Grandma’s Pasta Fagioli is a cozy Italian dish. It’s like a warm hug in a bowl – tasty soup with pasta and beans. In this blog, I will share with you a Grandma’s Pasta Fagioli Recipe that is extremely delicious. It’s simple and full of goodness.
You should try Grandma’s Pasta Fagioli because it’s super comforting. It can make a sad day feel warm and happy. It’s like a cozy blanket for your tummy.
The first time I tried it, it was like a wonderful surprise. The yummy flavours, soft pasta, and healthy beans made it special. I love having it on cold days or when I need a pick-me-up. It’s a true treasure.
Ingredients To Make Grandma’s Pasta Fagioli
- Cranberry beans (dry or canned) = 450 g
- Olive oil = 60 g
- White onion = 200 g
- Celery stalk = 100 g
- Carrot = 100 g
- Pancetta or bacon = 150 g
- Tomato paste = 2 tablespoon
- Paprika (Smoked) = 1 teaspoon
- Short cut pasta like ditalini = 250 g
- Rosemary bay leaves
- Kosher salt (to taste)
- Black pepper (to taste)
- Parmesan (to taste)
Steps Involved In Making Grandma’s Pasta Fagioli
- Rinse beans in a colander, removing any dirt and broken ones.
- Place beans in a large pot, covering them with double the water. Allow beans to soak overnight on the counter; during summer, store them in the fridge.
- Strain soaked beans and discard the soaking water. Place beans in a large pot, adding sage, rosemary, and one garlic clove.
- Bring to a simmer on the stove. Cooking times vary (45 minutes to 2 hours). Check after 45 minutes; if fork-squishy, they’re ready. Drain beans, saving the cooking water.
- Transfer half the beans to a blender or use an immersion blender, adding some cooking liquid. Blend until smooth; set aside.
- In the same pot, heat olive oil, veggies, and herbs over low heat. Sauté for 5 minutes until the veggies are tender.
- Add cubed pancetta and cook until crispy. Then add tomato paste and smoked paprika; cook for another minute.
- Turn the stove to medium heat. Add the blended beans and 2 cups of their cooking water. Stir and bring to a boil. Check for salt and add more if needed. Add pasta and cook until al dente, stirring to prevent sticking. If the liquid reduces too much, add more cooking liquid. Add whole beans and combine.
- Remove the pot from the stove and serve in soup bowls. Drizzle with olive oil, add black pepper, Parmesan cheese, and a piece of garlic bread. Enjoy!
Recipe Tips
- Fresh veggies, good pasta, and tasty broth matter.
- Don’t overcook the pasta: It should be a bit firm.
- Add seasoning: Taste and add salt or pepper if needed.
FAQs
How to keep leftover Grandma’s Pasta Fagioli?
Just put them in a container in the fridge.
Can you freeze Grandma’s Pasta Fagioli?
Yes, you can! It stays good for later.
What beans to use?
Usually, white cannellini beans, but any white beans work.
Can it be vegetarian?
Absolutely, just skip the meat and use veggie broth.
What Can You Eat with Grandma’s Pasta Fagioli?
Crusty Garlic Bread: Dip it in the soup. It’s a yummy combo.
Simple Salad: A fresh garden salad makes a nice contrast.
Parmesan Cheese: Sprinkle some on top for extra yum.
Roasted Veggies: Baked veggies go well with it.
Storage Tips
Storing Grandma’s Pasta Fagioli is easy. Put leftovers in a container in the fridge, and they’ll be good for a few days. If you made lots (like I often do), you can freeze it for a tasty surprise later.
Concluding Thoughts!
So, there you have it – Grandma’s Pasta Fagioli. It’s full of love and tradition, easy to make, and impossible not to love. It’s perfect for chilly days, lazy Sundays, or whenever you want a cozy meal. Don’t miss out on this Italian classic. Your taste buds will be so happy!
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Grandma’s Pasta Fagioli Recipe
Ingredients
- 450 g Cranberry beans (dry or canned)
- 60 g Olive oil
- 200 g White onion
- 100 g Celery stalk
- 100 g Carrot
- 150 g Pancetta or bacon
- 2 tablespoon Tomato paste
- 1 teaspoon Paprika (Smoked)
- 250 g Short cut pasta like ditalini
- Rosemary bay leaves
- Kosher salt (to taste)
- Black pepper (to taste)
- Parmesan (to taste)
Instructions
- Rinse beans in a colander, removing any dirt and broken ones.
- Place beans in a large pot, covering them with double the water. Allow beans to soak overnight on the counter; during summer, store them in the fridge.
- Strain soaked beans and discard the soaking water. Place beans in a large pot, adding sage, rosemary, and one garlic clove.
- Bring to a simmer on the stove. Cooking times vary (45 minutes to 2 hours). Check after 45 minutes; if fork-squishy, they're ready. Drain beans, saving the cooking water.
- Transfer half the beans to a blender or use an immersion blender, adding some cooking liquid. Blend until smooth; set aside.
- In the same pot, heat olive oil, veggies, and herbs over low heat. Sauté for 5 minutes until the veggies are tender.
- Add cubed pancetta and cook until crispy. Then add tomato paste and smoked paprika; cook for another minute.
- Turn the stove to medium heat. Add the blended beans and 2 cups of their cooking water. Stir and bring to a boil. Check for salt and add more if needed. Add pasta and cook until al dente, stirring to prevent sticking. If the liquid reduces too much, add more cooking liquid. Add whole beans and combine.
- Remove the pot from the stove and serve in soup bowls. Drizzle with olive oil, add black pepper, Parmesan cheese, and a piece of garlic bread. Enjoy!
Notes
- Fresh veggies, good pasta, and tasty broth matter.
- Don’t overcook the pasta: It should be a bit firm.
- Add seasoning: Taste and add salt or pepper if needed.