Pasta e Fagioli

After a few weeks of traveling, and featuring guests,
Debi and I are finally back in Los Angeles, between the stove and the camera…very happy feeling.
Today we are unveiling you the secret of another very ancient and traditional dish: Pasta e Fagioli (Pasta in a thick Bean Soup).
Again, as we never will get tired telling you, this is another family recipe, everybody in Tuscany cooks it in their house, and there are a lot of variations.The one I learned to cook comes straight out of my grandmother’s kitchen: “Please don’t tell your father I suggested you use pork!”, she said…
Don’t worry Nonna, dad does not look at my recipes on the web, our secret is well kept…..for the moment at least.

Come in,
let’s get cookin’!!!


Serves: 6 / Prep time: 10 min / Cook time: 40 min

1 Lb Dark Kidney Beans
1 Lb Pork Ribs
¾ Lb of pasta (better if large, like rigatoni)
8 Cups of water
3 Cloves of Garlic
2 handfuls of Rosemary
8 Oz. Pelati
Salt, Pepper, Extra Virgin Olive oil

Rinse well the beans and Soak them overnight.


Bring your 8 cups of water to a boil, add the beans, stir well, and cook for about 40 minutes.


Broil the pork ribs in the oven. Season them with some salt and pepper, cut them apart and lay them on a large tray and put them in the oven…you should settle for nothing less than a nice golden brown crispy skin.


In a non stick pan saute’ the garlic and the rosemary in about 2 tbs of Olive Oil. When the beans are cooked, take them out of the water and puree them, and then put them back into the pan; save some beans intact, it will help the look and the texture of the soup.


Add the garlic and the rosemary, along with the oil you sautéed them in, the 8 Oz. of Pelati and the broiled ribs.


Add salt and pepper to your likings.


Stir well every 5 minutes, for about 20 minutes.


Give a chance to the tomatoes to brake, get into the sauce, and then be patient while the soup starts thickening.


In a pot of salted water, cook the pasta, and rinse it with a sprinkle of cold tap water, right after you drain it. Put it into a large bowl, add some oil and stir well; this will help the pasta stop cooking and stay separated, ready whenever you are, to be added to the soup.


When the beans are ready serve them in individual bowls (with or without adding the meat, depending on your taste or your guests), add some pasta, sprinkle with pepper and some extra virgin olive oil. Parmesan cheese is always an option, even if in this case not really my favorite…still worth trying, I guess.

Buon Appetito.

Debi & Gabriele