For 4 Person(s)

Pasta e fagioli

  • 200 g fagioli stregoni beans
  • 50 g pancetta cubes
  • 50 g onion, diced
  • 50 g celery, diced
  • 50 g carrots, diced
  • 1 bay leaf
  • 50 g kale, sliced
  • 2 1/2 L vegetable stock
  • 80 g ditalini pasta
  • 30 g extra virgin olive oil
  • 5 g garlic, minced
  • 5 sprigs rosemary
  • 2 sage leaves
  • fresh ground black pepper


Soak the beans overnight.

In a pan, place the celery, onion, soaked beans, pancetta, bay leaf, kale and vegetable stock. Add salt to taste and cook over low heat for 30 minutes. Let rest 20 minutes, take out 1⁄4 of the vegetable mix leaving the juice behind and mash. Then place back into the soup. Bring to a boil and add pasta, cook for 10-12 minutes. In another pan fry 10 g oil with garlic, 1 sprig rosemary, and sage. Filtrate and place the oil into the soup.

Season to taste with salt and pepper. Decorate the pasta e fagioli with rosemary sprig and drizzle with extra virgin olive oil.