Italian Pasta e Fagioli Recipe, Meal Culture & Philosophy, and History
Ingredients:
Serving Size: 4-6 people
1 cup ditalini pasta
1 can cannellini beans (15 oz), drained and rinsed
1 can diced tomatoes (14.5 oz)
4 cups vegetable broth
1 onion, diced
2 garlic cloves, minced
1 tsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Sauté Aromatics:
In a large pot, heat 1 teaspoon of olive oil over medium heat.
Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 5-7 minutes.
Add Base Ingredients:
Stir in the diced tomatoes (with their juice), vegetable broth, cannellini beans, and dried rosemary.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
Cook Pasta:
While the soup is simmering, cook the ditalini pasta in a separate pot according to the package instructions until al dente.
Drain the pasta and set it aside.
Combine and Season:
Add the cooked pasta to the soup, stirring to combine.
Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired.
Serve hot with crusty bread for a complete and hearty meal.
Options Including Protein:
For additional protein, consider adding cooked Italian sausage, diced chicken breast, or pancetta. Simply brown the meat in the pot before adding the onions and garlic, then proceed with the recipe as directed.
Table Service:
Serve the Pasta e Fagioli in rustic, shallow bowls. Accompany with a basket of warm, crusty bread and a small dish of olive oil for dipping. Garnish with freshly grated Parmesan cheese if desired.
Complementary Food and Beverages:
Food: A fresh green salad with a light vinaigrette pairs well with the hearty soup. Antipasto platters with cured meats, cheeses, and olives are also excellent accompaniments.
Beverages: For a non-alcoholic option, sparkling water with a slice of lemon is refreshing.
Meal Culture and Philosophy:
Pasta e Fagioli, literally “pasta and beans,” is a staple of Italian peasant cuisine. It embodies the Italian philosophy of “cucina povera” (poor kitchen), which emphasizes making the most of simple, readily available ingredients. This dish is a comforting, nourishing meal that reflects the values of frugality, resourcefulness, and the celebration of humble
ingredients.
History:
Pasta e Fagioli has roots in the rustic kitchens of rural Italy, where it was a popular dish among farmers and laborers. Its origins date back to ancient Rome, where variations of bean and grain soups were common. Over time, regional adaptations have emerged, with some versions incorporating different types of beans, herbs, and meats. Despite its modest beginnings, Pasta e Fagioli has become a beloved classic in Italian cuisine, cherished for its hearty flavor and wholesome qualities.
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Welcome to our kitchen today we’re making a classic Italian pasta EA gioli here’s what you need 1 cup didini pasta one caned calini beans one can died Tomatoes 4 cups vegetable broth one onion two garlic cloves one tsp olive oil 1 tsp Rosemary salt and pepper step one sauté diced onion and minced garlic in olive oil until translucent step two add diced tomatoes vegetable broth beans and rosemary simp for 20 minutes step three cook pasta separately until Al Dente step four combine pasta with the soup season with salt and pepper serve hot garnished with fresh parsley time-saving tip use canned beans and pre-diced tomatoes options for additional protein consider adding cooked Italian sausage diced chicken breast or ponchetta pair with with sparkling lemon water fresh green salad enjoy this warm hearty soup with crusty bread
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