How to Make Authentic Italian Pasta e Fagioli

Italian Stew Recipe With Pictures

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Pasta e Fagioli is an old-world Italian stew that the peasants ate because it was easy to make, inexpensive, and hearty. You can actually find different variations on the dish in restaurants throughout the country, most of them with a hefty price tag attached. But this recipe for Pasta e Fagioli is very easy to make from home. It’s truly authentic, hearty, simple, affordable, and praised by the last four generations of my Napolitano Italian family.

Ingredients needed:

1 lb. of "Short" Dried Pasta. The best pasta cut to use would be Ditali, Ditalini, and/or elbows. You can really choose whatever cut suits your fancy.

2 15-oz. cans of Cannellini or Great Northern White Beans, rinsed. You also have the option of buying dried beans, soaking them overnight, and boiling them until they are tender. This takes a lot of time, but can be more cost-effective then buying the canned variety. Soaking beans also makes them much easier to digest.

3-5 Qts of Homemade Tomato Sauce. It is extremely imperative not to use jarred or canned sauce in this recipe. If you have never made homemade tomato sauce, take a look at this recipe for Homemade Italian Tomato Sauce. It is very simple to do and makes all the difference.

You'll also need:

Serves: 8-10 depending on serving size
Prep Time: 20 minutes
Cook Time: Can be eaten as soon as heated all the way through, but it’s best to let it simmer for at least 6 hours.

Step One: Place homemade tomato sauce on stovetop over medium heat.

Step Two: Add cannellini or great northern beans to sauce. Mix thoroughly.

Step Three: As the beans and sauce are getting hot, cook short-cut pasta per package directions to al dente consistency. Drain pasta. Then add to sauced bean mixture, and combine well.

Step Four: Cook on medium-to-high heat for a minimum of four to six hours for optimum taste results. Serve with herbed Italian bread for dipping.

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