As a Private Chef this is one of my favorite dishes to make in the winter. And one of my wife's favorites. It's so comforting it gives you a warm hug! Recipe below
Here are some facts about the history of pasta e fagioli, an Italian soup or stew made with pasta and beans:
Origins
The origins of pasta e fagioli are unclear, but the dish has been prepared in Italy for centuries. Some say it may have originated with Italian sailors who used beans and pasta to make a hearty stew while at sea.
Peasant dish
Pasta e fagioli is considered a peasant dish because it's made with simple, inexpensive ingredients.
Regional variations
The recipe varies by region, with some versions using small pasta shapes like ditalini or elbows, while others leave out the pasta entirely. In Bari, the dish is thicker and uses mixed pasta shapes and pancetta. In Rome, a similar version called pasta e ceci uses chickpeas instead of beans.
American adaptation
Italian immigrants adapted the recipe to use ingredients more available in the United States, such as canned beans and tomato sauce.
American slang
The American slang term "fazool" comes from the Sicilian or Neapolitan dialect for beans. The term was popularized by a 1927 song by Van and Schenck called "Pastafazoola".
Authenticity
Some say an authentic pasta e fagioli should be thick and almost stew-like, not brothy.
My families version can vary depending on if I want to make it tomato based or not. I chose the version thats more like Escarole and Beans style.
Heres how I made it last night!
4oz of speck or pancetta/diced
small onion/diced
2 celery stalks/diced
large carrot/diced
2 cloves of garlic/minced
2 tbl tuscan spice
6 cups chicken broth
2 cans cannellini beans/drained
1/1/2 cups of ditalini pasta
escarole/chopped and sauteed in EVOO
parmesean cheese/grated
Put a stock pot over a medium-high flame and heat the oil. Add the speck/pancetta and cook until crisp, about 5-7 minutes.
Lower the flame to medium and add in the carrots, onions, celery, garlic, and Tuscan spice. Cook until the vegetables are softened, about 5-7 minutes, then add cannellini beans and simmer for 5 minutes and add chicken stock. Bring to a boil and turn down to a simmer for however long you wish. I did it for a couple of hours, but you can do it a lot quicker if you're hungry.
When ready, bring back to a boil and sauté escarole. I put ditalini straight in the pot after it comes up to a boil. It should be 10-12 minutes, but test pasta to make sure it's al dente.
I plate with soup topped with escarole and grated parm! Of course, some grilled ciabatta goes great with this.
Enjoy
Grazie Ciao!
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