Beans and pasta (Pasta e fagioli)
4-6
EASY
PREP TIME
20 MINS
COOK TIME
1 HOUR 40 MINS
TOTAL TIME
2 HOURS
RECIPE PROVIDED BY
Babbo Michele
PRINT
INGREDIENTS
- Terre Di San Vito extra virgin olive oil for cooking and serving
- 500g cannellini beans (white kidney beans, dried then soaked overnight) or tinned beans (no soaking required)
- 4 garlic cloves
- Salt and pepper to taste
- 4-5 fresh tomatoes, chopped
- 1 large celery stick and the centre part leaves cut into large chunks
- 1 piece prosciutto or pork belly/gammon (optional but recommended) left whole or cut into lardons
- 250g tubetti pasta (or as much as you like!)
- Fresh, chopped parsley
INTRODUCTION
Pasta e fagioli is a hearty, comforting classic of Italian cuisine with its roots in the humble peasant tradition. It is especially loved throughout southern Italy, particularly in Naples, where it is known as "Past' e Fasul."
The pasta—traditionally mixed pasta or tubetti—is cooked together with beans that have been gently stewed with tomato, garlic, olive oil, and fresh parsley. As the pasta cooks, it releases its starch, creating the rich, creamy consistency that Neapolitans call "azzeccata"—perfectly thick, comforting, and full of flavour.
This recipe is especially close to our hearts because it was one of our dad's recipes. Although he's no longer with us, we still make it regularly, and every pot reminds us of him. It's more than just a meal—it's a family tradition that keeps his memory alive.
Delicious served hot, it's just as enjoyable eaten cold the next day, when the flavours have had even more time to develop.
METHOD
Preparing the beans
- If using dried beans, the night before making this dish, put the 500g of dried cannellini beans into a bowl and cover with tap water.
- Soak overnight.
- The following day, drain and rinse the beans.
- If using tinned beans, do not discard the liquid.
Cooking the Pasta e fagioli
- Pour approx. 4 tablespoons of olive oil
into a large saucepan and lightly fry the chunk or cubes of prosciutto
or pork belly until golden. - Into the pan, add the drained or tinned beans, chopped tomatoes, peeled garlic cloves, celery and the celery leaves.
- Add a little salt and pepper (you will add more after cooking).
- Cover with cold water.
- Bring the water to the boil then cover and simmer on a low light for approx. 1hour or until the beans are fully cooked.
- Before the beans are fully cooked –
when they still have a little resistance in them, it’s time to add your pasta into the beans. - The starch in the pasta will help to thicken the bean sauce.
- When the pasta is cooked, your dish is ready.
To serve
- Serve the soup in individual bowls and
lightly drizzle some or Terre Di San Vito extra virgin olive oil. - Or serve in a large dish and place in the centre of the table.
- Add some freshly ground black pepper and freshly chopped parsley.
Buon appetito!
Top tips
- Adjust the salt and pepper to your taste – depending on whether you’ve used water or stock.
- This will keep in the fridge for 3 days and will still taste fabulous.
- Can serve cold for a buffet
Serve with a bottle of our fabulous Terre Di San Vito Apeneste white wine.
