Nonna’s Pasta e Fagioli also known as Pasta Fazool!
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Ingredients to make Pasta e Fagioli
Fagioli Beans are the star of the dish which are also known as Borlotti beans. You can also substitute with Cannellini beans or Red Kidney beans. I've used canned beans however you can also use dried beans that have been soaked and then cooked in an instant pot.
Pasta, short pasta or pastina is generally used. I've used Orecheiette which I love as it scoops up the sauce like little buckets
Onion, Carrots, Celery make up your soffritto which is the base of the soup
Bay leaves bring a beautiful flavour especially when sauteed with the soffritto
Garlic always make every dish taste better
Nutmeg was my Nonna's tip to bring a lovely earthiness to it
Potato is also one of Nonna's additions as it adds body and creaminess
Tomato Paste is my preference over canned tomatoes, diced tomatoes or tomato sauce as its concentrated so it has a deeper flavour
Vegetable Stock is what I've used to make it a vegan and vegetarian, however, if you prefer you can use chicken broth.
Parmigiano Reggiano rind is an optional ingredient and can be eliminated to make the dish vegan friendly. Adding a small cube of the parmesan rind brings a beautiful aroma and a light cheesey depth to the sauce. Its then discarded before serving.
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How to make Pasta e Fagioli
Time needed: 35 minutes.
Prepare soffritto
Dice the onion, carrots and celery into tiny cubes to make a soffritto. Saute with olive oil in a pot over medium heat with bay leaves and a pinch of salt.
After a few minutes, add chopped garlic and mix together. Then add 3 tablespoons of concentrated tomato paste and saute for 3-5 minutes.
Add stock and simmer
Pour in vegetable stock and water, season with salt and pepper.
Chop potato into small cubes and add to the pot along with nutmeg and simmer with the lid on for 10-15 minutes on medium heat.
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