Pasta with beans (e fagioli);

Pasta e’ literally means “Pasta with” it is generally the combination of short pasta with beans, or other combinations such as pasta e Ceci (with chick peas) or pasta e patate (with potatoes), pasta e lenticchie (with lentils) these are fundamental dishes that define Italian Style family cooking; most Italian households have there own interpretation of a Pasta e fagioli recipe, which differ due to regional, local and family influences and/or preferences; Paste e’ can be prepared Semi dry or a soup like consistency; depending on your preference.


Recipe Serves 5;


250 grams short soup pasta

1 small onion

1 clove garlic

1 small fresh hot chili

1/4 cup Extra Virgin olive oil

2 cans of beans (Cannellini were used in this recipe);


2 bay leaves

1.5 liters of vegetable or chicken stock (use stock cubes if you do not have fresh);

Optional Ingredients;

50 grams of chopped Pancetta


dice the onion;

finely slice the garlic;

finely slice the chili;

drain the cans of beans into a colander and rinse;


if you don’t have any short pasta in your pantry; you could simple break up some spaghetti or bucatini (see picture) instead;



using a casserole pot or stock pot;

add the olive oil over medium heat;

add the onion, garlic, chili (opt: Pancetta) fry ingredients until softened; do not brown or burn the garlic!

add the beans and fry for a few more minutes to coat the beans with olive oil ;


add the stock, and then bring to boil;

add the pasta and stir a few times to prevent it sticking to the bottom;

cook for the pasta for at least the time recommended on the pasta packet; or longer if you prefer;


Serve with a ladle into soup bowls, top with a generous sprinkle of grated Parmesan; and some very crusty bread; and of course dependent on time of day; a glass of your favorite wine;

Buon Apetito;


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