My Grandmother’s Pasta E Fagioli: A Classic Italian Comfort Food (VIDEO)
Recreate a comforting Italian pasta and bean soup recipe packed with authentic flavors: the Grandmother’s Pasta E Fagioli.
You know that feeling when you take the first bite of a dish that instantly transports you back to childhood? My grandmother’s pasta e fagioli has that effect. The comforting blend of pasta, beans, and aromatics envelops you like a warm hug from your Grandma. One spoonful of this hearty Italian soup and you’re a kid again, sitting in her tiny kitchen, surrounded by the smells of onion and rosemary.
My Grandma had a way of turning the simplest ingredients into culinary magic. Her Pasta e Fagioli was no exception. Pasta e fagioli means “pasta and beans”. Made with humble staples like beans, tomatoes, and Ditalini pasta, it was a delicious paradox – complex yet straightforward, rustic yet refined. Most importantly, it tasted like home. It’s the kind of dish that leaves you warm, full, and content in a way nothing else can. Once you’ve tasted it, you’ll be hooked. And just like that, you’ll be a kid again, waiting eagerly in my grandma’s kitchen for your next bowl.
No one could make it like Nonna, and now that I have her recipe, I do my best to recreate the Pasta e Fagioli that always tastes of home and family.
What is Pasta e Fagioli
Pasta e Fagioli, which translates to “pasta and beans”, is a traditional Italian dish known for its simplicity, heartiness, and delicious flavor. The recipe can vary, but the basic version has borlotti or cannelini beans, ditalini pasta, celery, carrots and onion.
Classic Pasta e Fagioli Ingredients
To make this classic Italian pasta and beans soup, you will need:
- 300 g Borlotti beans (10½ oz) – Borlotti beans are preferred due to their intense flavor and ability to hold up well when cooked. However, Cannellini beans can also be used.
- 1 carrot
- 1 stick of celery
- 1 small white onion
- Extra virgin olive oil
- 50 g tomato puree (about 3–4 tablespoons)
- 1/2 teaspoon salt or more
- Ground black pepper
- A sprig of rosemary optional
- 150 g short pasta like Ditalini (5¼ oz)
- Parmesan to taste optional
How to Make Classic Italian Pasta e Fagioli
Beans. First, I suggest cleaning the beans the day before and let them soak overnight. Then, drain and rinse the beans thoroughly. Alternatively, you can use canned beans (Use double the weight of dried beans), eliminating the need for overnight soaking. Boil the beans in a pot with plenty of unsalted water for approximately one and a half hours. During cooking, a foam may form, which should be removed with a slotted spoon to ensure clearer pasta and beans. Once the beans are cooked, blend about half of them using an immersion blender (or a food mill, as my grandmother used to do) to create a creamy consistency.
The stir-fry. In a large pot, heat 2–3 tablespoons of olive oil. Add finely chopped celery, carrots, and onion, and sauté over medium heat until the vegetables are tender. Stir in the tomato sauce, reduce the heat, and cook for 5 minutes.
Combine. Pour the beans and their liquid into the pot with the vegetables, season with salt and pepper to taste, add a sprig of rosemary, and cover. Simmer for approximately 15 minutes, stirring occasionally. Add the pasta and continue cooking until al dente. If the liquid reduces too much, you can add a small amount of boiling water. In the end you should obtain a thick and creamy pasta and beans, without broth, but not too dry.
Serve. Serve the Pasta e Fagioli with a drizzle of olive oil, and if desired, sprinkle with black pepper and Parmesan cheese.
Pasta e Fagioli Video Recipe
Experience the Incredible Variations of the Classic Italian Pasta e Fagioli
The classic recipe involves the use of Cannellini or Borlotti beans combined with short pasta; there are also numerous variations and regional recipes, such as the Venetian one, the Romagna one or the Neapolitan one, which differ somewhat from each other.
Indulge in these remarkable adaptations of pasta and beans, each offering a unique and delightful twist to this beloved Italian classic.
- Neapolitan pasta and beans: In this delicious Campania rendition, the dish includes the addition of pork rind. As the beans simmer, the whole rind is placed in the pot and allowed to cook for up to two hours, resulting in a truly sensational flavor!
- Pasta and beans with mussels: For this variation, there are two essential steps. Firstly, the fresh mussels are cooked separately until they open up, and then Cannellini beans are used, as they are particularly well-suited for this version. Once ready, the preparation follows the same steps. To enhance the taste, you can utilize the liquid from the mussels and include them in the dish at the end, both with or without the shell!
Pasta e Fagioli Storage Instructions
I recommend storing leftover pasta and beans in the fridge for a maximum of 1–2 days, inside a glass container with a lid.
My Grandmother’s Pasta E Fagioli: A Classic Italian Comfort Food
Ingredients
- 300 g Borlotti beans
- 1 carrot washed
- 1 stick of celery washed
- 1 small white onion
- Extra virgin olive oil
- 50 g tomato puree
- 1/2 teaspoon salt or more
- Ground black pepper
- A sprig of rosemary optional
- 150 g short pasta like Ditalini
- Parmesan to taste optional
Instructions
- It is recommended to clean the beans the day before and let them soak overnight. Alternatively, you can use 600 g canned beans, eliminating the need for overnight soaking.
- After draining and rinsing the beans thoroughly, boil them in a covered pot with plenty of unsalted water for approximately one and a half hours. During cooking, a foam may form, which should be removed with a slotted spoon to ensure clearer pasta and beans.
- Finely chop the carrots, celery and onion.
- In a large pot, heat 2–3 tablespoons of olive oil. Add celery, carrots, and onion, and sauté over medium heat until the vegetables are tender (about 5 minutes).
- Stir in the tomato sauce, reduce the heat, and cook for 5 minutes.
- Once the beans are cooked, puree about half of them using an immersion blender (or use a food mill) to create a creamy consistency. Pour the beans and their liquid into the pot with the vegetables, season with salt and pepper to taste, add a sprig of rosemary, and cover. Simmer for approximately 15 minutes, stirring occasionally.
- Add the pasta and continue cooking until it reaches the desired level of cooking (al dente). If the liquid reduces too much, you can add a small amount of boiling water.
- Serve the pasta and beans with a drizzle of olive oil, and if desired, sprinkle with pepper and parmesan cheese.
