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Pasta e fagioli is one of the great pillars of Italian cucina povera — the humble, satisfying cooking of necessity that turned simple ingredients into something magnificent. Borlotti beans are simmered with a soffritto of onion, carrot, celery, and garlic, then half the beans are crushed to create a thick, creamy broth in which small pasta is cooked directly. The finishing drizzle of fruity olive oil is non-negotiable. It is simultaneously a soup and a pasta dish, and it represents Italian cooking at its most honest and most comforting.
Prep
15 min
Cook
35 min
Total
50 min
Servings
4 srv
Difficulty
Easy
Calories
380 kcal
For 4 serving(s)
Per serving
Finely dice the onion, carrot, and celery. Heat olive oil in a heavy pot over medium heat and cook the soffritto for 8 minutes until soft.
Add the garlic, rosemary, and dried sage and cook 1 more minute.
Stir in the diced tomatoes and cook 5 minutes until slightly reduced.
Drain the borlotti beans, add them to the pot with the vegetable broth. Bring to a simmer and cook 15 minutes.
Remove about a third of the beans with a ladle. Mash or blend them and return to the pot to thicken the broth.
Add the ditalini pasta directly to the pot and cook, stirring, until al dente.
Season with salt and pepper. Serve in deep bowls with a generous drizzle of extra virgin olive oil.
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