Pasta e fagioli (pasta and beans)
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Pasta e fagioli (pasta and beans)

Servings

4

servings
Prep time

1

hour 

30

minutes
Cooking time

1

hour 

15

minutes

Borlotti beans, onion, garlic, tomatoes, water, salt and pepper. Choose your favourite shell pasta to add (although ditalini rigati or pipe rigate would be Italians’ go to). A swirl of good extra virgin olive oil, perhaps some grated parmesan, crusty bread on the side. That’s it.

Ingredients

  • 400g dried borlotti beans (soaked for at least 12 hours)

  • 1 large onion

  • 1 garlic clove

  • 3 large tomatoes

  • 250g small shell pasta

  • Salt

  • Pepper

Directions

  • Soak the beans overnight in plenty of water. Drain, rinse, then place the beans in a pan covered with water (at least 1 inch above the level of beans).
  • Peel and quarter the onion. Quarter the tomatoes. Crush the garlic and remove its peel. Add all the ingredients to the pan alongside the beans.
  • Bring to the boil, reduce the heat, then simmer for approx 1h / 1h 15m until the beans are tender but not too soft.
  • Trust your taste. You may need to adjust the cooking time based on the type and quality of beans used.
  • Remove 1/3 of the beans from the pan and set aside. Resist the temptation to eat the beans. You’re going to need them later.
  • Blitz the soup with a hand blender, then pass through a fine sieve and re-add the reserved beans. Add salt to taste, and just a pinch of pepper. Not too much. Stir. Set aside.
  • Bring a pan of water to the boil. Add salt and cook the pasta shells according to the packet instructions (al dente please, grazie). Drain.
  • Reheat the soup, add the pasta shells, stir. Divide between four bowls, finish with a swirl of extra-virgin olive oil on top, and parmesan, if you like. Serve with crusty bread.
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