January is National Soup Month, and for many Italians and Italian Americans paste e fagioli is a culinary icon. Evoking warm memories of childhood and bold, yet comforting flavors, homemade pasta e fagioli comes in many forms. In Italy, the most ancient versions date back to the Southern regions that made up Magna Grecia.

There, pasta (called lagane) and beans were served together for the first time on what is now considered Italian soil. Centuries later, the recipe continued to be popular in Rome, and various Italian cities and regions adopted their own versions which have stood the test of time.

Italian Americans passed down the pasta e fagioli tradition when they immigrated to the United States. For this reason, many variations on the recipe are near and dear to our community.  In this family favorite, I use cannellini and/or borlotti beans with homemade tomato sauce and chicken or vegetable stock to create a dish that’s as nutritious and comforting as it is delicious.  Buon appetito a tutti!

Recipe from the Italian Recipes For Dummies Cookbook by Amy Riolo

PREP TIME: 5 MIN

COOK TIME: 30 MIN

YIELD: 4 SERVINGS

INGREDIENTS 

         *       1 tablespoon Amy Riolo Selections or other good-quality EVOO

         *       3 garlic cloves, peeled and minced

         *       1 cup tomato puree

         *       Kosher salt, to taste

         *       Black pepper, freshly ground, to taste

         *       1/4 cup parsley or basil, freshly chopped

         *       3 cups homemade or reduced-sodium vegetable or chicken stock or water

          *      1 1/2 cups cooked cannellini or borlotti beans (or both)

         *       1/2 cup orzo, or other small pasta

         *       1/4 cup Pecorino Romano or Parmigiano Reggiano cheese, freshly grated

DIRECTIONS

 Heat oil in a large saucepan over medium heat. Add garlic, and sauté until it releases its aroma.

1. Add tomato puree, salt, and pepper. Increase heat to high and bring to a boil.
2. Add parsley or basil, stir, reduce heat to low, and cover. Simmer for 15 minutes.
3. Remove the lid carefully, stir in stock, and cannellini beans.
4. Bring to a boil, uncovered, over high heat.
5. Reduce heat to low, stir in orzo, and cook 10-15 minutes until pasta is al dente. Garnish with cheese and serve hot.

TIP:

When making the Fresh Tomato Sauce, you can make a double batch and reserve half of it to make this soup. In a pinch, you can use a good-quality, low-sodium jarred tomato puree to make the recipe. This soup is so simple, however, there’s no need. Making your own stock will also improve the flavor and make the soup more nutritious.

This soup can be served by itself with a salad and bread any time of day. As a part of a multicourse lunch, follow it with roasted chicken or meat.

Pair this dish with a bottle of Montepulciano d’Abruzzo or similar. With a little aging it expresses itself with an even more encompassing and defined fruit flavor, able to accompany even the most complex versions of this dish.

NOTE:

In Italy, the rinds of hard cheeses like Parmigiano and Pecorino are added to soups and stews to give them extra flavor. You can buy a block of cheese, grate it yourself, and reserve the rinds to slowly simmer in sauces and stews. If you have rinds at home, you can substitute them for the grated cheese in this recipe. If you prefer not to grind your own cheese, many specialty food stores now sell rinds alone.