Pasta e Fagioli - Italian Recipe

Pasta e Fagioli

🌍 Italian, Veneto/National Difficulty: ●●●○○

A thick soup that should stand a spoon upright. Half the beans are puréed to give body; the rest stay whole for texture. Use a short, sturdy pasta that will not dissolve as the dish sits. It improves overnight.

Ingredients

• 300g ditalini or short pasta
• 400g borlotti beans, cooked
• 1 onion, 1 carrot, 1 celery stalk
• 2 cloves garlic
• 100g pancetta
• 400g canned tomatoes
• Rosemary, olive oil

Method

1. Sautéing — Sauté pancetta with soffritto until soft.
2. Adding — Add garlic, rosemary, tomatoes. Cook 5 min.
3. Adding — Add beans; mash half to thicken.
4. Adding — Add pasta; cook in soup until done. Adjust consistency.

Tags: ditalini or short pasta, borlotti beans, onion, garlic, pancetta · Source: Brittani's Almanac