Easy Pasta e Fagioli
User Reviews
5
Easy Pasta e Fagioli
Description
This soup begins with sautéing diced pancetta in a large pot to render fat and create crisp textures. Chopped onion, celery, and carrots are added and cooked together until soft, contributing sweetness and aromatics. Garlic is stirred in briefly before adding canned diced tomatoes with Italian seasoning to introduce acidity and herbaceous notes. The mixture simmers until the tomato liquid reduces, intensifying the base flavor.
Chicken broth and drained red kidney and cannellini beans are then added and brought to a boil, at which point small ditalini pasta is introduced. The soup simmers until pasta is tender, requiring occasional stirring to prevent sticking. Seasoning with salt and black pepper is adjusted at the end. Serving with shaved Parmesan cheese imparts a savory, creamy contrast to the broth and beans.
This filling soup works well as a main course or a substantial starter. Leftovers can be reheated with additional broth to compensate for pasta absorbing liquid. Variations in pancetta quantity and seasoning allow some flexibility in preparation while preserving the essential character of Pasta e Fagioli. The recipe also suggests an Instant Pot adaptation for convenience.
Ingredients
- 1 (4.4 ounce) package pancetta diced
- 1/2 large onion chopped
- 4 ticks celery chopped
- 3 medium carrot chopped or sliced
- 4 cloves garlic minced
- 1 (28 fluid ounce) diced tomatoes with juices, canned
- 1/2 teaspoon Italian seasoning
- 4 cups chicken broth or chicken stock
- 1 (15 fluid ounce) can red kidney beans drained
- 1 (15 fluid ounce) can cannellini beans drained
- 1 cup ditalini pasta or macaroni
- salt to taste
- black pepper to taste
- Parmesan Cheese optional, for serving, shaved
Instructions
- Add the pancetta to a large pot over medium-high heat. Sauté until it starts to get crispy. I like to prep the other veggies while doing this step.
- Add the onion, carrots, and celery, and sauté for 5 minutes, stirring occasionally.
- Stir in the garlic, followed by the diced tomatoes and Italian seasoning. Be sure to scrape up the brown bits. Let it bubble until the liquid is noticeably reduced (stir occasionally) to help concentrate the flavor. This should take 8-10 minutes or so.
- Add the chicken broth and beans to the pot. Increase the heat to high. Once the soup is boiling, add the pasta.
- Reduce the heat to a rapid simmer and cook for another 15-20 minutes or until the pasta is nice and tender. I suggest stirring every few minutes so the pasta doesn't stick the bottom of the pot.
- Season soup with salt & pepper as needed (the soup should be fairly salty already). This soup is delicious served with some shaved parmesan!
Notes
- Add extra chicken broth when reheating leftovers to compensate for pasta absorbing liquid.
- Pancetta amounts can vary; approximate values are acceptable based on availability.
- Use low-sodium chicken broth if you prefer less salty soup.
- Add a Parmesan rind during cooking to enrich flavor.
- An Instant Pot version is available for faster preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 17g | 34% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 1127mg | 47% |
| Potassium | 1119mg | 24% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
| Vitamin A | 5384IU | 108% |
| Vitamin C | 29mg | 32% |
| Calcium | 125mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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