Pasta e Fagioli
Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It’s a thick and nourishing soup and everyone loves it. Don’t use the pancetta for a vegetarian and lighter version.
Pasta e Fagioli
Recipe by Silvia Baldini— This is a classic Italian bean and pasta soup. It must be served with a generous trickle of good olive oil and abundant grated Parmigiano. It never fails to warm the bellies of my hungry lot. It’s a thick and nourishing soup and everyone loves it. Don’t use the pancetta for a vegetarian and lighter version.
Servings Prep Time
6people 25minutes
Cook Time
45minutes
Servings Prep Time
6people 25minutes
Cook Time
45minutes
Ingredients
  • 214 ounces cans cannellini beans
  • 1sprig fresh sage
  • 1sprig fresh rosemary
  • 1large garlic clove peeled and smashed
  • 1cup largely diced pancetta or guanciale
  • sea salt and freshly ground black pepper
  • dried chilli-peppers flakes
  • 1/2Teaspoon tomato paste
  • 8ounces short ribbed pasta
  • extra virgin olive oil
  • 1cup freshly grated parmesan
Instructions
  1. Drain and rinse the canned beans, place in a wide and large pot, add sage, rosemary, garlic cloves, pancetta and cover with cold water. Bring to a boil then simmer and heat through for about 20 minutes.
  2. Remove the herb sprigs. Reserve half cup of the mixture for later use. Blend the remaining beans and 1/2 cup of the cooking water with a hand blender then push and pass the beans mixtures through a sieve to get rid of the outer husks and unwanted bits.
  3. Place the puree in a saucepan and season with salt and pepper and a little chili-pepper to taste. Mix in the tomato paste.
  4. Cook the pasta in the bean puree, stirring occasionally to prevent sticking. Add about 4 tablespoons of water to finish cooking if necessary. Add the reserved beans and stir gently. Adjust seasoning with salt, pepper and chili-pepper.
  5. Serve in large bowls with a generous drizzle of olive oil and a sprinkle of Parmesan.

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