Pasta and Beans “alla massese” is a traditional peasant dish from the Massa Carrara area, simple in ingredients but rich in flavor. It is a slow-cooked recipe made in one pot, based on beans, vegetables, and an essential lard-based soffritto. A comforting and hearty meal that reflects the rural soul of northern Tuscany. Let’s see how to make it.
Traditional
Rustic
Tuscan
Pasta and Beans alla massese
Pasta e fagioli alla massese is a traditional peasant dish from the Massa Carrara area, made with beans, potatoes, mixed vegetables and an essential lard soffritto. A hearty and comforting one-pot meal.
Ingredients
- Beans dried or canned 600 g
- Potatoes 12 medium
- Carrots 2
- Celery stalks 2
- Onions 2
- Cabbage to taste
- Mixed vegetables to taste
- Vegetable stock cube 1
- Cherry tomato 1
- Extra virgin olive oil to taste
- Salt to taste
- Short pasta or mixed pasta 320 g
- Lard 50 g
- Parsley to taste
Tools
- Large pot
- Pan
- Wooden spoon
- Knife
- Cutting board
Instructions
- If using dried beans, soak them overnight.
- Place the beans in a pot with cold water and bring to a boil.
- Add carrots, potatoes, onion, celery, cabbage and other vegetables.
- Add stock cube, salt, olive oil and one cherry tomato.
- Simmer gently for about 1 hour and 30 minutes.
- Prepare a soffritto with chopped onion, parsley and lard.
- Add the soffritto to the pot and cook for 5 minutes.
- Turn off the heat, add the pasta and cook it directly in the broth.
Nutritional values (per serving)
Calories
480 kcal
480 kcal
Fat
14 g
14 g
Carbohydrates
68 g
68 g
Protein
18 g
18 g
Sugar
6 g
6 g
Fiber
14 g
14 g
Sodium
620 mg
620 mg
Other Pasta and Beans Recipes
This post is also available in: Italiano (Italian)
