Pasta e fagioli stew 500ml – serves two
Pasta e fagioli is the only dish with variations to appear in the traditional repertoire of every region in Italy. Fava beans in Sicily, borlotti beans in Venice and cannellini beans in Tuscany are just three examples.
The pasta types used cover a multitude of shapes, some regions include pancetta some not and some recipes call for the beans to be pureed before adding the pasta. All are definitely ‘pasta and beans’ and represent the true national dish of this remarkably diverse country.
This version is Tuscan and what makes the austere food of this region great is the quality of their olive oil. So add very good oil at the table and sprinkle with parmesan.
Is it a soup or is it a stew? Neither; it is a pasta dish falling into the untranslatable category of minestra.
Suitable for vegetarian.
A little tip
Serve at the table with grated parmesan and the finest extra virgin olive oil you can lay your hands on.
Cannellini beans (38%), tomato, ditalini (wheat flour), extra virgin olive oil, onion, carrot, celery, garlic, water, chilli flakes, black pepper, bouquet garni (rosemary, thyme, bay leaf, parsley).
See ingredients in bold.
Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.
Put two tablespoon of water in the base of a pan and add a tablespoon of good olive oil when it boils. Add the solid mass of the soup/pasta and stir gently until bubbling and hot. Stir too vigorously and the pasta will break up but you must stir the bottom of the pan diligently because this is where the pasta component may stick and scorch if left alone.