Pasta e Fagioli

Pasta e Fagioli (pasta and beans) is a traditional Italian dish, probably one of the most popular among the 20 Italian regions; for this reason you can find many variations of it. It is basically Italian comfort food which is perfect for those cool Fall evenings you just want to spend at home snuggled under a blanket while watching a movie. Pasta e Fagioli is a fairly easy dish to make and if you have leftover, you can keep it in the fridge for about 3-4 days and re-heat it as needed. Here is what you need.


– 14 oz Borlotti beans or Kidney beans (400g)

– 5.3 oz “Ditalini” pasta or small “Pipe rigate” if you can’t find the Ditalini (15g)

– 3 strips of bacon

– 1 medium Yukon gold potato

– 1/2 large golden onion

– Ā 1 shallot

– 1 Tbsp butter

– EVO oil, salt and pepper to taste

– 3 cups stock (vegetable, beef, or chicken) (700 ml)


As you can see from the ingredients, this is a hearty soup; because it is so rich, this can serve as a full meal. For this recipe, I used boxed beef stock for convenience; I did not have time to make home made vegetable stock. If you use boxed stock, whether is beef, chicken or vegetable, it will ultimately not significantly change the final taste. If you make home made beef or chicken stock, it will probably give a richer taste to this soup, therefore you may want to chose a vegetable stock.


Peel and chop the potatoes in cubes of equal size so they will have the same cooking time. Place it in cold water and when it is almost cooked, add the beans; let it cook for only a few minutes then drain the water. Place half of the potato/beans mix in a bowl and save it for later. Add some broth, salt and pepper to the other half and blend it until smooth.

In a pot, saute’ the finely chopped onion with the EVO oil and butter until soft then add the chopped bacon. In the meantime, bring some water to a boil for the pasta; only when it boils, add some rock salt and the pasta. Let it cook until “al dente.” Make sure the pasta is not totally cooked because it will continue to slowly cook once you add it to the rest of the soup.


Once the bacon edges are crispy, add the beans and potato and the beans/potato puree you prepared.


Cook it for a few minutes until hot and adjust with salt and pepper if needed then remove from the stove. Drain the pasta and add it to the bean and potato mix. The soup is ready!


Yes, it is as good as it looks! The bacon is truly a game changer in this recipe as it gives it a firm smoky flavor.


Although this soup is already loaded with carbs, I added some toasted bread to have some extra crispy texture.


I hope you will make this recipe and enjoy it as much as I did. Leave me a feedback and stay tuned for the next recipe!







This entry was published on October 30, 2016 at 10:59. It’s filed under Piatti della Tradizione, Primi Piatti, Tradizione Italiana, Uncategorized and tagged , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Pasta e Fagioli

  1. Adelmo on said:

    Good appearance, I would have used : Ditalini rigati De Cecco 69

  2. callmetrav on said:

    šŸ˜‹šŸ˜‹šŸ˜‹šŸ˜‹šŸ˜‹šŸ˜‹ looks soooooo good.

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