Pasta e fagioli is one of the oldest dishes of Italian peasant cuisine, documented since the Middle Ages when legumes were the main source of protein for the poor. Each region has its variant: in Veneto it is made with fresh pasta and lamon beans, in Naples with mixed pasta and borlotti. It is the dish that best embodies the spirit of Italian cucina povera elevated to gastronomic art.
Italian
Pasta and Fagioli
Comforting pasta e fagioli with borlotti beans, pancetta and garden vegetables.
- Italy
- MAIN COURSES
- High protein
- High fiber
- easy
- lactosa
- gluten
15 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 20 g
- Fiber 9 g
- Carbohydrates 52 g
- Fat 14 g
- Sodium 620 mg
Story behind the dish
Preparation
Pasta e Fagioli is a preparation from Italy with easy difficulty. Reserve about 60 minutes in total (15 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 200 g of mixed short pasta (ditalini, tubetti).
- Have ready: 400 g of cooked borlotti beans.
- Have ready: 150 g of bacon, cut into small cubes.
- Have ready: 1 chopped onion.
- Have ready: 2 chopped carrots.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sauté the bacon with the oil in a large pot until it releases...
Sauté the bacon with the oil in a large pot until its fat is released, add the chopped onion, carrot and celery and sauté for 10 minutes.
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Add the garlic
Add the garlic, rosemary and bay leaf, cook for 2 more minutes until fragrant.
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Add the crushed tomato and half of the whole beans.
Add the crushed tomato and half of the whole beans, mash the other half with a fork and also add to give creaminess to the broth.
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Pour in the hot broth and bring to a boil.
Pour in the hot broth and bring to a boil, reduce the heat and cook for 20 minutes.
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Add the pasta directly to the broth and cook until al dente.
Add the pasta directly to the broth and cook until al dente, adjusting salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Let it rest for 5 minutes to thicken slightly before serving…
Let sit for 5 minutes to thicken slightly before serving with raw olive oil and parmesan. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan version without bacon with smoked shiitake mushrooms.
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