Pasta e Fagioli (Pasta e fagioli)
Overview
Pasta e fagioli is an Italian soup of beans and small pasta, eaten throughout the country in many regional versions. Borlotti or cannellini beans are cooked with onion, garlic, celery, rosemary and sometimes tomato, and part of the beans is mashed to make the soup creamy. Short pasta such as ditalini is cooked directly in the pot. It is finished with good olive oil and black pepper, and sometimes Parmesan. Some versions use a piece of pancetta or Parmesan rind for extra flavour.
Pictures
History
Pasta e fagioli began as peasant food, combining two cheap and filling staples. Every region of Italy has its own style, with the Veneto, Campania and Tuscany all claiming famous versions. It became known abroad through Italian emigrants and even appeared in popular songs as pasta fazool. Today it is served in homes and trattorias across Italy and in Italian restaurants around the world.
Main ingredients
Borlotti beans, small pasta, tomato, garlic, rosemary, olive oil. The soup is built on bean broth and is usually served hot. Diet: vegetarian; not usually gluten-free.
Recipe outline serves 4 · ~75 min
Ingredients
- 400 g cooked borlotti beans
- 150 g ditalini or small pasta
- 1 onion, 1 celery stick, 2 garlic cloves
- 1 sprig rosemary, 2 tbsp tomato passata
- 1.2 l stock or water
- olive oil, Parmesan
Allergens: Contains: Celery, Gluten, Milk. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Soften the onion, celery, garlic and rosemary in olive oil.
- Add beans, passata and stock and simmer for 15 minutes; mash part of the beans.
- Add the pasta and cook until tender.
- Season and serve with olive oil and Parmesan.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.