Dive into a comforting bowl of this classic Italian pasta e fagioli that is hearty enough on its own, without any meat.
This is a classic of Italian culinary tradition, once considered the poor man’s meat. Italian cuisine is rich in vegetarian and vegan recipes from Mediterranean tradition. Very popular not only in typical Italian trattorias but also in starred restaurants, pasta and beans is one of the symbols of Italian home cooking. Every Italian woman will give you her favorite recipe (remember that in Italy, every family has its ‘own’ version of a recipe. This is one of the most simple and easiest to make from my third book, ‘The Vegetarian Italian Kitchen’.
Pasta e Fagioli: Pasta and Bean SoupVeronica Lavenia
- 500 g 17 oz dried pinto beans;
- 1 tbsp baking soda;
- A stalk of celery;
- 1 carrot;
- 1 onion;
- 1 shallot;
- Pinch of sea salt;
- Pepper to taste
- 320 g 11 oz short pasta
- The night before, soak the beans in cold water with a tablespoon of baking soda.
- The next day, rinse the beans thoroughly and cover with water. Cook the beans with the celery, carrot, onion, shallot (all cleaned and cut into rounds) for 50-60 minutes.
- Halfway, through cooking, add the salt, pepper and pasta. Serve warm.
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.