Minestra di Fagioli: A hearty Italian classic

When it comes to comfort food, one of the coziest, heartwarming dishes from the Italian kitchen is Minestra di Fagioli, or bean soup. This simple yet satisfying soup belongs to the poor tradition of Italian cousins (cucina povera) and has been a staple in our households for centuries. The regional variations of this recipe are countless: from pasta e fasioi in Veneto, made with the precious Lamon beans, to the pisarei cui faśö, typical of the province of Piacenza, up to the southern versions that vary both for the type of beans used, and for the consistency that becomes increasingly denser going down the boot.

Here it is prepared with ditalini and cannellini beans for a dish which is nourishing, flavorful, and perfect for the colder months. To make it even tastier you can enrich it with a crust of parmesan, well scraped on the outer surface and added together with the pasta.

This timeless recipe is not only easy to make, but it’s also packed with nutrition and flavor. So, next time you’re in need of comfort food, remember: a pot of beans, a handful of pasta, and a bit of patience is all you need to create something magical. Let’s dive into how to make this humble, delicious soup! Buon appetito!

Ingredients:

• 500 g cannellini (or Borlotti) beans (dried or canned)

• 1 medium onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 clove garlic, minced

• 1 tsp of tomato paste (optional)

• 2 cups of vegetable broth or water

• 1 bay leaf

• 1 sprig fresh rosemary

• 200 g small pasta (ditalini, elbow, or broken spaghetti)

• Salt and pepper to taste

• Extra virgin olive oil for drizzling

• Parmesan cheese for garnish

Instructions:

1. Prepare the Beans: If using dried beans, soak them overnight, then drain and rinse. If you’re using canned beans, you can skip straight to the cooking!

2. Brown the Vegetables: In a large pot, heat some olive oil over medium heat. Add the diced onion, carrots, celery, garlic, the bay leaf and the tomato paste. Sauté for about 5-7 minutes, until the vegetables are soft and fragrant.

3. Add the Broth and Tomatoes: Pour in the vegetable broth and crushed tomatoes. Add the bay leaf and rosemary for extra flavor. If you’re using dried beans, add them now. Bring the soup to a boil, then reduce the heat and let it simmer for about an hour (or until the beans are tender).

4. Cook the Pasta: In the meantime, cook your pasta in a separate pot of salted water until al dente. Drain and set aside.

5. Combine and Serve: Once the beans are tender, remove the bay leaf and rosemary sprig. Stir in the cooked pasta, and season with salt and pepper to taste. For a little extra richness, drizzle some high-quality olive oil on top and sprinkle with freshly grated Parmesan.

6. Buon Appetito! Serve the soup hot with crusty bread on the side for dipping. You’re now officially part of the Italian comfort food club.

Serving and Storage:

Minestra di Fagioli is one of those dishes that only gets better as it sits. If you have leftovers (which you likely will), the flavors meld beautifully overnight, making it even tastier the next day. It’s also great for freezing—just leave the pasta out until you’re ready to serve to avoid it getting mushy.

Wine Pairing Suggestions:

Minestra di Fagioli goes well with different types of wine that complement its rustic and creamy flavor. A Chianti Classico or a Sangiovese offer a pleasant acidity and a tannic structure that balance the consistency of the soup.

If you prefer a white wine, a Vermentino or a Greco di Tufo bring a fresh and fruity note.

Finally, if you are looking for a touch of elegance, a Pinot Noir or a Nebbiolo will give complexity and depth to your culinary experience.