Italian🥣 Soups & stews

Sagne e Fagioli - Traditional Abruzzese Pasta and Bean Soup

Name: Sagne e Fagioli - Traditional Abruzzese Pasta and Bean Soup
Total time: 2 h
Cuisine: Italian
Ingredients: 300 g borlotti beans; 700 g tomato passata; 2 celery; 2 carrots; 1 onion; 5 cherry tomatoes; 1 ham bone; 1 bunch fresh parsley; to taste dried red chili flakes; to taste extra virgin olive oil; to taste salt; 300 g durum wheat semolina flour; 150 g water

⏱ 120 min

A classic Abruzzese peasant dish that embodies traditional country cooking wisdom. This hearty, dense soup combines homemade pasta, slowly cooked borlotti beans, a flavorful soffritto of vegetables, and ham bone broth to create a comforting, nourishing meal. The creamy beans meld with the pasta into a fragrant, warming dish that reflects authentic Abruzzese hospitality. Traditionally served steaming hot with a sprinkle of fresh parsley and dried red chili flakes.

Adapted from a video by Casa Pappagallo

Sagne e Fagioli 🍝 Ricetta Tradizionale della Nonna

Watch on YouTube

Ingredients

borlotti beans300 g
tomato passata700 g
celery2
carrots2
onion1
cherry tomatoes5
ham bone1
fresh parsley1 bunch
dried red chili flakesto taste
extra virgin olive oil

Steps

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1
Soak the borlotti beans overnight.
2
Coarsely chop the celery, carrots, and onion, then mince finely (can use a food processor on light pulse to avoid over-processing into a paste).
3
Heat olive oil in a large pot and add the vegetable mixture, cooking gently over medium heat until softened and lightly golden.
4
Add the cherry tomatoes whole or crushed.
5
Stir in the tomato passata.
6
Add the ham bone and the drained beans.
7
Add sufficient water without adding any herbs or aromatics. Cover and simmer gently over medium-low heat for at least 90 minutes until the beans are very tender. Do not add salt yet; season after the beans are fully cooked.
8
While the beans cook, make the pasta: place semolina flour in a bowl and add warm water, kneading until a smooth dough forms (takes about 10 minutes, knead by hand to avoid overdeveloping gluten).
9
Once the dough is formed, cover and let it rest at room temperature for at least 30 minutes.
10
Using a pasta machine at a higher setting (or a rolling pin), roll the dough into a sheet approximately 4–4.5 cm thick. The sheet should be quite thick.
11
Cut the sheet into roughly 4 cm square pieces (size need not be uniform). Gently separate the pieces to prevent sticking. If the pieces are too sticky, dust lightly with semolina flour; brush off excess powder before adding to the soup.
12
Once the beans are tender, remove the ham bone. Taste and season with salt. Increase the heat to medium-high and add the pasta pieces.
13
Cook the pasta for 4–5 minutes, depending on thickness. Turn off the heat while the pasta is still slightly al dente to avoid mushiness; let it rest for a few minutes while the pasta continues to absorb the broth. Adjust the consistency to your preference.
14
Ladle into bowls and optionally top with fresh parsley and a pinch of dried red chili flakes. Serve immediately while hot.

Sagne e Fagioli - Traditional Abruzzese Pasta and Bean Soup

Ingredients

Steps

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