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A day at the Italian table, from the bar at dawn to dessert at dusk. Start with a cornetto or a slice of crostata, graze through antipasti from Rome's supplì to Liguria's focaccia di Recco. Then eat the proper way: a primo of carbonara, cacio e pepe or risotto alla Milanese, followed by a secondo ossobuco, with caponata or parmigiana on the side. Finish with tiramisu, cannoli or panna cotta. The recipes are regional, the portions generous and the pace unhurried.
Pasta e Fagioli
Lunch
Italian
Soup
A hearty Neapolitan soup of creamy borlotti beans and ditalini pasta simmered in a rich tomato broth with pancetta, rosemary, and Parmigiano. Pure comfort in a bowl.
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RECIPE
Pasta e Fagioli
A hearty Neapolitan soup of creamy borlotti beans and ditalini pasta simmered in a rich tomato broth with pancetta, rosemary, and Parmigiano. Pure comfort in a bowl.
Prep15 mins
Cook45 mins
Total60 mins
Servings6
Lunch
Italian
Soup
Ingredients
- 200g ditalini pasta
- 400g borlotti beans, cooked or canned
- 100g pancetta, diced
- 1 can (400g) crushed San Marzano tomatoes
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 sprig fresh rosemary
- 2 tablespoons extra virgin olive oil
- 50g Parmigiano-Reggiano, grated
- Salt and black pepper to taste
- 750ml vegetable broth
Preparation
1
Heat olive oil in a large pot over medium heat. Cook pancetta until crispy, about 5 minutes.
2
Add onion and garlic, sauté until soft and translucent.
3
Add crushed tomatoes, rosemary, and broth. Bring to a simmer.
4
Add half the beans. Mash the other half and stir into the pot to thicken.
5
Add ditalini and cook until al dente, about 10 minutes.
6
Season with salt and pepper. Serve with grated Parmigiano and a drizzle of olive oil.
Servings and Nutrition
Number of Servings in Pasta e Fagioli6
Nutrition for 1 serving (1 1/2 cups)
420Calories (kcal)
18Protein (g)
62Carbs (g)
11Fat (g)
Protein 18.0g17%
Carbs 62.0g59%
Fat 11.0g24%