Pasta e Fagioli/ Italian Soup with Beans and Pasta

 Pasta e Fagioli

With Borlotti Beans

Pasta e Fagioli could very well be the national dish of Italy. It was born in the countryside and very much a true "cucina povera" dish. This flavourful soup was made out of necessity using simple, inexpensive ingredients that they harvested. 

There is no official recipe for pasta e fagioli, but is present in every region of Italy with slight differences in the ingredients.

We grew up on my mother's version of pasta e fagioli which she learned to make as a young girl. This classic romano style uses pancetta to flavour the broth and give it a salty, earthy flavour. She would add the ends of home made prosciutto so as not to throw them out or bits of home made pancetta. Nothing went to waste in our house. If meat was not available, we would eat it without and the version here is meatless. 

Of course, the choice is up to you to add pancetta or not. 

If you are going to add pancetta simply cut it into cubes and fry before adding the soffritto. 

 

 It is typically made with borlotti or cannellini beans. Borlotti beans are also known as romano beans. I prefer cannellini beans over borlotti beans as I find them to be creamier and sweeter than other beans.  Cannellini beans are otherwise known as white kidney beans. You can decide for yourself which beans you want to use!

I always have bags of dried beans in my pantry. When preparing for this dish I will soak the beans in a large pot of water the night before. It is recommended that they soak for a minimum of 10 hours.  Alternatively, you can use canned beans. If you do use canned please  have some vegetable or chicken stock available in lieu of the water from boiling the beans. 

If you have extra beans leftover they can be strained and cooled and then placed in a large freezer bag and used for another meal. 

As with all good Italian soups, this one starts with a soffritto of celery, onions and carrots. The perfect consistency that you are aiming for is not too thick and not too thin. Cooking the pasta shells right in the soup and pureeing one can of the beans creates an exceptional creaminess. Make sure that you do not skip this part!

As with all of my recipes and in keeping with the traditional Mediterranean way of cooking, my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. If you don't like an ingredient then leave it out or add one that you do like! 

Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember to season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed! It is a great recipe to make your own by adding whatever vegetables you like.

Cominciamo!

                     

Ingredients

• 3 cups of beans that have been soaked in water overnight OR 2 cans  of beans drained and rinsed
• 1  large diced onion
• 3 peeled whole garlic cloves
• 4 carrots peeled and cubed
• 4 celery stalks cubed and celery leaves chopped 
• 1 tbsp of tomato paste
• 1 can San Marzano whole tomatoes pureed with immersion blender
• 1 chunk of parmigiano rind (optional)
• 1 tsp of dried oregano (QB)
• 1 tsp of dried thyme(QB)
• 1 tsp of dried and crushed rosemary(QB)
• 3 bay leaves
• 4-5 shredded basil leaves
• approximately 4 cups of vegetable or chicken stock (if using canned beans)
• ditali pasta shells or small macaroni noodles
• chopped parsley for topping

Suggestions for additional ingredients (or whatever you like)

• cubed zucchini
• chopped green beans
• chick peas
• potatoes

Directions

1. Drain and rinse the cannellini beans that were soaking in pot. 
2. Place  beans in a large pot and cover with cold water. Ensure that there is at least  3 inches of water in pot above the beans. Add peeled garlic cloves and bay leaves to water.
3. Bring beans to a rapid boil, reduce to a steady boil and cover. You will need to stir once in a while and remove starch with a spoon.
4. Once they are cooked turn off stove and remove the bay leaves. Remove the extra beans that you will not be using for the soup with a spider or slotted spoon. Crush garlic with a fork on side of pot and stir into beans.  Remove from heat ,cover and let sit.
5. Meanwhile, in a  stock pot or dutch oven, add onions, celery and carrots to heated olive oil and stir. After about 5 minutes, add spices and some salt and pepper. Continue to cook for an additional 5 minutes.
6. Clear a space in middle of pot and add tomato paste. Allow it to toast until it becomes slightly brown and fragrant. About 3 minutes. Stir it into the soffritto.
7. Add tomatoes parsley and basil, cover and let simmer until a sauce forms and beans are done. Taste test and adjust seasonings.
8. Return the stockpot with beans and water to an element and bring to a steady simmer.  
9. Remove 1 cup of the beans and some of the water and puree using a food processor of hand emulsifier
10. Add the beans, the water and the  parmigiano rind  to the tomato sauce.
11. If using canned beans add stock to the pot at this time.
12. Allow the soup to simmer steadily for about 30 minutes to an hour. 
13. 10 minutes before serving, add the pasta to the soup and allow to boil.
14. Soup is ready when the pasta is al dente. Be careful not to overcook your pasta shells or they will take over the soup and be too mushy. Adjust your seasonings and serve
15. Ladle into bowls, sprinkle with parsley, drizzle with good quality olive oil and grated parmigiano -reggiano and enjoy!

With Cannellini Beans

      

A Mangia!

Fatto com amore,

Elena 💜