Entree: Italy – Veneto – Pasta e Fagioli (Hearty Italian pasta-and-beans stew cooked in a savory tomato and aromatic broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 1 cup (200 g) dried cannellini or borlotti beans, soaked overnight and drained (or 2 cans (15 oz/425 g each) cannellini beans, drained and rinsed)
- 6 cups (1.4 L) low-sodium chicken or vegetable stock
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 oz (85 g) pancetta, diced
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 medium carrot, diced (about 3 oz / 85 g)
- 1 stalk celery, diced (about 1.5 oz / 45 g)
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) canned crushed tomatoes
- 1 bay leaf
- 1 sprig fresh rosemary or 1/2 tsp (1 g) dried rosemary
- Salt and freshly ground black pepper to taste
- 3/4 cup (90 g) small short pasta such as ditalini, tubetti, or small shells
- 2 tbsp (6 g) chopped flat-leaf parsley
- 1/4 cup (25 g) freshly grated Parmigiano-Reggiano, plus extra for serving
- Extra-virgin olive oil for drizzling

Instructions

1. If using dried beans: place drained soaked beans in a pot with 4 cups (960 ml) of the stock, bring to a simmer and cook gently until tender, about 45–60 minutes. If using canned beans, skip this step and reserve beans for later.
2. In a separate heavy pot, heat olive oil over medium heat. Add pancetta and cook until lightly browned and fat renders, about 3–4 minutes.
3. Add onion, carrot, and celery to the pancetta and sweat gently until softened, about 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste and crushed tomatoes, cook 2–3 minutes. Add the bay leaf and rosemary, then pour in the remaining stock (if beans were cooked in separate pot, combine them now with their cooking liquid).
5. Bring the soup to a gentle simmer. Add the cooked beans (or canned beans) and simmer 10 minutes to meld flavors. Adjust seasoning with salt and pepper.
6. Add the pasta and cook until al dente according to package instructions (usually 8–10 minutes) while maintaining a gentle simmer; add more stock or water if soup becomes too thick.
7. Remove the bay leaf and rosemary sprig. Stir in parsley and grated Parmigiano-Reggiano; finish with a drizzle of extra-virgin olive oil. Serve hot with additional cheese at the table.