Pasta e Fagioli ( Pasta and Beans ) soup
Pasta e Fagioli soup, literally "pasta, and beans". A delicious and nutritious classic Italian dish, it will warm up your cold winter evenings with its simple and genuine ingredients.
Pasta e fagioli ( Pasta and Beans ) soup
Authentic Italian Cuisine
dried Borlotti or Cannellini beans
Small size pasta ( e.g. Ditalini )
Canned Peeled Tomatoes crushed
Extra Virgin Olive Oil
Rinse the beans, then put them in a bowl, cover with water and let them soak overnight.
The next morning, rinse again, put the beans in a pot and cover them with water. Add bay leaf and the whole clove of garlic, then boil for about an hour and a half at low- medium heat
Meanwhile, clean and cut the celery, carrot, and onion into small pieces. Put them in a pot with 5 tablespoons of extra virgin olive oil and brown over very low heat.
Add the crushed peeled tomatoes, season with salt and cook for about 15 minutes, adding a few tablespoons of water if it becomes too thick.
At this point add the beans, taking them with a skimmer.
Add a ladle of their cooking water and continue to cook for about twenty minutes with the sauce, gradually adding a little cooking water.
At the end take two ladles of beans, put them in a container and blend with a mixer.
Add in the pot more beans cooking water, adjust salt and when it boils pour the pasta.
However, be careful with liquids, because Pasta e Fagioli must be thick rather than watery, add cooking water gradually if you think it is needed.
When the pasta is cooked, turn off the heat and add the mixture of beans that you have previously blended.
Stir and let to rest for 5 minutes.
If you use precooked canned beans, skip Instructions 1 and 2.