Pasta e Fagioli
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Pasta e Fagioli
- Yield: 4 servings 1x
Description
A rustic Italian classic made with farm-grown goodness.
This comforting “pasta and beans” dish is a hearty hug in a bowl, made even better with the earthy richness of Doudlah Farms’ organically grown beans. Perfect for cool evenings or cozy family meals, it’s flavorful, nourishing, and endlessly adaptable.
Ingredients
Scale
For the Beans:
- ⅓ lb dried Doudlah Farms white beans (such as navy, great northern, or cranberry beans)
- Aromatics: 1 small onion, 1 celery stalk, 1 carrot, 1 sprig rosemary
For the Soup Base:
- 3 Tbsp extra virgin olive oil, plus more for drizzling
- ½ white or yellow onion, finely chopped
- ½ carrot, peeled and finely chopped
- ½ celery stalk, finely chopped
- 2–3 slices pancetta, diced (optional)
- ½ bunch lacinato kale, stems removed and thinly sliced (optional)
- ⅓ cup strained tomato purée (passata)
- Salt and freshly ground black pepper, to taste
To Finish:
- 175 g short pasta, such as ditalini or small shells
- Freshly grated Parmigiano Reggiano
- Crushed red chili flakes, for garnish (optional)
Instructions
- Cook the Doudlah Beans:
Soak beans overnight if possible, then drain. Simmer in a large pot with fresh water, onion, carrot, celery, and rosemary until beans are tender, about 1 to 1½ hours. Season with salt during the last 15 minutes of cooking. Set beans aside in their broth. - Make the Base:
In a large skillet or saucepan, heat olive oil over medium-low. Sauté chopped onion until soft and golden, then add carrot and celery. Cook for 5 minutes, stirring occasionally. Add pancetta (if using) and fry until the fat renders. Stir in kale (if using) and cook until wilted. Add the tomato purée, season with salt and pepper, and simmer for 5 more minutes. - Add the Beans:
Mash a ladleful of the cooked beans with some of their broth to form a paste. Add this paste, the remaining whole beans, and enough bean broth to the skillet to create a thick, soupy consistency. Simmer gently for 15 minutes, adding more broth as needed. - Cook the Pasta:
Boil pasta in a separate pot of salted water until just al dente. Drain and stir into the soup mixture. Add more bean broth if needed for a creamy, soup-like texture. - Rest and Serve:
Cover, remove from heat, and let sit for 5 minutes. Season to taste. Serve with grated Parmigiano Reggiano, a drizzle of your best olive oil, and a pinch of chili flakes if desired.
Notes
Farm-fresh, bean-forward comfort food at its finest.
