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Pasta e Fagioli

Pasta e Fagioli

Pasta e Fagioli is a classic Italian soup that combines pasta and beans in a rich, savory broth, making it a comforting and hearty meal perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 4 ounces pancetta or bacon, diced small
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, small dice
  • 2 stalks celery, small dice
  • 4 cloves garlic, minced finely
  • 2 tablespoons tomato paste
  • 2 cans (15oz each) cannellini beans, rinsed and drained
  • 6 cups chicken or vegetable broth, low sodium preferred
  • 1.5 cups ditalini pasta
  • 1 sprig fresh rosemary, tied with kitchen twine
  • 1 piece Parmesan rind
  • 1/2 teaspoon red pepper flakes, optional for heat
  • Salt and black pepper to taste

Method
 

  1. Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and let it shimmer.
  2. Add the diced pancetta and cook until crispy.
  3. Add the onion, carrots, and celery. Sauté for 8 to 10 minutes until softened.
  4. Stir in the minced garlic and tomato paste, cooking for another 2 minutes.
  5. Mash one can of beans into a thick paste and add to the pot along with the whole beans from the second can.
  6. Pour in the chicken broth, add the rosemary sprig and Parmesan rind, and bring to a gentle boil.
  7. Reduce heat to low and let simmer for 20 minutes.
  8. Increase heat slightly and add the ditalini pasta, stirring frequently until al dente.
  9. Remove the rosemary sprig and Parmesan rind, adjust seasoning, and serve hot.

Notes

Cook pasta directly in the soup for better texture. If storing leftovers, consider cooking pasta separately to maintain consistency. Always taste and adjust seasoning throughout the cooking process.