Pasta and beans is the classic winter comfort food perfect for warming up during the cold autumn-winter days, it seems to be of Tuscan origin but the paternity of this dish is also disputed by Veneto.

Pasta and beans is a simple and tasty first course which is prepared in every part of Italy with many variations and having as main ingredients short pasta and beans.

Pasta and beans is a relatively inexpensive but very appetizing and nutritious dish which will surely please the whole family.






Preparation Time: 30 minutes



  • 8 oz of short pasta (ditalini)
  • 1/4 cup of tomato paste
  • 1 clove of garlic
  • 1 onion
  • 1/2 celery rib
  • 6 tsp of extra virgin olive oil
  • 1 tablespoon chopped parsley and basil
  • 10 oz borlotti beans or cannellini beans
  • 3 oz of bacon or lard



I prepared this tasty pasta e fagioli using dried borlotti beans that I soaked overnight and cooked for about 60 minutes in abundant salted water, with bay leaves and sage.

Alternatively you can use pre-cooked beans using 2 cups of meat or vegetable broth for the preparation of this dish.

Finely chop the onion, garlic, carrots and celery and sauté over a low heat until stewed with the available oil.

Add the diced lard or pancetta to the fried mixture, cook until crispy, then add the drained beans and 1/2 cup of bean stock (if using precooked beans, add stock).

Add the tomato paste, salt and pepper, and cook for 10 minutes over low heat.

Use the cooking water from the beans (to follow the original recipe, it is important not to use the precooked ones) to cook the short pasta (preferably ditalini).

Alternatively, cook the pasta in the pan with the beans, adding the remaining broth for 8-10 minutes.

If you have cooked the pasta in the cooking water of the beans, drain it and put it in the pan with the borlotti beans and let it cook for a few minutes.

Serve your pasta and beans with chopped parsley and basil and a drizzle of extra virgin olive oil.



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