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

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Steps of preparation

  1. Soak the beans in cold water for 5-6 hours or overnight.
  2. Finely chop the onion, celery and carrots.
  3. Sauté the mirepoix in a pot with the olive oil for 3-4 minutes while stirring.
  4. Add the bacon or pancetta and cook for 1-2 minutes more.
  5. 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.
  6. Remove from heat and take out the bay leaves; purée the soup using a vegetable mill or a blender.
  7. 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.
  8. Turn off the heat and leave to rest. The soup is best served slightly cooled, or prepared the day before and reheated.
  9. Just before serving, add a drizzle of olive oil.

*You can break the spaghetti in half to make them shorter.

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