Pasta E Fagioli

Also known as Pasta Fasule (Neapolitan) or Pasta Fazool (New York)

This hearty Italian dish, literally meaning “pasta and beans,” is a perfect example of cucina povera (peasant cuisine) – delivering maximum flavor and satisfaction at minimal cost. While recipes vary across regions and households, this version is tomato-free, aligning more closely with traditional Italian preparations.

Serves 2 with leftovers (easily doubled)

Ingredients

• 8 oz dried Cranberry beans (or other white beans)
• 6 cups water (adjust for desired thickness)
• 1 carrot, diced
• 1 celery stalk, diced
• 1 onion, diced
• 1 garlic clove, minced
• 1 sprig rosemary
• 1 tbsp olive oil
• 1 cup small pasta (Ditalini, Tubetti, or elbow)
• Small piece of Parmigiano Reggiano rind (optional)
• Salt and pepper to taste
• Extra olive oil and grated Parmigiano for serving

Instructions

1. Night before: Soak beans in water overnight, covered, at room temperature.
2. Prepare soffritto: In a soup pot, sauté onions, carrots, and celery in olive oil until onions are translucent. Add rosemary and garlic, stirring until fragrant.
3. Cook beans: Add beans with their soaking liquid. Ensure beans are well-covered, adding water if necessary. Bring to a boil, then reduce to a simmer. Skim off foam and add Parmigiano rind if using.
4. Simmer: Cook until beans are soft but not mushy, stirring occasionally to prevent sticking. Cooking time varies with bean age, so start checking after about 30 minutes.
5. Blend: When beans are done, adjust seasoning. Strain 1/2 to 3/4 of the mixture and blend with enough cooking water to create a smooth, not pasty, consistency. Return to pot.
6. Cook pasta: In a separate pot, cook pasta 2 minutes less than package instructions. Drain and add to the bean mixture to finish cooking until al dente.
7. Serve: Ladle into bowls. Drizzle with olive oil and top with fresh black pepper and grated Parmigiano.

Notes

• The consistency can vary from thick and porridge-like to thinner and more soup-like. Adjust water accordingly.
• Cooking pasta separately for most of its cooking time helps control the dish’s thickness.