Italy Pasta e Fagioli (Pasta and Beans)
Pasta e fagioli is peasant soup or stew in tomato broth. Pasta e fagioli translates to "pasta and beans" and it's a staple of Italian cuisine. In addition, this dish includes a variety of ingredients, usually vegetables, herbs, and pancetta (salted and cured pork belly), for flavor.
Prep Time
10 minutes
Cook Time
1 hour 15 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) olive oil
- 2 onions, chopped
- 3 cups (300 g) celery with leaves, chopped
- 2 carrots, diced
- 4 cloves garlic, minced
- Pinch chili flakes
- 1 sprig rosemary, leaves only, minced
- 3 oz (85 g) pancetta, diced
- 28 oz (793 g) tomatoes, blanched, peeled, seeded, and chopped
- Salt, to taste
- Pepper, to taste
- 8 oz (226 g) small-sized, dried pasta
- Parmesan cheese, to taste
Directions
- In a soup pot over medium heat, heat oil.
- Sauté onions, celery, and carrots until onion is translucent.
- Add garlic, chili, herbs, and pancetta and sauté until meat is cooked through.
- Add tomatoes and sauté for 30 minutes.
- Separately, purée half the beans, adding puréed and whole beans to soup.
- Add more liquid if necessary, and check for seasoning.
- Separately, bring a large pot of salted water to a boil.
- Cook pasta until just tender.
- Place a serving of pasta in each soup dish and add soup to cover.
- Season with Parmesan cheese as desired.
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