Also called pasta fazool (or pasta fasul), pasta e fagioli is not a precise recipe, every Nonna across Italy makes a variation based on what she has on hand. This is my version, but as long as there’s pasta and beans in some form, the rest is up to you. I use rosemary and bay leaf because they’re in my garden, but you could add oregano, parsley or basil, add more or less chilli or garlic to suit your taste, alter the ratio of pasta to beans if you prefer more of one or the other and add more or less water to give it a soupier or heartier consistency. Whatever you do, it’s even better the next day! It will thicken up when it’s left to stand, just add more water when you reheat it. As it’s a peasant dish, I often add leftover parmesan rind to mine. See the video below for another classic Italian soup made from leftovers. Sometimes it’s fun to match the most rustic dish with a special wine – and one of my favourite little luxuries is aged Australian riesling. One from Petaluma in Australia’s premier riesling region, Clare Valley, will still have plenty of spring in its step along with lovely aged complexity; pour a glass for a very indulgent supper.
Serves 6 as an starter or 3–4 as a hearty supper
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