Summer pasta and beans

Name: Summer pasta and beans
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4
Ingredients: 5-grain fusilli pasta 3 ¼ cups; Borlotti beans to shell 3 cups; Cluster tomatoes 1.1 lbs; Celery 1.8 cups; Leeks 5.3 oz; Red spring onions of Tropea 1.4 oz; Basil 3 tbsp; Dried chili pepper small 2; Extra virgin olive oil to taste; Fine salt to taste; Water to taste

it br de es fr

575

Calories per serving

Lactose Free
Vegetarian
Vegan

Energy Kcal 575
Carbohydrates g 108.1
of which sugars g 12.2
Protein g 22.7
Fats g 5.7
of which saturated fat g 0.93
Fiber g 23.7
Sodium mg 547

Difficulty: Easy
Prep time: 15 min
Cook time: 55 min
Serving: 4
Cost: Low

PRESENTATION

Summer pasta e fagioli comes from the amazing region of Campania. You know, where simplicity and flavor are everything. This dish captures what we all love about Italian food—fresh ingredients, authentic tastes, and that comforting vibe of a family get-together.

Fresh borlotti beans? They're the real stars here. So, so much tender than any canned version. In Campania, folks toss in loads of basil and juicy pomodori ramati. And look, they cook the pasta right in the soup. The pasta? It soaks up all those tangy, herby flavors. Every bite feels like a sunny Italian afternoon.

This light pasta e fagioli recipe? It skips the heavy winter feel but still gives you that cozy "hug in a bowl" sensation. Thing is, when people talk about fresh pasta and bean soup in Italy, each region puts its own spin on it. In Campania, the summer version is all about what's in season, packed with flavor. The dish is moist from the tomatoes, a touch sweet from the fresh beans, and finishes with a crispy bit of basil sprinkled on top. Really delicious.

It’s one of those healthy pasta e fagioli options—pretty much perfect for a light lunch or an easy dinner. Especially when you want something filling but not heavy. For real, this is often celebrated as one of the best summer pasta recipes because it’s simple yet makes you feel like you're enjoying a traditional dish with a lighter twist.

In Campania, there's a deep connection to tradition—no question—and even with this summery twist, the dish brings that feeling of gathering around the table, sharing good food, and celebrating fresh, local ingredients. It’s the ideal choice for anyone craving a golden, summery Italian dish that stays true to its roots.

Whether you're a fan of Italian cuisine or just want to try something new, this recipe offers a really really good taste of Campania's culinary heritage. Seriously, a must-try for any pasta lover. With its blend of fresh flavors and charm, summer pasta e fagioli is sure to become a favorite in your kitchen.

How to prepare Summer pasta and beans

To make the summer pasta and beans, first wash and trim the celery, then cut it into slices 1, next peel the leek, trim it and slice it thinly 2. Clean the spring onion and cut it in the same way 3.

Wash the tomatoes, cut them into slices and then into cubes 4. Finally, shell the fresh beans 5. Once the vegetables are ready, you can proceed to cooking: heat the oil in a large pan, flavor with the chili pepper for a few moments 6.

then add the celery, spring onion, and leek 7. Sauté for a couple of minutes, then add the diced tomatoes 8, the basil leaves 9.

and the beans 10. Salt 11, pour the water until it covers the vegetables 12.

cover with the lid 13 and cook over medium heat but not too high for 20 minutes, stirring occasionally. After this time, remove the lid 14 and cook for another 15-20 minutes or until the beans are tender. At this point, add the pasta and stir 15.

If necessary, add more water (adjust according to the consistency of the soup) 16. Cook the pasta for 11 minutes and when it is ready 17, serve it hot with some fresh basil leaves 18.