Authentic Italian Pasta Fagioli Recipe

Italian pasta fagioli recipe or as it's called in south Italy "pasta fazool" (pasta and bean soup).

Because of this popularity I can't say with certainty which is the homeland pasta and beans as different regions claim to have the authentic original recipe.

Veneto and Tuscany are the two regions more than others have made this pasta dish.

However, the recipe for pasta fagioli was born in the taverns of ancient Rome as a poor food, but tasty and nutritious, suitable to feed the many and varied customers of the inns.

And pasta fazool is how it's called in south Italy

Ingredients: serves 2

- 2 ½ cups (600ml) vegetable stock or hot water
- 3 oz (85g) ditaloni pasta shape
- 2 oz (60g) tomato sauce
- 1 cup (230g) boiled beans
- 2 Tbsp (30ml) extra virgin olive oil
- 1 onion or shallot
- 1 sprig of rosemary
- 1 tsp (5g) chopped sage
- salt

Preparation: medium 40-50 min

1. Now it's time to take out your Clay Cooking Pot and use it. So put the extra virgin olive oil, chopped shallot, the sprig of rosemary and sage in your clay pot.

2. Fry for a few minutes then add the boiled beans.

3. Cover and simmer for 40 min over medium heat, then mix half beans with a Food Mill.

4. Bring to boil, then add ditaloni pasta and keep cooking the pasta until it's ready.

5. It forms a smooth pasta and beans soup to be served in cold winter

6. But it is absolutely true that changing procedure it changes the final result like tastes, textures, even using the same ingredients.

When fully cooked add a sprinkling of Parmesan cheese (parmiggiano), pepper, and then straight to the table!

This is a dish that we all know and have in various ways, each Italian region has at least two or more ways to cook pasta and beans. Opps! I mean pasta fazool...