Pasta e Fagioli - Bean Soup
recipe has been reproduced with the kind permission
of Anna Maria Volpi who has published her own
book entitled The
Timeless Art of Italian Cuisine. You can find
out more about the book and how to order a copy from
her web site <click
Maria Volpi began her culinary education in her native
Italy. While still a youngster, she learned how to prepare
the traditional Roman dishes by her father, and Sicilian
cuisine from her mother.
early experiences inspired in her a deep love of Italian
cooking. In a time when eating and cooking habits seem
to change frequently, Anna Maria has dedicated herself
to the rediscovery and preservation of authentic regional
cooking through the study of its history and traditions,
and by sharing her knowledge and skills with others.
has taught traditional Italian home cooking in Los Angeles
for more than ten years through group lessons, private
classes, and special events. She is also an acclaimed
guest instructor for the Williams-Sonoma chain of gourmet
food and cooking stores, including their popular site
in Beverly Hills, California.
you try some of Anna Marias recipes, you will
understand why her friends and family in Italy nicknamed
her dolce forno (sweet oven) for her incomparable baking
read more and obtain more recipes visit Annas
web site <click
oz (approximately 300 gr) dry Borlotti beans
1 quarter gallon (approximately 1 liter) water
3 tbsps extra-virgin olive oil
2 oz (60 gr) un-smoked bacon, finely chopped
1 medium onion, finely diced
1 stick of celery, finely diced
4 oz (100 gr) carrots, finely chopped
2 tbsps fresh ripe tomatoes finely diced, or tomato
2 cups homemade broth, or one bouillon cube dissolved
in 2 cups warm water
salt and pepper
5 oz (150 gr) short ditali pasta, or spaghetti broken
in 1/2 inch (1-2 cm) pieces
and wash the beans the night before, place them in
a container, and cover with fresh water. Leave the
beans in the water overnight. Drain the beans the
next day, when you are ready to cook.
a stockpot put water and beans, and boil for about
20 minutes or until the beans are tender.
in a stockpot the extra-virgin olive oil, and turn
the heat to medium. Add the bacon, onion, celery,
carrot, and sauté for 2 or 3 minutes, until
the onion becomes soft. Stir in the tomato.
approximately one third of the beans using a potato
masher. Add the beans with their cooking water, the
broth, and bring to boil. Salt lightly and add pepper
to taste. Cook for about 15 minutes, until the ingredients
are well blended.
the pasta and cook for the time indicated by the manufacturer,
but taste frequently until pasta is al dente, (firm
but not too soft or overcooked). Adjust the salt if
the soup in a bowl or single serving dishes. Add 1
teaspoons extra-virgin olive oil on the soup if desired.
Anna Maria Volpi