Pasta e Fagioli


Pasta e Fagioli... practically every town and village in Italy has its own version of this dish.


For 2 Person(s)

For the Pasta:

  • 1/2 pound cannellini beans (dry of from a can)
  • 1 cup pancetta cut in small cubes
  • 3 stalks of celery
  • 1 medium onion
  • 2 peeled tomatoes
  • 1/2 pound Pasta (elbows, ditalini or other small pasta)
  • extra-virgin olive oil
  • salt & pepper


  1. If you are using dry cannellini beans, then you need to soak them overnight. Otherwise, you can use canned beans.
  2. Saute` the pancetta in olive oil.
  3. Chop very finely the celery, onion and the tomatoes. Use a food processor for better results. Add to the pancetta.
  4. Saute` for a few minutes and add 1/2 of the beans.
  5. The other half of the beans should be mashed with a blender and added to the pan. Add about a cup of hot water and let everything cook for about 20 minutes.  Longer if you are using dry beans.
  6. Separately boil the pasta and when it is Al Dente, add the pasta to the beans.
  7. Cook for another 2 minutes and serve by garnishing with a dash of EV olive oil and fresh black pepper.



Recipe Notes


Thursday, 14 December 2017
Buonissima..I added a peperoncino for that extra hot kick! - Santi
Thursday, 08 September 2016
alcuni per rendere piu gustosa la zuppa usano mettere un osso di prosciutto con un po di polpa a bol...
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- gancetto2
Thursday, 08 September 2016
My Nonna added a little carrot but a must is black pepper! Deliziosa! - colletti