Pasta e Fagioli

Today we take a look at one of Italy’s peasant dishes. Peasant foods typically, are dishes that utilize simple, cheap ingredients to create nutritious and filling meals that can fuel a hard day’s labor. While most frequently consumed by the poorer classes in need of a good meal on a tight budget, these types of dishes easily transcend the classes as the ingredients are easy to find and the meals simple to make. Not to mention that there is always something soothing and satisfying about eating simple food – an experience that can be a welcome reprieve from eating rich foods, especially in times of stomachaches and sniffles. And speaking of sniffles, with all the changes in weather these days, a peasant dish like pasta e fagioli is what’s in order.

Pasta e fagioli simply means “pasta and beans” in Italian. The dish originates from Tuscany traditionally uses white beans (either cannellini or borlotti beans) and sometimes includes red beans as well. The first time I had pasta e fagioli, I was in Florence. When I got back, I couldn’t wait to relive the experience in my own kitchen.  This recipe adapted from Bon Appétit, was a really good approximation to the pasta e fagioli I had back in the Old Country.

What You Need:
4 tbsp olive oil
1/2 cup chopped onions
1/4 cup chopped celery
1/4 chopped carrots
2 cloves of garlic, minced
1 16-ounce can of Italian plum tomatoes, drained and chopped
2 tbsp minced parsley
1 tsp dried basil
1/2 tsp dried oregano
2-3 cups vegetable broth
8 ounces ditalini or elbow macaroni, freshly cooked
1 15-ounce can cannellini beans, rinsed and drained (or 2 cups soaked beans)
Salt and pepper to taste
Grated parmesan to taste (or omit if vegan)

What to Do:
Heat three tablespoons of olive oil in large, heavy skillet over medium heat. Add the carrots, onion and celery and cook until softened, about 8 minutes. Add the garlic and sauté until brown, about 2 minutes. Stir in the tomatoes and cook for five minutes. Add in the parsley, basil and oregano and simmer until the tomatoes soften, stirring occasionally and breaking up tomatoes with back of spoon, about 15 minutes. Add the beans and cook until heated through, about 5 minutes. Thin down the entire mixture with vegetable broth to the desired consistency. Bring to a boil, season with salt and pepper and then remove from heat. Place the pasta in bowl. Toss with remaining tablespoon of oil. Ladle the soup over the pasta. Grate parmesan over each bowl to garnish.