Full disclosure, neither of my grandmothers was ‘Nona’. They were both ‘Grannies’. One was originally from the UK and the other was as Quebecois as is humanly possible. So, where did Nona’s Pasta e Fagiloli come from? I live in a city with the largest population of ex patriot Italiani outside of Italy and worked for more than a decade at North America’s longest running and largest daily Italian language newspaper. Briefly, this recipe comes from someone else’s Nona… and, it’s awesome!
The key to this wonderful soup are the beans. Pasta e Fagioli usually features cannellini beans which are often also the stars of that other Italian favourite, Minestrone. Popular in southern and central Italian regions like Calabria or Tuscany, they have a smooth nutty flavour and are often referred to as white kidney beans. They’re also very similar to white navy beans or haricots which are found throughout the UK. Either could be a good substitute if you can’t find cannelinni in cans or dry at your local supermarket. They’re also great company in many fish or chicken dishes and vegetarians often use them as a hearty substitute for either.
Nutritionally, canellini are great source of protein with a single serving delivering 15 grams, about a third of your daily requirement. They are also low fat and low cal. A single serving contains 225 calories and only a single gram of fat. Cannellini are also powerful sources of iron, magnesium and folate which support oxygenation of blood, digestion and help in the fight against high blood pressure, anemia, heart disease and stroke.
Scroll through how to make this delicious soup and, if you like what you see, don’t forget to ‘like’ and ‘follow’.
2 tbsp extra virgin olive oil
4 ounces pancetta, diced (or bacon)
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 medium ribs celery, finely diced
1/2 cup white wine
6 cups low sodium chicken broth
2 (14.5 ounce) cans cannellini beans (or chickpeas or a combination), rinsed and drained
1/4 cup dried lentils, rinsed (either green or brown lentils)
1 cup diced or chopped canned tomatoes, with their juices
3/4 cup dried pasta, ditalini (but any kind works and whole wheat is fine too)
1/3 cup freshly grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 bay leaves
1 tablespoon minced fresh rosemary
Reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 15-30 minutes, depending on the type of lentils in the pot.
Hold a paper towel or kitchen towel over the opening to prevent splatters.
The soup will thicken a bit by the time the pasta is cooked.
Fish out and discard the bay leaves.
Keep cooking until the soup is heated through.
If the soup seems too thick, gradually add water or more chicken broth.
This will thin it to whatever thickness you prefer.
Season to taste with salt and pepper.
You can drizzle each portion with a touch of extra-virgin olive oil and/or sprinkle it with more cheese.
Note: This soup is best served immediately. If it sits the pasta and beans soak up the broth. If the soup gets too thick, you can always thin it with a bit more broth or even water.
Try this recipe. If you like it… even if you don’t… please comment and like the blog. Come back and see us some time!
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