Pasta e Fagioli

The story

Pasta e fagioli ("pasta and beans") is classic Italian cucina povera, the thrifty home cooking that turns pantry staples into something wonderful. Almost every region has its own version.

Beans simmer with a soffritto of onion, carrot and celery, garlic, rosemary and a little tomato, then small pasta cooks right in the pot. Some of the beans are mashed to make it thick and creamy. A drizzle of good olive oil goes on top.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 4)

• 2 tbsp olive oil, plus more to serve
• 1 onion, 1 carrot and 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 sprig rosemary (or ½ tsp dried)
• 2 tbsp tomato paste
• 2 cans (400 g / 14 oz each) borlotti or cannellini beans, drained
• 5 cups vegetable stock
• ¾ cup small pasta (ditalini or small shells)
• Salt, pepper and grated Parmesan, to serve

Steps

1. Warm the olive oil in a pot and cook the onion, carrot and celery for 8 minutes until soft. Add garlic and rosemary for 1 minute.
2. Stir in the tomato paste, then add the beans and stock. Simmer 10 minutes.
3. Scoop out about a cup of beans, mash them with a fork, and stir them back in to thicken the soup.
4. Add the pasta and cook, stirring now and then, until tender, about 10 minutes. Add a little water if it gets too thick.
5. Season, remove the rosemary sprig, and serve with olive oil and Parmesan.

Make it your way

• Vegan: skip the Parmesan.
• Greener: stir in chopped kale or chard with the pasta.
• Gluten-free: use rice or gluten-free pasta.

Cousins around the world