Traditional italian pasta fagioli

Traditional italian pasta fagioli is a very tasty and full of flavor dish, ideal on cold winter evenings. I propose my grandmother’s recipe that she cooked on the wood stove with the terracotta pot, a poor but rich dish of flavors and incredibly tasty. The recipe calls for dried beans to soak for 12 hours and then cook in water, but no one forbids using those already pre-cooked. Beans are very nutritious and rich in vitamins, minerals and trace elements, such as potassium, iron, calcium, zinc and phosphorus. They also contain a lot of fiber.

italian pasta fagioli

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time20 Hours
  • Cooking time50 Minutes
  • Serving2
  • Cooking methodStove
  • CuisineItalian


3.5 ounces beans, Borlotti,dried, boiled in distilled water, no salt, drain (or 8.8 ouces pre-cooked canned beans)
1 carrot
1 stick celery
1 onion
2 tablespoons olive oil
1 teaspoon tomato paste
chili pepper
1 sprig rosemary


1 Knife
1 Pot
1 Wooden Spoon


For dry beans, the night before, soak them in cold water for 12 hours. The next morning, cook them in the pressure cooker for 20 minutes. Chop the onion and celery and fry with 2 tablespoons of oil in a saucepan. Add the diced carrot and rosemary. Let it dry for two minutes. Add the beans, previously rinsed under running water if you are using pre-cooked ones, while for dry ones, add the cooking water as well. Add the tomato paste, salt, chilli and water until everything is covered. Cook for about 40 minutes. Pour in the pasta and cook. Serve with a drizzle of raw oil.

Cook’s tips

This soup is delicious when made with dried beans, it will have a more intense flavor and will be creamier.

Dried beans after cooking can be frozen with their liquid in containers or bags.

italian pasta fagioli

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