Pasta e fagioli
Hearty Bean Stew with Pasta

About This Recipe

Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my hearty bean stew with pasta for you to enjoy.

This is a fantastic recipe for when you need a ‘quick-fix’ supper – most of the ingredients are dried or tinned, so it’s likely you’ll have them in your storecupboard, and very little chopping or other preparation is required. Beans and chickpeas are an inexpensive, low-fat source of protein, fibre and vitamins, so this dish is both healthy and economical. For vegetarians, simply omit the pancetta and use a rennet-free cheese.

TwitterFacebook

4

Serves

13

Ingredients

Ingredients

  • 4 tablespoons olive oil
  • 150g diced smoked pancetta
  • 3 garlic cloves, peeled & sliced
  • 2 tablespoons chopped fresh rosemary
  • Half a teaspoon dried chilli flakes
  • 2 x 400g tins borlotti beans, rinsed & drained
  • 1 x 400g tin cannellini beans, rinsed & drained
  • 1 x 400g tin chickpeas, rinsed & drained
  • 1.5 litres hot vegetable stock
  • 300g dried gomiti (elbow) pasta
  • 20 fresh red cherry tomatoes, halved
  • 60g freshly grated Grana Padano cheese
  • Salt to taste

Weight Converter

Found in This Book

Feast your eyes on the finest hearty bean stew with pasta! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Heat the oil in a large saucepan over a medium heat. Fry the pancetta for 6 minutes, stirring occasionally. Add the garlic, rosemary and chilli flakes and fry for 2 minutes. Stir in the borlotti and cannellini beans and the chickpeas and cook for 2 minutes.
  2. Pour in the stock, reduce the heat and simmer gently for 30 minutes with the lid half on, stirring occasionally.
  3. Add the pasta and cook it in the liquid for about 8 minutes, uncovered, or until al dente. (If the sauce is reducing too quickly, add a cup of hot water.)
  4. Remove from the heat, leave to rest for 2 minutes then stir in the tomatoes and Grana Padano. Taste for seasoning. Serve immediately.

Once you’re done, simply sit back and enjoy your hearty bean stew with pasta and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Pizza with Mozzarella, Spinach, Egg & Parmesan

View Recipe

Next Recipe

Linguine in a Southern Italian Sauce with Anchovies & Capers

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Tiramisu con ciliegeCherry Tiramisu

If I asked you to name one Italian dessert , I guarantee the vast majority would say tiramisu. However, not everybody likes the coffee that the biscuits are traditionally soaked in, so my version – inspired by a trip to the cherry orchards of Castello, where Ciro and his family grow wonderful fruit – uses liqueur instead. If making this for children, just leave out the booze and cook the cherries...

4

Serves

9

Ingredients

Cherries

Main Ingredient
View Recipe

Cannelloni al Pesto GenoveseCannelloni with Pesto and Béchamel Sauce

Cannelloni was invented in Sorrento in the early 1900s by a chef from Naples. Today you’ll find a recipe for it in many Italian cookery books, so I had to include a version here. As you'll see, this is a traditional-style cannelloni with a bit of a twist, and I think you will love the result.

4

Serves

20

Ingredients

Beef

Main Ingredient
View Recipe

Classica MargheritaClassic Margherita

Most babies are weaned off their mother’s milk with puréed food, I’m sure my mother weaned us off on pizza as I just don’t ever remember life without it. This classic tomato and mozzarella pizza originally was created for the Queen of Naples, Margherita. Never use buffalo mozzarella as it is too milky and will make your pizza base very soggy. Fresh basil is a must: don’t you ever attempt to...

2

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

FrisciolasSaffron & Potato Doughnuts With Vodka & Orange

Carnival celebrations in Sardinia wouldn’t be the same without frisciolas – these delicious little saffron-flavoured doughnuts made from potatoes and dusted with orange-flavoured sugar. You can substitute the orange zest for lemon or lime zest, and amaretto and Cointreau work well instead of vodka if you prefer. Perfect with espresso.

11

Ingredients

Potato

Main Ingredient
View Recipe

Sardine alla griglia con salsa di capperi e prezzemoloChargrilled Sardines With Caper & Parsley Vinaigrette

It is widely believed that sardines were named after Sardinia, where they were among the first fish to be packed in oil. Today they are still relatively abundant in the island’s coastal waters and form a major part of the islanders’ diet. Pilchards are the same species but just older and larger; they can be used for this recipe too, although I prefer the flavour of young sardines. As well as...

4

Serves

8

Ingredients
View Recipe

Insalata di Pollo e ChorizoChicken and Chorizo Salad With Beans and Rocket Leaves

Every now and then I go on a health kick and watch what I eat, especially in the evenings. However, there are only so many salads you can have before you start to get a bit bored, especially during the winter months – but this is an amazing option: filling, delicious and incredibly good for you but at the same time it won’t leave you feeling hard done by, unlike some salads.

4

Serves

11

Ingredients

Chicken

Main Ingredient
View Recipe