THE BLOSSOM BITE
About the Recipe
Pasta e Fagioli is a "humble" dish that comes from everyday cooking, using simple and always available ingredients. I love making it when the cold sets in and I need a warm meal that makes me feel at home. Every time, I'm surprised by how little it takes to create a hearty, flavorful dish that’s truly perfect for everyone.
Ingredients
200 g dried beans (borlotti or cannellini) or 400 g canned beans (already cooked)
200 g short pasta (like ditalini or small tubes)
1 carrot
1 celery stalk
1 onion
400 g tomato puree
1.5 liters vegetable broth
Extra virgin olive oil
1 sprig of rosemary
Salt and pepper to taste
Preparation
Step1
If you’re using dried beans, soak them for 8–12 hours, then drain and cook them in unsalted water until tender. If you prefer canned beans, simply drain and rinse them well.
Step2
In a large pot, heat some olive oil and sauté the finely chopped onion, celery, carrot, and garlic. Add the rosemary to infuse extra flavor.
Step3
Add the beans to the sautéed vegetables and stir to combine. Pour in the tomato puree, season with salt and pepper, and cook over medium heat for about 10 minutes.
Step4
Add the vegetable broth and bring to a boil. Once the liquid is hot, add the pasta.
Step5
Remove the rosemary sprig and serve the pasta and beans hot, drizzled with a little olive oil.
Why I Love This Dish
Pasta e fagioli is a classic dish from traditional country cooking: hearty, simple, and perfect for the whole family. Thanks to the legumes and grains, it’s an excellent source of plant-based protein and fiber. Ideal for chilly days, it’s also great to make ahead since it tastes even better when reheated the next day.