Wine & Other Stories

Pasta with beans soup and a US rosé wine

Written by Veronica Lavenia

Pasta e Fagioli  is a classic of the Italian peasant tradition. Pasta and beans were considered the poor man’s meat. Today, the percentage of Italians who choose to consume vegetable protein (eliminating or reducing animal protein) has grown considerably, and this dish has been revalued to the status it deserves. Very popular not only in typical Italian Trattorias but also in starred restaurants, pasta and beans is one of the symbols of Italian home cooking. Every Italian woman will give you her favorite recipe (remember that in Italy, every family has its ‘own’ version of a recipe). This is one of the most simple and easiest to make.

White Zinfandel Rosè 2020 - Canyon Road

© Piero Pardini – Wine Reviews – The Wolf Post – TUSCANY – ITALY

The suggested wine pairing is White Zinfandel Rosè 2020 by Canyon Road. The nose is an authentic riot of floral and fruity scents. Notes of peach blossom, dog rose and hibiscus combine with hints of fresh fruit: blueberry, blackberry, plum, cherry and strawberry, to mention the most intense. For the full review click here.
Serves 4
500 g dried pinto beans 
1 tbsp baking soda 
A stalk of celery 
1 carrot 
1 onion 
1 shallot 
Pinch of sea salt 
Pepper, to taste
320 g short pasta 

© Veronica Lavenia- The Wolf Post

  1. The night before, soak the beans in cold water with a tablespoon of baking soda;
  2. The next day, rinse the beans thoroughly and cover with water;
  3. Cook the beans with the celery, carrot, onion, shallot (all cleaned and cut into rounds) for 50–60 minutes;
  4. Halfway through cooking, add the salt, pepper and pasta;
  5. Serve warm.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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