Rustic Italian food, simple and delicious. Pasta e fagioli is a soup that’s a meal, tomato based broth, cannellini beans, pasta of your choice layered flavor that comes together in one pot. Here’s how to make it:

Pasta e fagioli

1 shallot or small onion chopped

2 cloves garlic minced

2 28 oz cans whole peeled tomatoes

2 15 oz cans cannellini beans drained

1 can water using the empty can that tomatoes were in

3 oz guanciale cut into bite size pieces (can also use pancetta)

1 parmigiano rind

6 basil leaves torn

1/2 lb. pasta of your choice (I’ve used homemade fettuccine or you can use a short pasta)

Grated parmigiano or pecorino (can use both)

Olive oil to coat pan and drizzle on finished dish

Add enough olive oil to coat bottom of pot, add the guanciale or pancetta to cold pan, turn heat to medium and saute until brown and fat is rendered. With slotted spoon remove the meat, leaving the oil in the pot.

Saute the onion or shallot in the fat until tender but not browned. Add the garlic and saute for just a minute not browning it.

Pour the tomatoes and water into the pot, add the beans, parmigiano rind and guanciale/pancetta, add 3 basil leaves. Season with salt and pepper and cook on medium heat for 45 minutes.

Boil your pasta al dente, remove parm rind, add the pasta to the soup, simmer for approximately 10 minutes. Add the rest of the basil leaves and serve with grated cheese and a drizzle of good olive oil. Note: if using fresh pasta just boil for about 2 minutes it takes less time to cook.

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