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PASTA E FAGIOLI (or pasta fazool)

Author Eric


  • 400 g cooked borlotti beans
  • 300 g bacon
  • 200 g carrots
  • 260 g onion
  • 250 g canned tomato
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 100 g Parmigiano Reggiano, grated plus add the rind
  • 150 g ditalini
  • 3 cups chicken bouillon
  • 2 cups bean cuisson (cooking liquid)
  • 2 cups water


  1. Cut onions and carrots into small dice.
  2. Cut bacon into lardons and render.
  3. Once bacon has rendered, add onions, carrot, rosemary, thyme and bay leaves* to the pan and sauté.
  4. While the bacon and veg are cooking, puree half of your borlotti beans with the cuisson.

  5. When the veg is tender, add the beans and cook for just 1 min.
  6. Add canned tomato, bean puree, grated Parmesan, Parmesan rind and herbs. Cook for 5 mins.
  7. Add chicken bouillon, bean cuisson and water and bring to gentle boil. Cook 20 mins.

  8. Add ditalini. Cook additional 7 mins or until ditalini is tender.

Recipe Notes

*Make sure when ever using fresh herbs you activate the herbs. For a bay leaf give it smack. For rosemary and thyme give them a gentle rub.