Pasta e fagioli (Italian for “pasta and beans”) is a humble dish that plays with pantry staples to create a nourishing and delicious meal, perfect for winter nights.
This quintessentially regional dish counts as many variations and reinterpretations as there are regions and towns in Italy – perhaps even as many as households – and, of course, in the Ruffoni family, we have our very special one.
Our pasta e fagioli recipe was developed by Rita when the Ruffoni children were young and picky about vegetables. Her solution was to puree them into a thick, creamy consistency to please young palates – and add some pancetta (bacon) for an extra treat.
Over 25 years later, in our family, we still puree our pasta e fagioli, although we now add some whole beans as well for extra texture.
Rita's Creamy Pasta e Fagioli – A Heartwarming Twist on Italian Tradition
Pasta e Fagioli
Famiglia Ruffoni
5
120 minutes
Italian
Main Courses, Soups, Vegetarian Friendly
Ingredients
1.5 cups / 150 gr of ditalini pasta (or any small pasta)
1.25 cups / 250 gr of dried borlotti beans
3.5 oz / 100 gr of smoked pancetta or bacon (skip is choosing a plant-based or lighter option)
2 red onions
2 carrots
2 celery sticks
2 potatoes
1 clove of garlic
3 bay leaves
1 rosemary sprig
2 sage leaves
1 tbsp tomato paste
2 qt / 2 lt water
1/4 cup / 50 grams EVO oil
1 tsp baking soda
Salt
Pepper
Instructions
Soak the beans for at least 8 hours or overnight with a teaspoon of baking soda (it helps to soften and “degas” them!), then strain and rinse them.
In a Belly Soup Pot, simmer the beans for 20 minutes with one onion cut in half, one carrot, one celery stick, and the fresh herbs: bay, rosemary and sage (tie the fresh herbs together with kitchen twine before adding them to the stock: this will make it easier to get them out later!)
Peel the potatoes, halve or quarter them, and add to the beans to boil for an additional 15-20 minutes.
While the beans and potatoes are cooking, prepare your soffritto. Finely chop the remaining onion, carrot, celery, and pancetta, then add them to a Stockpot with some EVO oil and the garlic clove. Soften on low heat for 5-7 minutes.
Remove the garlic, add the tomato paste, and cook for a couple more minutes. If it looks like it’s drying up, add a ladle of stock from the bean pot.
Remove and discard the carrot, celery, onion, and herbs from the Belly Soup Pot, then set aside ¼ of the beans.
Add all the remaining beans and potatoes to the soffritto, along with enough stock to cover them.
Use an immersion blender to puree the beans and potatoes to a thick, creamy consistency, then season to taste with salt and pepper. If it feels too dense, add more stock or water.
Add in the remaining whole beans and the pasta, which will cook directly in the bean cream. Depending on your pasta’s cooking time and how much starch it releases, it might thicken the soup, so keep an eye on it and add more stock/water as needed.
Serve warm with a swirl of EVO oil and some crusty bread on the side.
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