Pasta e Fagiole

Print Friendly and PDF

A traditional Italian dish made of pasta and beans that was born out of peasant cooking.

I am presently in Michigan at my daughter’s house, and despite it being April, we have had freezing temperatures and enough snow to cover the ground every day over the past two weeks. Cooler weather requires hearty, comforting dishes, and there isn’t another dish that fits into this category better than Pasta e Fagiole so I decided to make this traditional dish for my family this week. This dish is a peasant recipe that is a great, stick to your ribs dish. Pasta e fagioli or pasta fagioli, and simply means “pasta and beans”, referring to the two main ingredients in the dish.

This traditional Italian favorite started as a peasant dish due to being composed of very inexpensive ingredients and most often is one dish that would be prepared at home for family, and not guests. Today Pasta e Fagioli can be widely found even in restaurants, although it may be pronounced pasta fazool in the United States.

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Pages: 1 2