A comforting meal for cold days
These are the top reasons why we adore this recipe:
- an incredibly simple dish to make yet full of flavor
- find beans, pasta, and kielbasa in this dish
- keeps well in the fridge or freezer
- one-pot recipe
Essential ingredients
Pasta and beans are the main ingredients in this recipe. However, we also find some other pantry staples in the recipe. Read more about the ingredients in the next paragraph, or check the recipe below.
Beans—We use dry beans that need to be soaked one day ahead. You can optionally use canned beans, but we prefer the dry ones as they will be more flavorful in the final dish.
Herbs and spices—Good seasoning is essential in this recipe. Our go-tos are bay leaf, pepper, rosemary, and sage.
Vegetables—This recipe includes onion, garlic, celery, carrots, and beans.
Pancetta - adds a lovely meaty flavor.
Pasta - we like to use small pasta shapes in this recipe, like macaroni or small rigati.
Kielbasa - sure, you can make it vegetarian by omitting the pancetta and kielbasa, but we honestly prefer it this way. We used hmeljarska klobasa from Z'dežele. Use a different kielbasa if you can't find it in your country.
Storing and freezing
This Paste e Fagioli can be stored in two ways. When it cools, transfer it to an airtight container and refrigerate for 3 days. Optionally, feel free to freeze this bean stew. Store and place in the freezer for up to 3 months.
You can optionally prepare the bean stew ahead. In that case, we recommend adding the pasta and cooking it right before serving to prevent too thick of a texture.
How to make Pasta e Fagioli at home (video)
Check this short video to master making Pasta e Fagioli at home from scratch.
Next, try these bean recipes
- Pasta and Beans Stew with Chorizo
- Baked Beans from Scratch
- Mexican-inspired rice with Beans
- Pan-Fried Chicken Thighs with Beans and Spinach
- Pork Tenderloin with Beans and Prosciutto
- Bean Soup with Crunchy Croutons
Made in collaboration with Celjske mesnine d.o.o.
METHOD
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soak the beans
Add the beans to a bowl, cover with water, and add salt. Set aside for 12 hours. Drain the beans and rinse under running water.
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cook the beans
Place a large pot over medium heat. Add the drained beans, salt, bay leaves, peppercorns, garlic, and water. Bring to a boil, then cover with a lid and cook for 1 hour—1 hour 20 minutes or until the beans are soft. Drain the beans and preserve all of the cooking water.
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pasta e fagioli
Use the same clean pot. Add the olive oil, diced celery, diced carrot, and diced onion. Saute for 8 - 10 minutes over low heat, then add the diced pancetta, chopped rosemary, garlic, and sage. Stir, then pan-fry for a minute. Add diced canned tomatoes. Add half the cooked drained beans and 250ml (1 cup) preserved cooking water. Blend into a smooth mixture, then add to the pot. Stir to combine. Pour in 1200ml (5 cups) of preserved cooking water, stir, and simmer for 20 - 25 minutes.
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pasta e fagioli
Season the stew with a pinch of salt. Add the pasta, remaining beans, and sliced kielbasa. Cook until the pasta is cooked. Check the seasoning and adjust with salt and pepper, if needed.
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serve
Divide the dish between six plates and sprinkle with chopped parsley and grated parmesan cheese.
