{"id":27069,"date":"2025-01-02T02:17:53","date_gmt":"2025-01-02T01:17:53","guid":{"rendered":"https:\/\/www.cucinadelsole.nl\/?p=27069"},"modified":"2025-01-02T02:17:58","modified_gmt":"2025-01-02T01:17:58","slug":"pasta-e-fagioli-pasta-with-beans","status":"publish","type":"post","link":"https:\/\/www.cucinadelsole.nl\/nl\/pasta-e-fagioli-pasta-with-beans\/","title":{"rendered":"Pasta e fagioli (pasta with beans)"},"content":{"rendered":"<section  class='av_textblock_section av-m5emwn4z-d90a3efa2d94d1b3592664c38611d689'  itemscope=\"itemscope\" itemtype=\"https:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\" ><div class='avia_textblock'  itemprop=\"text\" ><p><img loading=\"lazy\" class=\"size-full wp-image-27070 aligncenter\" src=\"https:\/\/www.cucinadelsole.nl\/wp-content\/uploads\/2025\/01\/pasta-e-fagioli-2-SMALL-x-sito.jpg\" alt=\"pasta e fagioli\" width=\"390\" height=\"585\" srcset=\"https:\/\/www.cucinadelsole.nl\/wp-content\/uploads\/2025\/01\/pasta-e-fagioli-2-SMALL-x-sito.jpg 390w, https:\/\/www.cucinadelsole.nl\/wp-content\/uploads\/2025\/01\/pasta-e-fagioli-2-SMALL-x-sito-200x300.jpg 200w\" sizes=\"(max-width: 390px) 100vw, 390px\" \/><\/p>\n<p style=\"font-weight: 400;\">HAPPY NEW YEAR!<br \/>\nAfter the excesses of the festivities, I love to go back to the simple, nourishing meals that are my favourite since I was a child. Like <em>pasta e fagioli<\/em>, pasta with beans, something my grandma Isa from Veneto &#8211; where they call it <em>pasta e fasoi<\/em> &#8211; used to make. It\u2019s a tasty and comforting soup-like dish my Mum and I still prepare. Every time I make it, I wonder why I don\u2019t eat it more often. So I&#8217;m making eating\u00a0<em>pasta e fagioli<\/em> \u2013 and <a href=\"https:\/\/en.wikipedia.org\/wiki\/Legume\" target=\"_blank\" rel=\"noopener\"><strong>pulses<\/strong><\/a> in general &#8211; regularly one of 2025&#8217;s good intentions!<\/p>\n<p style=\"font-weight: 400;\">In the original recipe there\u2019s also some diced lean <strong>pancetta<\/strong> or bits and pieces of <em>prosciutto crudo<\/em>, raw ham. You can use them for extra taste but if you add enough sea salt you won\u2019t need them. I don\u2019t even put Parmesan on this pasta because I prefer to savour the basic ingredients instead of the cheese: the herbs, the <a href=\"https:\/\/www.keltischzeezout.com\" target=\"_blank\" rel=\"noopener\"><strong>Celtic sea salt<\/strong><\/a> I love and especially the brown beans, cooked until they\u2019re still somewhat firm. The perfect balance of softness without mushiness.<\/p>\n<p style=\"font-weight: 400;\">You can soak and boil them like I did, or use pre-cooked ones. The choice is all yours.<br \/>\nThe type of pasta used for this dish is usually a short one: tubetti, ditali, penne or similar.<\/p>\n<p style=\"font-weight: 400;\">This is a simplified recipe without <em>soffritto<\/em>, the finely chopped mix of carrots, onion and celery. I don\u2019t even use olive oil to cook the beans, only garlic and herbs, since I prefer to add the raw oil straight on the plate just before serving. Like this, the dish is lighter and quicker to make, yet still delicious.<\/p>\n<p style=\"font-weight: 400;\">For tastier results, use fresh herbs instead of dry ones.<\/p>\n<p style=\"font-weight: 400;\"><strong>SIMPLE PASTA E FAGIOLI<\/strong><\/p>\n<p style=\"font-weight: 400;\">Serves 2<\/p>\n<p style=\"font-weight: 400;\">150 gr. dried brown beans (or 300 gr. cooked) \u2013 I\u2019ve used<br \/>\n2 cloves of garlic<br \/>\n3-4 bay leaves<br \/>\n1 sprig of thyme<br \/>\n1 sprig of rosemary<br \/>\nwater<br \/>\nsea salt<br \/>\ne.v. olive oil<br \/>\nabout 150 gr. of short pasta<\/p>\n<p style=\"font-weight: 400;\">Soak the beans in cold water for at least 8 hours. Rinse them well and put in a pan covered with abundant water.<\/p>\n<p style=\"font-weight: 400;\">If you use pre-cooked beans, rinse them and cover with (hot) water.<\/p>\n<p style=\"font-weight: 400;\">Add the herbs and the peeled garlic cloves, then put the pan on a very low heat with the lid on.<\/p>\n<p style=\"font-weight: 400;\">Leave to gently boil for about 1,5 hr. Check the pan from time to time: when the beans are getting softer but are not yet fully cooked, add some salt and let them boil further.<\/p>\n<p style=\"font-weight: 400;\"><strong>NOTE<\/strong>: the cooking time for pre-cooked beans is a lot shorter: just warm them up with water, garlic and herbs until they boil, then add the pasta.<\/p>\n<p style=\"font-weight: 400;\">Add the pasta and leave it to cook until al dente. Add some hot water regularly to avoid drying. The result has to be just a little soupy without being as liquid as a real soup.<\/p>\n<p style=\"font-weight: 400;\">Taste and add some extra salt if necessary.<\/p>\n<p style=\"font-weight: 400;\">Serve with a drizzle of good olive oil.<\/p>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":71,"featured_media":27070,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[19,1295,670,497,621,668,536,537,535],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.7.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pasta e fagioli (pasta with beans) - La Cucina del Sole<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cucinadelsole.nl\/nl\/pasta-e-fagioli-pasta-with-beans\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pasta e fagioli (pasta with beans) - 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