Chef Gianluca Deiana Abis: Pasta e Fagioli

Chef Gianluca Deiana Abis: Pasta e Fagioli

Chef Gianluca Deiana Abis: Pasta e Fagioli

Story of the Dish

Prep. time: 30 min

Cook Time: 40 minutes

Difficulty: 1 out of 5

Serve: 6

Ingredients:

1 medium yellow onion, chopped

1 medium carrots, peeled and chopped

2 stalks celery, chopped

3 cloves garlic, minced

4 tbsp. extra-virgin olive oil

salt q.b.

Freshly ground black pepper

2 cups cooked cannellini beans

1 tbsp tomato paste

6 cups chicken broth (or vegetable broth)

10 oz ditalini pasta

Freshly grated Parmesan, for garnish

Freshly chopped parsley, for garnish

Preparations:

First you need to soak dry beans overnight in water, then cook them by simmering over low heat for 30 minutes. Drain cooked beans and put on the side. Meantime in a large, deep pot over medium heat, heat oil. Add in onion, carrots, and celery and cook until slightly softened. Add garlic and cook until fragrant, 1 minute more. Add tomato paste, cook few more minutes. Add 2 cups of water and simmer on law heat for about 20-25 minutes until water evaporates. Season with salt and pepper, then add in beans, chicken broth. Bring to a boil, then stir in ditalini. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary. Serve in bowls garnished with Parmesan and parsley.

Chef tips:

This soup is hearty enough without any meat. If you prefer more leafy greens in your soup, try kale or escarole. Vegetable broth is also a perfectly good substitute if you're going the vegetarian route. If you would like to go the more traditional way, you can add pancetta to your soup. Instead of extra virgin olive oil, add pancetta and sauté for a few minutes then add vegetables.

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Servings and Timing

Servings: 4. Prep Time: about 30 minutes. Cook Time: about 25 minutes. Total Time: about 55 minutes.

Recipe Information

Cook Time: 40 minutes

Difficulty: 1 out of 5

Servings: 4. Prep Time: about 30 minutes. Cook Time: about 25 minutes. Total Time: about 55 minutes.

Professional Technique

Salt the cooking water correctly, reserve starchy pasta water, and finish the pasta in the sauce whenever the recipe allows. Fresh pasta requires gentler handling and much shorter cooking than dried pasta. The sauce should coat the pasta rather than pool beneath it, and final seasoning should be adjusted only after cheese, cured meat, or other salty components are incorporated.

Chef Tips

Keep the preparation focused on the principal ingredient in Chef Gianluca Deiana Abis: Pasta e Fagioli. Taste before final seasoning, control heat carefully, and adjust consistency with cooking liquid or stock rather than unnecessary cream. Prepare garnish and serving plates before the final cooking stage so the dish can be served at its best texture and temperature.

Chef Gianluca’s Recommendation

For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches. The finished recipe should taste balanced first; presentation comes second. Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.

Chef Gianluca Deiana

Wine Pairing

Choose an Italian wine with enough acidity to refresh the palate and enough body to match the richness of the dish. Delicate recipes generally benefit from lighter, fresher wines, while roasted, braised, aged-cheese, or deeply savory preparations can support more structured selections. Serve the wine at the correct temperature and avoid pairings that overpower the principal ingredient.

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca