Welcome to TortellinoTime, where we celebrate the joy of Italian home cooking with fresh, seasonal ingredients. In today’s video, we’re diving into a classic Italian comfort dish: Pasta e Fagioli, made with fresh Borlotti beans harvested straight from our garden. This recipe is a beautiful fusion of rustic flavors, vibrant vegetables, and the creamy goodness of Italian pasta. Whether you’re a fan of traditional Italian cuisine, passionate about seasonal cooking, or just love trying out new, wholesome dishes, this video will take you on a flavorful journey. We’ll be showcasing how to grow your own Borlotti beans, preparing them from scratch, and turning them into a delicious, creamy pasta dish that’s perfect for both summer and winter.
Julie starts by harvesting homegrown beans, offering tips on when and how to pick them. Then, we walk you through each step of the recipe, including tips on using the right pasta, balancing flavors with fresh vegetables like carrots, celery, and a hint of chili pepper for that perfect kick. The recipe is flexible, so whether you’re keeping it vegetarian or adding some Italian sausages or bacon, you’ll have a hearty meal that’s both nourishing and flavorful.
This is more than just a recipe video—it’s a story of homegrown goodness, family tradition, and the art of simple, yet deeply satisfying cooking. So grab your apron, and let’s get cooking.
Key Chapters with Timestamps
00:00 – Introduction & Harvesting Fresh Borlotti Beans
01:24 – Preparing the Ingredients
04:23 – Cooking the Beans with Vegetables
08:39 – Adding Pasta and Creating Creamy Texture
09:33 – Final Presentation & Tasting
List of Ingredients
400g fresh Borlotti beans
300g plum tomatoes, halved
200g Ditaloni pasta (or any short pasta: conchiglie, macaroni)
2 medium-sized carrots, chopped
2 medium-sized red onions, finely chopped
2 sticks of celery, chopped (reserve one stick whole)
1 small chili pepper
2 tsp tomato puree
Olive oil
1 bay leaf
Salt and pepper to taste
Vegetable stock (or water with stock cubes)
Optional: Parmesan cheese, rosemary, sausages, or bacon
Cooking Instructions
Fresh beans are the star of this traditional Italian recipe, known for their rich, creamy texture. Once you’ve got your beans, it’s time to prepare the rest of the ingredients. Chop your onions, carrots, and celery. Halve the tomatoes, and chop your small chili pepper in half, seeds included for a gentle heat.
Heat a generous amount of olive oil in a cast iron pot. Add your chopped onions and sauté until they become soft and translucent. Add the chili pepper, bay leaf, and chopped celery, stirring to release their flavors. After a couple of minutes, toss in the carrots and a couple of teaspoons of tomato puree to enhance the flavor and color.
Stir in your freshly harvested Borlotti beans, letting them soak up the oil and vegetable flavors. Once everything is nicely combined, add boiling hot vegetable stock to cover the beans and vegetables by about 2 cm. This ensures the beans cook perfectly without turning hard. Cover and simmer on low heat for 45 minutes to an hour.
Once the beans are tender, remove a few ladles of beans and broth, and blend them until smooth to create a creamy base for the pasta. Return the mixture to the pot. Bring your remaining vegetable stock to a boil, add a little more water, and cook your pasta until al dente.
Mix the cooked pasta into the bean and vegetable mixture. For extra creaminess, you can add more blended beans or a touch of olive oil. Serve with a drizzle of raw olive oil and, if you like, sprinkle with Parmesan cheese for added richness.
Serve in bowls and enjoy the fresh, creamy goodness of this traditional Italian Pasta e Fagioli. This dish is perfect as a standalone meal or with a side of crusty bread.
Hashtags
#PastaeFagioli #ItalianCooking #FreshBeansRecipe #BorlottiBeans #ItalianComfortFood #VegetarianPasta #HomegrownVeggies #CastIronCooking #EasyItalianRecipes #SeasonalCooking #TortellinoTime #tortellino
2 Comments
Today on TortellinoTime, we’re making a creamy Pasta e Fagioli with fresh, homegrown Borlotti beans. This traditional Italian comfort food is hearty, healthy, and perfect for both summer and winter. Using simple ingredients like onions, celery, and plum tomatoes, we create a dish that's full of flavor and easy to prepare. You can keep it vegetarian or add sausages or bacon for a richer taste. Follow the recipe for the perfect balance of creamy beans and al dente pasta. Buon appetito.
I really like this version of pasta e fagioli, because you separate part of the fresh sofrito vegetables and beans and puree them. Then, by adding reserved cooked beans and vegetables you top the soup which makes a lovely finished dish! Progresso wishes there soup looked and tastes this good! I will be making this for sure!