e Fagioli is an incredibly comforting and satisfying dish that perfectly balances rich flavors and simple, wholesome ingredients. Originating from Italy, this soup-like pasta dish has won over hearts worldwide with its heartiness and depth. A mix of tender beans, savory meats, and a rich tomato broth envelops the pasta, making each bite a warm hug for the soul. On Love With Recipes, we’ll guide you through preparing this traditional Italian recipe with clear steps and handy tips for creating the perfect Pasta e Fagioli.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ditaloni Rigati | 320g |
| Dried Borlotti Beans | 200g |
| Tomato Passata | 250g |
| Lardo (or pork fat) | 80g |
| Prosciutto Crudo (cured ham) | 80g |
| Onion | 30g |
| Celery | 30g |
| Carrot | 30g |
| Garlic | 1 clove |
| Fresh Rosemary | 3 sprigs |
| Bay Leaves | 2 leaves |
| Extra Virgin Olive Oil | 10g |
| Freshly Ground Black Pepper | to taste |
| Salt | to taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 370 kcal |
| Protein | 18g |
| Carbohydrates | 50g |
| Fat | 12g |
| Saturated Fat | 3g |
| Fiber | 8g |
| Sugar | 6g |
| Sodium | 350mg |
Step-by-Step Instructions
1. Prepare the Beans:
Start by soaking the dried borlotti beans overnight in cold water. This step is essential to soften the beans and reduce their cooking time the next day. Once soaked, drain and rinse the beans under cold water.
Transfer the beans to a large pot, covering them with fresh cold water. Add 2 bay leaves and 3 sprigs of fresh rosemary to the pot for added flavor. Bring the water to a boil, then reduce the heat and simmer for about 80 minutes, or until the beans are tender. Make sure to check the water level during cooking and add more if needed.
2. Prepare the Vegetables and Meats:
While the beans are cooking, take the time to prep the vegetables and meats for the dish. Start by finely chopping the onion, celery, and carrot into small pieces. Cut the prosciutto crudo into strips and dice the lardo into small cubes.
3. Sauté the Aromatics:
In a large casserole or heavy-bottomed pot, heat 10g of extra virgin olive oil over medium heat. Add the garlic clove (whole, unpeeled) to the pot and cook for a minute until fragrant. Then, add the finely chopped onion, celery, and carrot. Stir everything together and let the vegetables cook gently for about 10 minutes, until softened.
Add a ladleful of the bean cooking water to the pot along with a pinch of salt and freshly ground black pepper. Stir to combine and cook for another 10 minutes, allowing the flavors to meld together.
4. Blend a Portion of the Vegetables:
Once the vegetables are cooked and tender, remove 2 ladles of the vegetable and broth mixture from the pot. Pour this into a blender or use an immersion blender to puree it until smooth. This step will give the pasta e fagioli a rich, creamy consistency without the need for cream.
5. Cook the Pasta:
With the beans now tender and the vegetable mixture ready, it’s time to add the 320g of ditaloni rigati pasta. Add the pasta directly to the pot with the bean and vegetable broth, stirring gently. Pour in more of the bean cooking water (or fresh water) until the pasta is just covered, and bring to a simmer. Stir occasionally, and cook the pasta until it’s al dente, usually about 8-10 minutes, depending on the brand and type of pasta used.
6. Final Touches:
Once the pasta is cooked, add the pureed vegetable mixture back into the pot and stir to combine. This will thicken the broth and add a velvety texture to the soup. Cover the pot and let the soup rest for about 3 minutes to allow the flavors to integrate.
Taste the soup and adjust the seasoning with more salt and pepper if necessary. At this point, you can also sprinkle in some extra fresh rosemary if you want to enhance the herbal aroma.
7. Serve and Enjoy:
Ladle the hearty pasta e fagioli into bowls and finish with an optional drizzle of extra virgin olive oil and a generous sprinkle of freshly ground black pepper. Serve it hot for the ultimate comforting experience.
Tips for the Best Pasta e Fagioli
- Bean Variety: If you can’t find borlotti beans, cannellini beans are an excellent alternative. They have a similar texture and mild flavor that works perfectly in this dish.
- Meat Choices: Lardo adds a deep, rich flavor to the dish, but if it’s unavailable, pancetta or even bacon can be used as a substitute. Similarly, prosciutto crudo brings an authentic touch, but you can also try speck or cooked ham.
- Pasta Type: While ditaloni rigati is a traditional choice, other short pasta like tortiglioni or cavatelli will work just as well. Just make sure the pasta can absorb the soup’s delicious broth.
- Vegetable Prep: Be sure to chop the vegetables finely to ensure they cook evenly and blend easily into the broth. If you prefer a chunkier texture, feel free to leave the vegetables in larger pieces before blending.
- Make It Ahead: Pasta e fagioli tastes even better the next day, as the flavors continue to meld. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Just add a splash of water when reheating to bring the soup back to its perfect consistency.
Pasta e Fagioli isn’t just a meal—it’s an experience that invites you to slow down and enjoy the art of cooking. The combination of tender beans, aromatic vegetables, savory meats, and perfectly cooked pasta will transport you straight to Italy with every spoonful. Whether you’re making this dish for a cozy family dinner or sharing it with friends, this recipe will become a staple in your culinary repertoire.
