Classic Pasta E Fagioli (With Chard) Recipe

Gather the ingredients for classic pasta e fagioli

To prepare the traditional pasta e fagioli, you'll need authentic beans, such as cranberry or borlotti beans. Pancetta contributes a delightful smoky flavor, while a combination of diced carrots, celery, onions, fennel, and garlic provides aromatic elements. Tomato paste caramelizes with the vegetables, imparting a hint of sweetness, and diced canned tomatoes introduce a pleasant acidity. Fresh rosemary, sage, and Italian parsley enhance the dish with herbal complexity, while parmesan rind and cheese deliver a distinctive umami richness. Olive oil is utilized throughout the cooking process, and vibrant Swiss chard adds a pop of color and freshness at the end.

Step 1: Rinse the beans

Wash the beans in a colander and discard any damaged pieces or foreign objects.

Step 2: Cover beans with water

Put the beans in a large bowl and add enough water to cover them by 1 inch.

Step 3: Soak the beans

Let the beans soak for a minimum of 2 hours or overnight.

Step 4: Place beans in pot

Fill a large pot with 8 cups of water. Add the beans and heat until boiling.

Step 5: Boil the beans

Cook the beans over medium-high heat for 15 minutes.

Step 6: Cover and simmer

Lower the heat, cover the pot, and let it simmer for 30 minutes or until the beans are tender yet still have a slight firmness.

Step 7: Remove beans from liquid

Using a slotted spoon, take the beans out of the liquid and place them in a bowl. Set aside 4 cups of the bean broth.

Step 8: Cook the pancetta

In the same large pot, cook the pancetta over medium heat until it becomes crispy and the fat has rendered, approximately 5 minutes.

Step 9: Remove cooked pancetta from pot

Using a slotted spoon, take the pancetta out of the pot and place it on a small plate.

Step 10: Sauté aromatic vegetables

Incorporate 1 tablespoon of olive oil into the pot with the onion, celery, carrot, fennel, and garlic. Sauté the mixture until the vegetables begin to soften and turn golden brown, which should take around 10 minutes.

Step 11: Add the tomato paste

Incorporate the tomato paste into the pot and sauté it with the vegetables, stirring continuously, until it begins to caramelize and takes on an orange hue, approximately 1 minute.

Step 12: Add broth, tomatoes, rosemary, and rind

Incorporate the reserved bean broth, tomatoes, rosemary sprig, and parmesan rind into the pot. Allow it to come to a simmer and cook for 20 minutes.

Step 13: Heat pasta water

As the soup cooks, heat a medium saucepan filled with water and add 1 teaspoon of kosher salt, bringing it to a boil.

Step 14: Cook the pasta

Incorporate the pasta, mix well, and let it cook for 7 minutes. The pasta should remain a bit al dente.

Step 15: Drain and rinse the pasta

Strain the pasta and rinse it under cold water to halt the cooking process.

Step 16: Toss pasta with olive oil

Mix the pasta with 1 tablespoon of olive oil to avoid it from sticking together.

Step 17: Add cooked pancetta and beans to the pot

Return the crispy pancetta and cooked beans to the soup pot.

Step 18: Remove rosemary sprig and parmesan rind

Take out the rosemary sprig and any leftover parmesan rind, then throw them away.

Step 19: Add seasonings and herbs

Incorporate the cooked pasta, 1 teaspoon of kosher salt, black pepper, crushed red pepper, sage, and parsley. Mix well and let it simmer for 5 minutes.

Step 20: Add Swiss chard

Incorporate the Swiss chard and sauté until it is just wilted.

Step 21: Serve the classic pasta e fagioli

Dish the pasta e fagioli into warmed bowls, sprinkle with grated parmesan, and drizzle the remaining olive oil over each serving.

What are the health benefits of classic pasta e fagioli?

This traditional pasta e fagioli recipe is brimming with nutrition. Beans serve as the star ingredient, offering a wealth of protein and dietary fiber, along with complex carbohydrates and an abundance of vitamins and minerals, including iron, potassium, and essential B vitamins. Swiss chard contributes even more fiber, as well as vitamins A, C, and K, along with minerals like magnesium and copper.

Enhancing the pasta e fagioli with tomatoes and aromatic vegetables adds a boost of antioxidants, extra fiber, vitamins, and minerals. The carbohydrates found in the pasta deliver lasting energy. For an added nutritional punch, consider using a whole-grain variety that resembles the original shape. Olive oil provides a rich source of monounsaturated fat and numerous other health benefits. This classic dish is both hearty and satisfying, offering sustained energy and essential nutrients.

How can I switch up classic pasta e fagioli?

While cranberry or borlotti beans are the classic choice for this dish, consider substituting dried cannellini beans, another well-loved Italian white bean variety. If you're short on time and can't cook the beans from scratch, using canned beans is a convenient alternative. You'll need approximately 3 cups of rinsed canned beans to replace the soaked and cooked beans. Remember that you won't be making a bean broth, so have some vegetable or chicken stock on hand to use instead of the bean cooking liquid.

For a vegan adaptation of this recipe, omit the pancetta and parmesan rind, and add a couple of tablespoons of nutritional yeast at the end of cooking for an extra flavor boost. Spinach or kale can be used in place of Swiss chard, and other herbs like thyme or basil complement the dish's flavors nicely.