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Pasta e fagioli: the easiest and most famous Italian recipe

I can still remember it very well: my mum and my beloved granny used to make me eat pasta and fagioli. I hated it! And I was so whimsical, I cried…my mum reproached me! A true tragedy! My granny used to be more “tender”- she tried to convince me that I had to open my mouth and then she pushed the soup directly into my throat with a sudden movement of her thumb, spoon after spoon. My mum was not as patient as my granny, so she pushed the spoon into my mouth then, she unloaded its content and closed my lips. I could not do anything else but swallow everything under her severe glance (when I think it was very funny, but at that time…). I really did not want to hear a think about it! The saddest meal in the world…it made me feel sick- when I saw it in my bowl I knew it was going to be a bad day! 
Yet, not it is one one my favorites, now! Embracing, hot, winterly, it means family-home sweet home! 
How can you fall in love with a dish you really don’t like? Cook it, and cook it over an over again, ingredient after ingredient. You become the protagonist of your recipe: create it in your pot, enjoy the smell which spread all over your kitchen. 
So, I think you you may have to create your own recipes in order to fall in love with those dishes you have always hated. A recipe is a kind of magical potion which turns from an unpleasant concoction into an exquisite dish- it will remind you of old times, spoon after spoon.
Course Main Course
Cuisine Italian
Keyword pasta e fagioli
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Print

Ingredients

  • 4 cups of dried, frozen, or fresh cannellini beans
  • ½ lb of small pasta 
  • 1 medium carrot
  • 1 stalk of celery
  • 1 tbsp small onion
  • 3 tbsp of tomato paste or 1 cup (250 ml) of tomato sauce 
  • Extra virgin olive oil (or 2 slices of bacon for more flavor)
  • 3 leaves of bay
  • Thyme, rosemary, or marjoram for added flavor 
  • Salt and pepper
  • 1 clove of garlic
  • Red pepper flakes to taste
Servings 4 people

Instructions

  • If you use dried beans, soak them according to the method stated above. If you use frozen beans, bring some water to a rolling boil, add some salt and then the beans; cook for about 10 minutes. If you use fresh beans, you do not need any preparation. Just rinse them under cold running water;
  • Prepare the vegetables: Wash and chop the celery, onion, and carrot very thinly and put them into a pot with a little oil or lard;
  • Add the whole clove of garlic and fry over medium-high heat until the sautéed vegetables turn golden brown. Remove the garlic and stir in the beans;
  • Pour in the tomato sauce or paste;
  • Season with salt and pepper and bay leaves. Cover with a lid and cook for about 15 to 20 minutes;
  • If it gets too dry, add some water or a little vegetable broth;
  • Remove a third of the beans; then blend the soup with an immersion blender until creamy;
  • Add some water or vegetable broth to make it more liquidy;
  • Bring it to a rolling boil again and add the fresh or dry pasta;
  • Cook the pasta according to the package instructions;
  • Add the beans you have set aside; season with more salt and pepper;
  • Garnish with a little oil and dried herbs. Red pepper flakes can be sprinkled on as well;
  • Serve it very hot with some freshly grated Parmigiano on top.