Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 200 g ditalini; 400 g borlotti beans; 1 onion; 1 carrot; 1 stalk celery; 2 tbsp tomato paste; 1.2 L water; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Pasta e Fagioli, a comforting staple from Italian kitchens, is the epitome of rustic home cooking. Traditionally enjoyed as a warm, nourishing meal during chilly months, this dish finds its roots in the countryside, where families gather around the table to savor its hearty simplicity. It is not reserved for special occasions but rather celebrated as an everyday delight that brings warmth to any table.

With each spoonful, Pasta e Fagioli offers a harmonious blend of tender borlotti beans, al dente ditalini, and a fragrant medley of onions, carrots, and celery. The tomato paste infuses a subtle richness, while a drizzle of olive oil elevates the broth's silken texture. Perfectly seasoned with fine sea salt, the dish feels both humble and satisfyingly robust.

Ingredients

200 gditalini
400 gborlotti beans
1onion
1carrot
1 stalkcelery
2 tbsptomato paste
1.2 Lwater
3 tbspolive oil
to tastefine sea salt

Method

Begin by finely chopping 1 onion, 1 carrot, and 1 stalk of celery. In a large, heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat. Add the chopped vegetables to the pot and stir occasionally until the onion becomes translucent and the carrot and celery are softened. This should take about 5 to 7 minutes, and the vegetables will release a sweet aroma, indicating they are ready.
Stir in 2 tablespoons of tomato paste with the softened vegetables, mixing well to coat them. Cook for an additional 2 minutes, allowing the tomato paste to darken slightly and meld with the aromatics, which enhances the depth of flavor in the broth.
Add 400 grams of borlotti beans to the pot, followed by 1.2 liters of water. Stir to combine, and bring the mixture to a gentle simmer. Let it cook for about 20 minutes, stirring occasionally, until the beans are tender and the broth has a rich, savory flavor. Taste the broth and season with fine sea salt to your preference.
Once the broth is flavorful, add 200 grams of ditalini pasta to the pot. Stir well to ensure the pasta is submerged in the broth. Cook, stirring occasionally, until the pasta is just tender, which will take about 8 to 10 minutes. If the broth becomes too thick, add a little more water to achieve your desired consistency.
When the pasta is cooked to your liking, check the seasoning one last time and adjust if necessary. Finish the dish by drizzling a bit of olive oil over the top for added richness. Serve the Pasta e Fagioli in warm bowls, allowing the comforting aroma to invite everyone to the table.