Pasta e fagioli

Another cucina povera (peasant cuisine) favorite- Pasta and beans! Our version is a super simple stew made with local butter beans, seasonal greens, paprika, caramelised leeks and garlic. 

INSTRUCTIONS: Bring the soup to a boil with some vegetable broth or hot water (as per desired consistency), adjust seasoning if needed and cook quadratini pasta (small square pieces of freshly rolled pasta) or cavatelli in this for 4-6 minutes (or until al dente), serve in bowls with a drizzle of olive oil, parmesan, hot sauce or even some day-old pieces of focaccia soaked inside the soup itself!