{"id":14171,"date":"2019-07-17T12:11:44","date_gmt":"2019-07-17T17:11:44","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=14171"},"modified":"2025-04-07T07:36:51","modified_gmt":"2025-04-07T11:36:51","slug":"pasta-e-fagioli","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/pasta-e-fagioli\/","title":{"rendered":"Authentic Pasta e Fagioli (Italian Pasta and Beans Recipe)"},"content":{"rendered":"\n

Authentic Pasta e Fagioli<\/strong>, (also known as Pasta Fazool) <\/em>is a classic Italian recipe for Pasta and Beans that’s a cheap, easy, and deliciously comforting recipe the whole family will love! You may have seen recipes for Pasta e Fagioli that are more like a soup. The authentic version is more like traditional pasta in a very thick and luscious sauce – more like a stew that is very bean-forward. This version has pancetta but it’s easy to omit that for a vegetarian version, too!<\/p>\n\n\n

\n
\"A<\/figure><\/div>\n\n\n

This Pasta e Fagioli recipe is different than the soup versions what you may be used to (for example, it’s NOT what you’d find at the Olive Garden)<\/em>. While authenticity of this dish differs from region to region in Italy, this thick, simple version is akin to what I ate when I was in Italy in the Naples region.<\/p>\n\n\n\n

Authentic pasta e fagioli is usually less of a “soup” and more of a thick stew, with the main ingredients being pasta and beans. It’s one of those recipes that will make you wonder whether you should use a spoon or a fork to eat it (we chose spoons).<\/em><\/p>\n\n\n\n

It may include other veggies (this version has onions, celery, tomatoes, and carrots)<\/em>, but beans make the bulk of the sauce. The aromatics, rosemary and garlic, go so well with the earthy flavor of the beans and smell amazing while it cooks. This is one of the coziest meals I can think of!<\/p>\n\n\n\n

This recipe is luxuriously creamy and thick, but without adding dairy. Puréeing some of the beans and veggies with a few pulses of an immersion blender makes the sauce thick and creamy. This adds a really luscious texture to the whole thing.<\/p>\n\n\n\n

How to make Authentic Pasta e Fagioli<\/h2>\n\n\n\n

The thing I LOVE about this pasta e fagioli is that it’s a ONE-POT pasta recipe! This makes clean-up easier. It also means that the starches from the pasta are all incorporated into the dish, rather than being lost in the cooking water.<\/p>\n\n\n\n

Start with some pancetta (I bought it already diced at the store, which saved me some time!). <\/em>Sauté it for a little bit in olive oil until the fat renders off and it starts to get crispy. Then, add some onions, celery, and carrots. I recommend dicing them finely so they don’t interrupt the sauce too much. Sauté it all until everything’s softened and starting to brown.<\/p>\n\n\n

\n
\"Carrots,<\/figure><\/div>\n\n\n

Then, add crushed tomatoes, chicken stock, and some drained and rinsed canned cannellini beans. You only want to add half of them at this point. Save the rest of the beans for a little later.<\/p>\n\n\n\n

Now here’s the most important part: use an immersion blender<\/a> to purée the bean and veggie mixture directly in the pot with only a few pulses<\/strong>. You don’t need it to be SUPER smooth- just thickened a bit. I recommend about 5, one-second pulses. <\/p>\n\n\n\n

Then, add the rest of the beans and pasta. You can use any small-medium sized pasta you want. I used medium shells, but you can use small shells, ditalini, macaroni, or any other kind you want!<\/p>\n\n\n\n

Bring to a boil, cover, and simmer, until the pasta is cooked. Then, uncover and let it cool off for a bit and continue thickening. YUM, and so easy!<\/p>\n\n\n

\n
\"Pasta<\/figure><\/div>\n\n\n

How to season pasta e fagioli perfectly<\/h2>\n\n\n\n

The stars of this recipe are pretty bland- beans and pasta. Here are some tips and tricks to amping up the flavor, while still keeping the recipe simple and pure.<\/p>\n\n\n\n