Pasta e fagioli recipe

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Created by Caterina Borsato

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Cuisine: Italian
Prep Time: 10 min(s)
Cook Time: 2 hr(s)
Serves 8-10

Like polenta and pizza, this dish started off as a peasant dish. There are several variations all over Italy about the way to prepare pasta e fagioli. Caterina Borsato has many memories preparing and eating this bean and pasta dish with her family during winter nights in their farm in Gippsland. Traditionally eaten in the colder months, Italian restaurants will often serve a lighter version in summer as well.

Ingredients

100ml olive oil
2 onions, diced
4 carrots, diced
3 garlic cloves, crushed
3 springs rosemary
½ bunch of thyme
15 sage leaves
2 bay leaves
200ml white wine
Rinds of prosciutto
Rinds of parmesan
500g borlotti beans (dried or fresh), soaked overnight
2L chicken or vegetable stock
Pasta, to serve

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Preparation

In a large pot, heat the oil and saute the onions, carrots, garlic, rosemary, thyme, sage and bay leaves. Add the wine and continue to cook. Add the rinds of prosciutto and parmesan. Add the beans and stock and cook for 1½ - 2 hours.

Remove a quarter of the mix and blend in a blender until it is a creamy puree. Mix the puree back into the pot with the rest of the soup.

Serve with cooked pasta.

If you enjoyed this Pasta e fagioli recipe then browse more Italian recipes, pasta recipes, nut-free recipes, egg-free recipes, healthy recipes and our most popular hainanese chicken rice recipe.

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