'Pasta e fagioli': how to combine legumes and pasta Italian style

Can an Italian survive without pasta?

We do not know if the experiment has been done to answer that question, but the passion of that country for eating this food in all possible ways has given great joy to world gastronomy.

One not too well known in Spain, but practiced in much of Italy, is

pasta e fagioli

.

Or what is the same, pasta with beans or beans.

This recipe is not characteristic of a particular region of Italy, and there seems to be not much consensus on what type of beans to use (fresh or dried,

cannellini

or

borlotti

) or what type of pasta to prepare it with (fresh or dry, short or long). ).

We cook it with dried pinto beans and dry short pasta, but we also offer the express option with canned beans for stressed souls.

It's all in the video above.

Ingredients

For 4 people

• 200 g dried pinto beans (or about 400 g cooked beans)

• 250 g short pasta (thick soup noodle type or ditalini)

• 100 g fresh or cured bacon

• 1 carrot

• 1 onion and a half

• 1 stick of celery

• 1 clove garlic

• 250 g crushed tomato

• 1 bay leaf

• 1 sprig of fresh rosemary

• Olive oil

• Salt

• 1 liter of vegetable broth (if using cooked beans)

Instructions

If you have questions or complaints about our recipes, write to us at

elcomidista@gmail.com

.

You can also follow El Comidista on

TikTok

,

Instagram

,

X

,

Facebook

or

YouTube

.