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Pasta e fagioli
by: Margherita Romagnoli
- Preparation 15 min
- Cooking 90 min
- Portions 4 pers.
Ingredients needed
- 1 medium onion
- 1 celery stalk
- 1 ½ carrots
- 200 g Roman beans
- 1/3 cup bacon or pancetta, cut in small pieces (optional)
- 2 bay leaves
- 4 tbsp intense Favuzzi extra virgin olive oil + more to serve
- 1-2 handfuls of Favuzzi spaghetti
- Salt, pepper and dried chili
Products used in this recipe
Steps of preparation
- Soak the beans in cold water for 5-6 hours or overnight.
- Finely chop the onion, celery and carrots.
- Sauté the mirepoix in a pot with the olive oil for 3-4 minutes while stirring.
- Add the bacon or pancetta and cook for 1-2 minutes more.
- Add the beans, bay leaves and enough water to just cover the beans; cook at least 1 hour, until the beans are very tender and almost falling apart. Add some water during cooking as needed.
- Remove from heat and take out the bay leaves; purée the soup using a vegetable mill or a blender.
- Return to the hob and add about 2 glasses hot water. When the cream of beans is very hot, add the spaghetti*, turn down the heat to the lowest setting and cook for 7-8 minutes.
- Turn off the heat and leave to rest. The soup is best served slightly cooled, or prepared the day before and reheated.
- Just before serving, add a drizzle of olive oil.
*You can break the spaghetti in half to make them shorter.
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