Pasta e Fagioli (pasta with beans) is a delicious, hearty soup well known in both Italy and North America. In the United States it's sometimes referred to as "pasta fazool", carrying the southern Italian pronunciation of the first Italo-Americans.
Pasta e Fagioli represents a great example of Cucina Povera (cuisine of the poor), being a traditional dish made with simple and inexpensive ingredients. Many important Italian dishes belong to Cucina Povera (e.g. 'polenta', 'osso buco', 'pasta cacio e pepe') - nowadays they are no longer made out of necessity, they are rather considered sophisticated delicacies.
There are many ways to make Pasta e Fagioli, but it's important to use a particular kind of small white beans called 'cannellini' and a short pasta such as 'ditalini' or 'tubetti'. This recipes uses tomato sauce, but there are also variations without it.
Ingredients for 2 people
- 1 small carrot
- 1 stick of celery
- 1 small onion
- 2 cloves of garlic
- 1 teaspoon finely chopped fresh rosemary
- ½ cup crushed tomatoes
- 1 can cannellini beans
- 2 cups vegetable stock
- Salt and pepper
- 60g ditalini pasta (3 handfuls)
Preparation
1) Finely chop carrot, celery, onion, garlic and rosemary.
2) Make a 'soffritto' (stir fry in olive oil, at medium heat, until tender).
3) Add the cannellini (drained).
4) Add the crushed tomatoes and the vegetable stock; adjust salt and pepper.
5) Simmer for ½ hr.
6) Add the pasta and cook for another 10 minutes (or the time indicated on the box).
Pasta e Fagioli represents a great example of Cucina Povera (cuisine of the poor), being a traditional dish made with simple and inexpensive ingredients. Many important Italian dishes belong to Cucina Povera (e.g. 'polenta', 'osso buco', 'pasta cacio e pepe') - nowadays they are no longer made out of necessity, they are rather considered sophisticated delicacies.
There are many ways to make Pasta e Fagioli, but it's important to use a particular kind of small white beans called 'cannellini' and a short pasta such as 'ditalini' or 'tubetti'. This recipes uses tomato sauce, but there are also variations without it.
Ingredients for 2 people
- 1 small carrot
- 1 stick of celery
- 1 small onion
- 2 cloves of garlic
- 1 teaspoon finely chopped fresh rosemary
- ½ cup crushed tomatoes
- 1 can cannellini beans
- 2 cups vegetable stock
- Salt and pepper
- 60g ditalini pasta (3 handfuls)
Preparation
1) Finely chop carrot, celery, onion, garlic and rosemary.
2) Make a 'soffritto' (stir fry in olive oil, at medium heat, until tender).
3) Add the cannellini (drained).
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4) Add the crushed tomatoes and the vegetable stock; adjust salt and pepper.
5) Simmer for ½ hr.
6) Add the pasta and cook for another 10 minutes (or the time indicated on the box).
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oooh that looks good... i wonder if i can find the beans and pasta...
ReplyDeleteAnd I can assure you it tastes even better :) Any kind of short pasta will do, as long as not overcooked - you want some texture out of it. As for the beans, the flavor of cannellini is quite unique, but any kind of white beans could work as well.
ReplyDeleteA few days ago we made 'Pasta e Faglioli' with maltagliati and sausage: simply delicious.
ReplyDeleteOne of the most widely recognized Italian-American dishes....think Dean Martin had something to do with it. Although my grandparents were from the south of Italy and very poor, I have no memory of them making this dish, nor my mother either. Thank you for the recipe.
ReplyDeleteReminds me of the wonderful neighborhood "faggiolata" in Piemonte during Carnevale! Love your blog.
ReplyDelete