Classic Pasta E fa*gioli (With Chard) Recipe - Chowhound (2024)

Julie Kinnaird/Chowhound

Pasta e fa*gioli, 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 fa*gioli 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 fa*gioli 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.

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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.

Julie Kinnaird/Chowhound

To make the classic pasta e fa*gioli, you will need an authentic bean. Cranberry beans orborlottibeans are used here. Pancettaadds 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.

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Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

Soak the beans for at least 2 hours or overnight.

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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.

Julie Kinnaird/Chowhound

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.

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

Add the Swiss chard and cook just until wilted.

Julie Kinnaird/Chowhound

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

Julie Kinnaird/Chowhound

This recipe for classic pasta e fa*gioli 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 chardadds additional fiber, as well as vitamins A, C, and K plus minerals such as magnesium and copper.

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Rounding out the pasta e fa*gioli 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.

Julie Kinnaird/Chowhound

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.

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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.