Classic Pasta E Fagioli (With Chard) Recipe

Pasta e fagioli, or "pasta and beans," is a timeless dish in Italian cuisine. If you travel around Italy, this is a dish you will find in different forms depending on the region you are dining in. This classic pasta e fagioli recipe — courtesy of recipe developer Julie Kinnaird – is inspired by Kinnaird's time working in a Tuscan kitchen. "Beans and starch are a popular combination in Italian cooking, and borlotti (cranberry) beans are especially popular in the region of Tuscany." Cooking dried beans for this recipe creates a rich and nutritious bean broth which becomes the base of the dish. Although pasta e fagioli is often considered a soup, it should not be too brothy, as the goal is to have a dish where the beans and pasta both take center stage.

Taking the time to soak and cook the beans for this dish is worth the flavors and textures you will enjoy in the end. This is an easy, colorful, and satisfying recipe to prepare in cold weather months and beyond.

To make the classic pasta e fagioli, you will need an authentic bean. Cranberry beans or borlotti beans are used here. Pancetta adds a nice smoky flavor to the dish and a mix of diced carrot, celery, onion, fennel, and garlic provides the aromatics. Tomato paste caramelizes with the vegetables to add a touch of sweetness and diced canned tomatoes give nice acidity. Rosemary, sage, and Italian parsley add an herbal depth while parmesan rind and cheese give the dish distinctive umami. Olive oil is used throughout the cooking process and verdant Swiss chard adds color and freshness at the end.

Rinse the beans in a strainer and remove any broken pieces or other matter.

Place the beans in a large bowl and cover them with 1 inch of water at the top.

Soak the beans for at least 2 hours or overnight.

Fill a large pot with 8 cups water. Add the beans and bring to a boil.

Boil the beans on medium-high heat for 15 minutes.

Reduce the heat, cover, and simmer for 30 minutes or until the beans are soft but still have a bit of bite.

Remove the beans from the liquid with a slotted spoon and transfer them to a bowl. Reserve 4 cups of the bean broth.

In the same large pot, sauté the pancetta until it starts to crisp and the fat renders, about 5 minutes.

Remove the pancetta from the pot with a slotted spoon and transfer to a small plate.

Add 1 tablespoon olive oil to the pot along with the onion, celery, carrot, fennel, and garlic. Sauté until the vegetables start to soften and brown, about 10 minutes.

Add the tomato paste to the pot and sauté with the vegetables, stirring constantly, until it starts to caramelize and turn orange, about 1 minute.

Add the reserved bean broth, tomatoes, rosemary sprig, and parmesan rind to the pot. Bring to a simmer and cook for 20 minutes.

While the soup simmers, bring a medium saucepan of water plus 1 teaspoon of kosher salt to a boil.

Add the pasta, stir, and cook for 7 minutes. The pasta will still be slightly firm.

Drain the pasta and run under cold water to stop the cooking.

Toss the pasta with 1 tablespoon olive oil to prevent sticking.

Add the crisp pancetta and cooked beans back to the soup pot.

Remove the rosemary sprig and any remaining parmesan rind and discard.

Add the cooked pasta, 1 teaspoon kosher salt, black pepper, crushed red pepper, sage, and parsley. Stir to combine and simmer for 5 minutes.

Add the Swiss chard and cook just until wilted.

Serve the pasta e fagioli in warmed bowls topped with some of the grated parmesan, and drizzle each with the remaining olive oil.

This recipe for classic pasta e fagioli is packed with nutrition. Beans are the powerhouse ingredient, being high in protein and dietary fiber, a source of complex carbohydrates, and rich in vitamins and minerals such as iron, potassium, and super B's. Swiss chard adds additional fiber, as well as vitamins A, C, and K plus minerals such as magnesium and copper. 

Rounding out the pasta e fagioli with tomatoes and aromatic vegetables infuses the dish with antioxidants, additional fiber, vitamins, and minerals. The carbohydrates in the pasta provide sustainable energy. Try looking for a whole-grain variety of a similar shape to boost the nutritional benefits. Olive oil is a rich source of monounsaturated fat along with a host of other health benefits. This classic dish is filling and satisfying while providing sustainable energy and nutrients.

Although cranberry or borlotti beans are traditional for this recipe, try using dried cannellini, another popular Italian white bean variety, instead. If you are in a pinch and just don't have time to cook the beans, canned beans are an acceptable solution. You will need to use about 3 cups of rinsed canned beans in place of the soaked and cooked beans. Keep in mind that you will not be creating a bean broth, so be sure to have some vegetable or chicken stock or broth to use in place of the bean cooking liquid. 

For a vegan version of this recipe, skip the pancetta and parmesan rind and try adding a couple of tablespoons of nutritional yeast to the dish at the end of cooking for some extra flavor. Spinach or kale are good substitutes for the Swiss chard and other herbs such as thyme or basil are well suited to the flavors of the recipe.