Pasta e fagioli (pasta with beans) is one of those dishes that speaks of tradition, simplicity and, above all, of "poor man's cuisine", where few ingredients were transformed into something tasty and nutritious. Its roots lie in the peasant community, where people used what the land provided: beans, homemade pasta and a little spice. It was a dish that filled and warmed the soul, a symbol of sharing, even when there was little.

Today, pasta e fagioli has become a real comfort food, one of the dishes I make when I need something cozy that reminds me of home. Here is my pasta e fagioli recipe.

Ingredients:

• 250g cannellini or borlotti beans (preferably fresh or dried, but 500g canned beans also work for a quick version)
• 320g pasta (I use tubettini , but ditali or maltagliati are also perfect)
• 1 carrot
• 1 stalk celery
• 1 onion
• 2 garlic cloves
• 1 sprig of rosemary
• 2 bay leaves
• 200g tomato passata (for a stronger flavor, I haven't used them this time in the picture)
• Extra virgin olive oil
• Salt and pepper to taste
• Chili oil to finish

Procedure:

1. If you are using dried beans, soak them overnight in plenty of cold water. The next day, drain and discard the soaking water, and boil them in fresh water with a bay leaf and a little rosemary until tender. Rinse them well in water.

2. Make a soffritto of finely chopped carrot, celery, and onion. Sauté everything in a pan with plenty of extra virgin olive oil.

3. Add the beans (if fresh or cooked from dried, save some of the cooking water). If you like, you can add tomato passata and simmer for a few minutes.

4. Add water (or vegetable stock, if you prefer) to cover the beans and bring to a boil. Add the pasta and cook directly in the soup, adjusting with salt and pepper. For a creamier consistency, you can blend some of the beans before adding the pasta.

5. When the pasta is al dente, remove the pot from the heat and let the soup rest for a few minutes to allow the flavors to meld. Add a drizzle of extra virgin olive oil before serving (I love chili oil for a little kick).

Variation with guanciale:

If you want to give your pasta e fagioli a little extra flavor, you can add guanciale . Cut it into small cubes and fry them until crispy together with the vegetable soffritto at the beginning. Then add the beans and continue as usual. The guanciale gives a richer and fuller flavor, which makes the dish even more delicious.

This is pasta e fagioli when I need something that tastes like home, with simple but intense flavors that warm both body and soul. Perfect for those cooler evenings, with a good glass of red wine and maybe some rustic bread to soak it up.

Buon appetito!