Recipes · Soups

pasta e fagioli for pasta lovers

When the stars make you drool just like a pasta fazool - That's amore -(Dean Martin, 1953)

Italians have always been bean eaters. The bean is cheap protein after all.

Greeks ate lentils. Romans consumed  garbanzo beans and black-eyed peas daily. Commons beans arrived in Italy from America with Colombo and returned to America with Italian emigrants and their “pasta fazool”.

As for myself, I have had some bad bean experiences. The nuns at kindergarten fed us industrial amounts of a mushy porridge of rice and beans. Fatty pork rinds and overcooked macaroni have been looming in my father’s dinners. He’s the most Etruscan of the family.

As a consequence, I have become a bean snob, I only eat perfect beans. For that, I need good quality beans either fresh or dry, not canned. I need fresh herbs and good extra virgin olive oil. Last but not least, I do not mistreat my pasta. I use fresh egg pasta not ditalini or broken spaghetti. I cook it separately so it’s al dente. This way I get a heart warming, flavorful, wholesome dish. Just like it should be.


  • 3 lt (3 quarts) cold water
  • 1 medium tomato
  • 1 medium whole onion, peeled
  • 1 medium carrot, scrubbed
  • 1 celery stalk, leaves removed
  • 1 sprig of rosemary and a few sage leaves
  • 1 teaspoon salt
  • 60 gr (2 ounces) fresh tagliolini (narrow fettuccine) per person
  • 250 gr (8 ounces) borlotti or cannellini beans

Soak beans overinight in cold water, rinse and transfer in in a tall  saucepan. Add onion,  carrot, tomato, celery, herbs and water. Cover and simmer slowly until beans are tender. Season with salt and black pepper.

Pure half of the beans and return to pan. Cover to keep warm. Cook pasta in plenty boiling hot water until al dente. Fresh tagliolini will take no more than one minute.  Just before serving, ladle beans into bowls, add pasta and drizzle with good EVO oil.

Variation:chop 1 clove garlic and 30 gr.  (one ounce) pancetta or guanciale. Cook the garlic and pancetta in 2 tablespoon olive oil  until fragrant and add to the beans.  Stir and serve. Decorate bowls with chopped cherry tomatoes.

This recipe is from my friend Roberta, owner of Trattoria degli Umbria a lovely restaurant in the centre of Assisi.

6 thoughts on “pasta e fagioli for pasta lovers

  1. This looks very good, Letizia — hearty, for cold weather!

    Why not canned beans? Do you find they taste odd, or have a strange texture? I love the idea of adding pancetta!

    BTW, I’m trying to picture Trattoria degli Umbria and can’t. Is it near Caffe Minerva?


  2. Hi Sandra,
    do try it’s an easy recipe. There is nothing really wrong with good quality canned beans except that I dislike the metallic taste given by the tin. Of course canned beans also contain preservatives which I try to avoid. In addition some canned beans are overcooked.
    As you know I work at home, so for me it’s not an effort to keep a pot of beans boiling on he stove while I am doing something else. I portion the beans and freeze them in a little cooking liquid so I always have some ready.


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