Move over tomato-based pasta e fagioli! This white pasta fagioli recipe is an Italian regional variant that's hearty, delicious and comforting! I reveal my Nonno's secret to making this pasta and bean soup thicker, and I let you in on a secret ingredient that boosts that umami flavor! No matter whether you call this dish pasta e fagioli, pasta e fasule or pasta fazool, you're going to love this white pasta e fagioli!
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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰
1 onion, finely chopped
2 celery, chopped into small cubes
3 carrots, chopped into small cubes
2 garlic cloves, finely chopped
1 cup (130 grams) pancetta
2 sprigs of rosemary
3 cups (700 grams) beans (borlotti, cannellini etc.)
6 cups (1400 ml) chicken stock, or alternative
Parmigiano Reggiano rind (optional)
2 cups (250 grams) pasta (tubetti, ditalini or any small pasta!)
1-2 tbsp. (20 grams) Parmigiano Reggiano, grated
olive oil, as required
salt, as required
This makes enough pasta e fagioli for 4 - 6 people.
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Chapters:
0:00 - How to make a soffritto
1:14 - Cooking the pancetta and soffritto
2:00 - Adding the beans (My Nonno's secret method!)
2:28 - My secret ingredient!
2:35 - Cooking the pasta
3:37 - Serving
3:48 - Haven't tried tomato pasta e fagioli? Make my Nonno's recipe here!
#fagioli #pastarecipe #italianfood