Entree: Holy See (Vatican City State) – Pasta e Fagioli (Hearty Italian pasta and bean stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 3 tbsp (45 ml) extra-virgin olive oil
- 4 oz (115 g) pancetta, diced
- 1 medium (about 150 g) yellow onion, finely chopped
- 1 medium (about 70 g) carrot, finely diced
- 2 ribs (about 100 g) celery, finely diced
- 2 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 can 14 oz (400 g) whole plum tomatoes, crushed by hand
- 1 1/2 cups (300 g) dried cannellini beans, soaked overnight and drained (or 2 cans 15 oz (425 g) each cannellini beans, drained)
- 4 cups (960 ml) low-sodium chicken or vegetable stock
- 1 bay leaf
- 1 tsp (5 g) fresh rosemary, chopped (or 1/2 tsp dried)
- 3/4 cup (75 g) ditalini or small pasta
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (40 g) grated Pecorino Romano, plus extra for serving
- 2 tbsp (30 ml) extra-virgin olive oil for finishing
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Heat 3 tablespoons (45 ml) olive oil in a large heavy pot over medium heat. Add diced pancetta and cook until golden and crisp, about 5 minutes.
2. Add the chopped onion, carrot and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Stir in the minced garlic and tomato paste and cook 1 minute to develop flavor.
3. Add the crushed tomatoes, drained soaked beans (or canned beans), bay leaf and rosemary. Pour in the stock and bring to a gentle simmer. If using dried soaked beans, simmer until beans are tender, about 1 to 1 1/4 hours; if using canned beans, simmer 20–30 minutes to meld flavors.
4. Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If the stew is too thick, add a little hot water or stock to reach a soupy but hearty consistency.
5. Bring the stew back to a simmer and add the ditalini pasta. Cook until the pasta is al dente according to package instructions, usually 8–10 minutes. Stir occasionally to prevent sticking; add more water if needed so the pasta finishes cooking in the broth.
6. Once pasta is cooked, stir in 1/2 cup (40 g) grated Pecorino Romano and 2 tablespoons (30 ml) extra-virgin olive oil. Adjust seasoning.
7. Ladle into bowls, finish with additional Pecorino and chopped parsley if using. Serve hot with crusty bread.