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Pasta e Fagioli
A hearty and rustic Italian peasant soup featuring tender beans and small pasta, enriched with pancetta and aromatics. This dish is known for its comforting texture and is even more flavorful when reheated the next day.
ð§ ææ
- 300 g Dried borlotti beans(Alternatively, use cannellini or great northern beans. Soaking is crucial for tenderness and digestibility.)
- 150 g Small pasta(Ditalini, elbow macaroni, or small shells work well. Choose a pasta shape that holds sauce.)
- 100 g Pancetta(Diced. If unavailable, use good quality unsmoked bacon.)
- 1 sprig Fresh rosemary(A small sprig, about 4-6 inches long.)
- 3 cloves Garlic(Peeled and lightly smashed.)
- 2 tbsp Tomato paste
- 3 tbsp Olive oil(Plus extra for drizzling.)
- 1.5 L Vegetable or chicken broth(Low sodium preferred, to control saltiness.)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Rinse the dried borlotti beans thoroughly. Place them in a large bowl and cover with plenty of cold water (at least 3 inches above the beans). Let soak overnight, or for at least 8 hours.
â±ïž 8 hours (overnight) - 2
Drain and rinse the soaked beans. Place them in a large pot or Dutch oven. Cover with fresh cold water by about 2 inches. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently until the beans are tender but not mushy. This can take 1 to 1.5 hours, depending on the age of the beans. Skim off any foam that rises to the surface during the initial boiling.
â±ïž 1 hour to 1 hour 30 minutes - 3
While the beans are simmering, prepare the soffritto. In a separate large pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the diced pancetta and cook until it's rendered its fat and is crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
â±ïž 7 minutes - 4
Add the smashed garlic cloves and the rosemary sprig to the pancetta fat in the pot. Cook for about 1 minute until fragrant, being careful not to burn the garlic. Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly, until it darkens slightly in color. This caramelizes the tomato paste and deepens its flavor.
â±ïž 3 minutes - 5
Once the beans are tender, remove about 1.5 cups of them from the pot. Place them in a bowl and mash them with a fork or potato masher until mostly smooth. Return the mashed beans to the pot with the remaining whole beans. This will help thicken the soup and give it a creamy texture.
â±ïž 5 minutes - 6
Pour the vegetable or chicken broth into the pot with the beans. Add the cooked pancetta back into the soup. Bring the soup to a gentle simmer. Season with salt and freshly ground black pepper to taste. Remember that pancetta is salty, so taste before adding too much salt.
â±ïž 10 minutes - 7
Add the small pasta to the simmering soup. Cook according to the pasta package directions, usually 8-12 minutes, until al dente (tender with a slight bite). The pasta will absorb some of the broth, so you may need to add a little more liquid if the soup becomes too thick.
â±ïž 10 minutes - 8
Remove and discard the rosemary sprig. Ladle the hot Pasta e Fagioli into bowls. Drizzle generously with good quality extra virgin olive oil just before serving. This adds richness and a fresh, fruity note.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âFor a richer flavor, use some of the bean cooking liquid as part of the broth.
- âThis soup thickens considerably as it cools. Add a splash of broth or water when reheating if it becomes too dense.
- âThe soup is excellent the next day as the flavors meld and deepen.
- âA final drizzle of high-quality extra virgin olive oil is essential for authentic flavor and texture.
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- Venetian style often includes more pancetta and a touch of sage.
- Add diced carrots, celery, or onions to the soffritto for extra vegetables.
- Use different types of beans like cannellini or great northern beans.
- Incorporate a bay leaf during simmering for added aroma.