Pasta e Fagioli
Pasta e Fagioli is an Italian pasta soup dish prepared with cannellini or borlotti beans, celery, carrots, onions, garlic, pancetta and small pasta like elbow macaroni or ditalini. The name literally means “pasta and beans” and this traditional Italian dish was created initially as a peasant dish like pizza and polenta.
Like many popular dishes it has many variations and it all depends on the region where it is being prepared, ingredients used are usually the one available on that place and the consistency can vary as well from soupy to thick but regardless of where this is prepared the most common ingredient are pasta and beans.
This is a full dish on its own, hearty and delicious, it’s good to serve on a cold night and if it’s not enough for you add some crusty bread to mop up all of the sauce and for texture have some green salad on the side.
- 1½ cups macaroni pasta
- 2 400g can cannellini beans
- 1 400 g can chopped tomatoes
- 4 cups chicken stock
- 2 cups water
- 200 g pancetta or bacon, chopped
- 2 sprigs rosemary
- 1 sprig thyme
- 2 bay leaves
- 1 carrot, finely chopped
- 1 rib celery, finely chopped
- 4 cloves garlic, minced
- 1 white onion, finely chopped
- olive oil
- sea salt
- grated parmesan cheese
- freshly ground black pepper
- Place pot on stove top, heat olive oil then brown the pancetta/bacon.
- Add the carrots, celery, onions, garlic, thyme, rosemary and bay leaf, sauté until the vegetables start to sweat.
- Bring heat to high then pour the chicken stock, water and chopped tomatoes bring to a boil then add the macaroni.
- Turn heat to medium low then cook for 5 minutes.
- Add the cannellini beans then continue to cook for 3 minutes, remove the stems from rosemary and thyme then season with salt and freshly ground black pepper. Turn heat off then serve with grated Parmesan cheese.