That’s pasta e fagioli, often pronounced “pasta fazool” in the Northeast US.
If you’re interested in another similar dish (you said “like this” in your post, not sure how close you want), [pasta e lenticchie](https://share.google/ajS8TQpNUcP5GYLfp) is another pasta + legumes dish that is still eaten in Italy and is delicious. Great for autumn.
Flowerpotstinker
Pasta e patate is another goodie
Bolly_Eggs
A pressure cooker will really help cooking them beans down if not you want an long cook. To your beans, add just enough water to cover, allow for some swelling and soak overnight.
Sweat a mirepoix down til dark and jammy without adding salt until getting good colour. Add garlic,.black pepper and herbs of your preference add the beans, soaking water and all and cook for at least an hour or two.
My grandpa used to put his pulses in a stone dish in the oven on low overnight. you want them to break down and get their starches out.
For an extra starchy broth, when your beans are almost ready add a cup of water and your pasta. Boil until the pasta is cooked and the broth thick. You can cook the pasta separately but it’s not traditional. Season with salt at the end, perhaps a touch of lemon to cut the richness and your done
No-Two-3567
It’s Just beans and pasta give the beans some love and they Will be with you Forever
I_Piccini
Whatever you do, make sure you use fresh beans: eventually you’ll get to this.
human_eyes
Here’s my recipe:
4 tbsp olive oil
4 oz diced pancetta
10oz mirepoix (I buy the frozen bag at Whole Foods)
3 cloves of garlic or more, minced
1 28 oz can tomatoes (I use Cento), pureed in the blender on low speed, save the can
1 can (15oz) canellini, 1 can pinto beans, drained but not rinsed
1 tbsp miso (don’t tell my grandma)
1 lb small pasta, I like little shells or ditalini, cooked in salted water, save enough water to fill the can of tomatoes.
Sweat the pancetta in the oil til the fat starts to render
Add the mirepoix and cook til no longer raw, 5 minutes or so
Add the garlic and cook for a minute or two
Add the tomatoes and pasta water, bring to a simmer for 15 minutes
Add the beans, bring back to a simmer for 15 minutes
Turn off the heat, blend the miso with some of the liquid and stir it back into the soup.
Add the pasta, warm it all up and serve with grated parm or pecorino and a little drizzle of good olive oil. Some parsley if you have it.
ComplaintBrilliant63
I sweat a small onion, lots of garlic and fresh diced rosemary and sage. Add two cans of Barilotti beans, chicken stock and maybe a cup or two of water. Let boil for 20-30 mins on medium heat. It should be very soupy, almost watery when you add the pasta. Also I use an immersion blender before adding the pasta and pulse it a few times, so there is still whole beans in there. Cook pasta and serve. s&p to taste. Very hearty and healthy. I’m a chef, living in Italy.
EssOpie
Blend half of your beans with some of the cooking water then add them back in before you cook the pasta.
bilbul168
The outside powder is probably funky ground laurels with whatever else you could taste maybe lime zest
mikeb550
what youtube channel – NotAnotherCookingShow’s video on pasta fagioli – its incredible.
12 Comments
I know this is pasta e fagioli but nothing in the US have every come a fraction as close to this dish.
Edit: this was from a hut in the Dolomites
That looks like pasta e fasioi https://blog.giallozafferano.it/unanaturalistaincucina/ricetta-pasta-e-fagioli-alla-veneta/
That’s pasta e fagioli, often pronounced “pasta fazool” in the Northeast US.
If you’re interested in another similar dish (you said “like this” in your post, not sure how close you want), [pasta e lenticchie](https://share.google/ajS8TQpNUcP5GYLfp) is another pasta + legumes dish that is still eaten in Italy and is delicious. Great for autumn.
Pasta e patate is another goodie
A pressure cooker will really help cooking them beans down if not you want an long cook. To your beans, add just enough water to cover, allow for some swelling and soak overnight.
Sweat a mirepoix down til dark and jammy without adding salt until getting good colour. Add garlic,.black pepper and herbs of your preference add the beans, soaking water and all and cook for at least an hour or two.
My grandpa used to put his pulses in a stone dish in the oven on low overnight. you want them to break down and get their starches out.
For an extra starchy broth, when your beans are almost ready add a cup of water and your pasta. Boil until the pasta is cooked and the broth thick. You can cook the pasta separately but it’s not traditional. Season with salt at the end, perhaps a touch of lemon to cut the richness and your done
It’s Just beans and pasta give the beans some love and they Will be with you Forever
Whatever you do, make sure you use fresh beans: eventually you’ll get to this.
Here’s my recipe:
4 tbsp olive oil
4 oz diced pancetta
10oz mirepoix (I buy the frozen bag at Whole Foods)
3 cloves of garlic or more, minced
1 28 oz can tomatoes (I use Cento), pureed in the blender on low speed, save the can
1 can (15oz) canellini, 1 can pinto beans, drained but not rinsed
1 tbsp miso (don’t tell my grandma)
1 lb small pasta, I like little shells or ditalini, cooked in salted water, save enough water to fill the can of tomatoes.
Sweat the pancetta in the oil til the fat starts to render
Add the mirepoix and cook til no longer raw, 5 minutes or so
Add the garlic and cook for a minute or two
Add the tomatoes and pasta water, bring to a simmer for 15 minutes
Add the beans, bring back to a simmer for 15 minutes
Turn off the heat, blend the miso with some of the liquid and stir it back into the soup.
Add the pasta, warm it all up and serve with grated parm or pecorino and a little drizzle of good olive oil. Some parsley if you have it.
I sweat a small onion, lots of garlic and fresh diced rosemary and sage. Add two cans of Barilotti beans, chicken stock and maybe a cup or two of water. Let boil for 20-30 mins on medium heat. It should be very soupy, almost watery when you add the pasta. Also I use an immersion blender before adding the pasta and pulse it a few times, so there is still whole beans in there. Cook pasta and serve. s&p to taste. Very hearty and healthy. I’m a chef, living in Italy.
Blend half of your beans with some of the cooking water then add them back in before you cook the pasta.
The outside powder is probably funky ground laurels with whatever else you could taste maybe lime zest
what youtube channel – NotAnotherCookingShow’s video on pasta fagioli – its incredible.