Marshalls Abroad

Fall Life Winter Zuppa

Pasta e Fagioli

The very first time I tried Pasta e Fagioli {literally “pasta & beans”} was on a freezing cold winter day while living in Padova. Our Italian teacher took us out one night to a hidden gem — a tiny, cozy, warm trattoria tucked away on a cobblestone side street. I still remember being all bundled up, shivering, and then trying out this hearty soup and falling in love, partly because it was so warm and comforting with a glass of red wine, and partly because it was absolutely delicious.

This soup is made differently throughout Italy, but no matter the variation, it was always thick and hearty. I learned to eat it drizzled in EVOO, topped in parm or pecorino, and lapped up with a thick piece of bread. I have a traditional recipe written down in one of my journals from that year… which is somewhere in your attic, Mom & Dad! So the one I cooked today is loosely based on what I remember it tasting like. I also added in kale for some greens and a fresh sprig of rosemary for more flavor.

Pasta e Fagioli
{serves 4-6}

1 yellow onion, finely chopped
4 cloves of garlic
1 carrot, finely chopped
1 bunch fresh kale, chopped
1 large sprig of fresh rosemary
EVOO
2 cans cannellini beans
1 can kidney beans
1 quart organic, low-sodium chicken or vegetable broth
4 slices of pancetta or bacon, chopped
1/2 C red wine 
1 small can tomato sauce
1 can diced tomatoes
1-2 cups dry ditalini pasta
salt & freshly ground black pepper

In a large stockpot over medium heat, cover the bottom in olive oil and add in the onion, garlic and pancetta or bacon. Stir around for a couple of minutes until they become lightly browned. Add in the carrots and sprinkle in salt & pepper. Add in the tomato sauce, diced tomatoes, beans, broth, red wine, and stir together. Raise heat and bring to a boil. Add in the rosemary sprig, and simmer for about 20 minutes. Meanwhile, cook the ditalini pasta al dente in well-salted boiling water. Drain.

Add the pasta to the soup, as well as the kale. Taste; add more salt and pepper as needed. Eat hot with shaved pecorino or parm and a drizzle of EVOO. If you’re not ready to eat, let the soup simmer for as long as you’d like! I left mine for a few hours and it was even better.  Happy Thanksgiving week!


Comments

  1. Jenna says

    Ooo this sounds so delicious… you literally have me drooling!

    xxx
    Jenna

    ps Last Friday my co-worker was looking for some new recipes so I sat for about 30 minutes going through your blog and printing out all of my favorites 🙂

  8. Corinne says

    One of my favorite meals when we go to Italy to visit my family is the Pasta e Figioli my aunt makes. It's the absolute best I've ever had.
    Now I'm craving it! 🙂

  10. Meli says

    I lived in Padova too! I sure do miss the food so I'm definitely going to try this recipe out and see if I can recreate the memory. Did you ever go to Gelateria Patagonia…I have dreams about their chocolate rum raisin gelato…so delish! Thanks for the flashback 🙂

  17. Rachel says

    This looks so good! Thank you for sharing I am definitely going to give this recipe a try! I love soup and a good piece of rustic bread this time of year!

  19. Casey says

    LOVE pasta e fagioli!! But the kind I ate in Italy wasn't as appetizing as this recipe sounds! Adding it to my list to make for the fam when I FINALLY get to go home for Christmas! Are you and Cam getting to head home for the holidays?

  24. IMTiiz says

    Much obliged to you for some other educational web journal. Where else might I be able to get that kind of data written in such a perfect means? I have a mission that I'm a few seconds ago chipping away at, and I have been at the post for such data. Josh Greenly

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