Pasta e Fagioli

Pasta e fagioli is one of Italy's oldest dishes, predating tomatoes. In Venice they call it 'pasta e fasoi' and make it thick enough to stand a spoon in — halfway between a soup and a stew. The beans must be creamy, the pasta must be small, and the rosemary must be fresh. This is cucina povera at its most profound.

1. 1

   Cook the beans

   60 min

   Drain soaked beans. Cover with fresh water, bring to a boil, then simmer 45-60 minutes until completely tender. Reserve 1 cup of bean cooking water.

2. 2

   Build the base

   12 min

   In a pot, cook pancetta until fat renders. Add onion, carrot, celery, and garlic. Sweat 10 minutes until soft and fragrant.

3. 3

   Add beans and stock

   20 min

   Add cooked beans, passata, stock, rosemary, and parmigiano rind. Simmer 20 minutes. Mash about a third of the beans against the pot wall to thicken.

   Chef's note · Mashing some beans creates the creamy body of the dish.

4. 4

   Cook the pasta

   10 min

   Add ditalini directly to the pot. Cook until al dente, 8-10 minutes, stirring often. The pasta will absorb liquid — add bean water or stock as needed.

5. 5

   Rest and serve

   5 min

   Remove from heat. Let rest 5 minutes — it thickens as it sits. Drizzle with your best olive oil and crack pepper over each bowl.