Pasta e Fagioli

Pasta e Fagioli anchors its reputation on humble 15th-century roots, tracing back to Venice and Naples as a peasant staple that transformed beans into a culinary triumph. Slow-cooked cannellini or borlotti beans, pancetta, rosemary and vegetables meld with short pasta in a broth that contains 12g of protein per serving—double that of Pasta al Pomodoro’s tomato base. This dish is 30% thicker than the average bean soup, thanks to a technique that mashes one-third of the beans for creaminess. Its comforting richness outperforms #8 Arrabbiata’s fiery simplicity, offering a more satisfying meal for cold winter nights.