If you're a New Yorker, or simply a loyal Soprano's fan, you might have heard of "pasta fazool". Hearty and savory, pasta e fagioli is a traditional Italian soup that combines rich beans, a small pasta such as ditalini, soffritto, broth and tomatoes. From region to region, what exactly is inside varies, and if you've grown up in an Italian household, your family's recipe is likely one you'll take to the grave.

Soffritto, or “the holy trinity,” is used as the base for most Italian soups, stews, sauces, and braises. Caramelizing onion, carrot, and celery in fat over low heat creates a deliciously aromatic, umami base that enriches any dish, and can be credited for the depth of flavor in much of Italy’s cuisine. 

We recommend serving this with a Sangiovese, garlic wilted greens, and a cozy blanket wrapped around your shoulders. 

PASTA E FAGIOLI 

Serves 4

INGREDIENTS

▢ 2 tbsp Extra Virgin Olive Oil
▢ 2 tbsp butter
▢ 2 cups Ditalini
▢ 1 cup dried garbanzo beans 
▢ 4 oz Pancetta, chopped into little pieces
▢ 1 lb shrimp, deveined, peeled and halved lengthwise (optional)
▢ 2 tsp Salt & Herb Blend
▢ 2 carrots
▢ 2 celery ribs
▢ 1 sweet yellow onion
▢ 5 cloves garlic, minced
▢ 1 (15 oz) can diced tomatoes
▢ pinch Chili Pepper Flakes
▢ 4 cups chicken broth
▢ 1/2 lemon, juiced 
▢ parsley, finely chopped to serve
▢ shaved Parmigiano-Reggiano to serve

DIRECTIONS

1. Soak the garbanzo beans in 2 cups of water, covered, overnight. 
   
   
2. Let’s start by making the soffritto. Finely mince the carrots, celery, and onion. Set aside. 
   
   
3. Add the pancetta to a large pot over medium heat and saute until the fat has rendered and the pancetta is crispy. Remove the pancetta onto a towel-lined plate and keep the rendered fat in the pot. 
   
   
4. Add 2 tbsp of oil and 2 tbsp of butter, then add your soffritto to the pot and saute over medium heat until the “holy trinity” browns, roughly 10 minutes, creating a delicious umami base for your soup. Add the garlic, saute for another minute, then add the diced tomatoes and rehydrated garbanzo beans with 2 tsp of Bona Furtuna Herb Salt Blend and a pinch of Sicilian Chili Flakes. Saute for 5 minutes, then add the chicken broth and cover to simmer. 
   
   
5. When the garbanzo beans have softened, roughly 30 minutes, add the Ditalini and cook until the pasta is al dente, roughly 9 minutes. 4 minutes after you’ve added the pasta, add the shrimp (if using). When the pasta and shrimp are cooked (another 5 minutes), squeeze in half a lemon, then stir in freshly chopped parsley. Sprinkle the crispy pancetta and freshly shaved Parmigiano-Reggiano.
   
   
6. Mangiamo.