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A classic pasta and beans, the recipe

Every now and then, when I'm on a ship, someone asks the chef to prepare a proper pasta e fagioli. We are almost always satisfied. So I decided to write down the recipe (with a little help). The photo is of a finished dish enjoyed on the ship.

Ingredients:

– 250 g pasta (usually short pasta, such as ditalini or tubetti, or even long broken pasta);
– 400 g cannellini beans (you can use canned or dried ones, previously soaked and cooked);
– 1 onion, finely chopped;
– 2 cloves garlic, minced;
– 2 carrots, diced;
– 2 celery stalks, diced;
– 400 g peeled tomatoes, chopped;
– 1 litre vegetable or meat broth;
– 2 bay leaves;
– 1 sprig rosemary;
– Extra virgin olive oil;
– Salt and black pepper to taste;
– Grated Parmesan cheese (optional, for serving);

Preparation:

In a large saucepan, heat a little olive oil over medium heat. Add the onion, garlic, carrots and celery. Sauté until the vegetables are tender.
Add the chopped peeled tomatoes and cook for a few minutes until the mixture thickens.
Add the cannellini beans and mix well with the vegetables and tomatoes.
Pour the stock into the saucepan and add the bay leaves and sprig of rosemary. Bring to a boil, then reduce the heat and simmer for about 20-30 minutes.
Meanwhile, cook the pasta in salted water according to the package instructions, but leave it al dente.
Drain the pasta and add it to the saucepan with the bean soup. Mix well.
Taste the soup and season with salt and pepper to taste.
Remove the bay leaves and the sprig of rosemary.
Serve the pasta e fagioli hot, garnished with a drizzle of extra virgin olive oil and, if desired, a sprinkling of grated parmesan.
This recipe is just a basic guide, and you can adapt it according to your personal tastes. Enjoy!

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Photo taken with Honor 10.

Pasta e fagioli is a typical Italian dish of which there are several regional variations. In Neapolitan cuisine, pasta is cooked directly together with legumes. Thanks to this particular cooking system, the starch present in the pasta is preserved. This gives the preparation a particularly creamy appearance that in Neapolitan is called (“azzeccosa”).
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