The beansAt the basis of pasta and beans there is the common bean (Phaseolus vulgaris), which arrived in Europe from the Americas in the 1530s along with other crops such as tomatoes and peppers.
The other ingredients can typically include pasta, garlic, onion, broth, lard, olive oil, celery, and, depending on the recipe, sage, thyme, parsley, marjoram, pepper, tomato, ham or bacon. In the past it was a typical winter soup, healthy, economical and complete, used as a main dish and replacing the meat as a source of a significant amount of protein.
The benefits of eating pasta and beans consist, in addition to the good taste, also of the sense of filling given by the fibers and poverty of fats. Legumes have always been known as "the poor man's meat" and in fact in the past centuries have fed entire populations.
Legumes joined to cereals have little effect on blood sugar after a meal, having a low glycemic index, so a good dish of pasta and beans can be recommended to everyone.