She Strengthens

Savoring the Flavors of Southern Italy: A Timeless Pasta e Fagioli Recipe

In the heart of Southern Italy, a rich culinary tradition has been passed down through generations, blending the influences of Greek, Arab, and Spanish cultures. This vibrant region is renowned for its warm hospitality, delectable cuisine, and hearty pasta soups, like the beloved Pasta e Fagioli.

A Delicious Blend of Flavors and Traditions

Pasta e Fagioli, which translates to “pasta and beans” in Italian, has evolved over time, absorbing the flavors and traditions of its immigrant journey to America. This comforting soup has been lovingly referred to as “pasta fazool,” “pasta fazoo,” and “pastavasu” by Italian-American communities. At its core, it’s a simple yet satisfying combination of pasta, beans, and flavorful broth.

The Roots of Pasta e Fagioli

In traditional Italian cuisine, pork is the primary meat used in Pasta e Fagioli, and its rich flavor is enhanced by the use of bones, which add depth and tenderness to the soup. Neighbors would often share meat bones, including prosciutto bones, to create a communal flavor profile that would be passed from kitchen to kitchen. This spirit of sharing and community is at the heart of Italian culture, where food is a symbol of love, family, and tradition.

A Recipe Steeped in Tradition

Our Pasta e Fagioli recipe honors the simplicity and richness of this timeless Italian classic. With just a few ingredients, you can recreate the warm, comforting flavors of Southern Italy in your own kitchen.

Ingredients:

• 1 can of Bush’s Canned Cannelli beans
• Homemade chicken stock
• 1/2 pound of Gemelli or Rotini pasta
• 2 handfuls of fresh spinach
• 1/2 chopped onion
• 2 cloves of garlic, sliced thin
• 1/4 pound of panchetta, cut into small slices
• Olive oil
• Pinch of fresh chopped parsley

Instructions:

1. Cook the Gemelli or Rotini pasta in boiling water with a healthy pinch of salt until al dente.
2. In a saucepan, sauté the panchetta on low-medium heat until almost crispy, then add olive oil, onions, and garlic. Cook until the onions are translucent.
3. Combine the canned beans, chicken broth, sautéed onions, and a splash of olive oil in a pot. Bring to a boil.
4. Add the cooked pasta to the soup, followed by the fresh spinach. Season with crushed red pepper and parsley to taste.
5. Serve hot, accompanied by a side of parmigiano and crusty bread.

A Hearty, Family-Friendly Recipe

This Pasta e Fagioli recipe yields enough for 4 hungry Italians or 6 normal people. For larger families, simply triple the ingredients. With its easy preparation and rich flavors, this comforting soup is sure to become a staple in your kitchen, just like it has in Italian households for generations.