Pasta e Fagioli (Pasta and Beans Soup)
User Reviews
5
Pasta e Fagioli (Pasta and Beans Soup)
Description
This Pasta e Fagioli recipe begins by crisping diced pancetta in a heavy pot, rendering flavorful fat. Aromatics including onion, carrot, celery, fennel bulb, garlic, and fennel seed are sautéed in olive oil and pancetta fat until softened. Tomato paste is added and cooked to deepen flavor before combining with chicken stock, bay leaf, and Parmesan rind to simmer.
Ditalini pasta is partially cooked in the broth, then cannellini beans, pancetta, and slivered kale are stirred in and cooked until heated through. This layering technique provides a broth rich in umami while maintaining tender pasta and vegetables with a slight herbaceous bite from rosemary and a touch of heat from red pepper flakes.
The soup can be served topped with grated Parmesan cheese. A helpful tip suggests cooking pasta separately if preparing leftovers to prevent it from absorbing too much broth during storage, maintaining texture upon reheating.
Ingredients
- 4 oz pancetta diced
- 3 tablespoons extra-virgin olive oil , divided
- 1 yellow onion medium
- 2 carrot chopped
- 2 celery chopped, ribs
- ½ cup chopped fennel bulb
- 4 cloves garlic
- ½ teaspoon fennel seed , crushed to release oils
- 1 teaspoon kosher salt , divided
- 1 tablespoon rosemary finely chopped, plus more for serving, fresh
- ⅛ teaspoon red pepper flakes
- 6 ounces tomato paste , about ¼ cup
- 6 cups chicken stock
- 1 bay leaf
- 2 ounce cannellini beans drained and rinsed, canned
- 2 cups kale , slivered
- 1 inch Parmesan rind chunk
- 6 ounces ditalini pasta uncooked
- 1 tablespoon butter
- Parmesan Cheese for serving, grated
Instructions
- In a large Dutch oven or heavy bottom pot, cook the pancetta on medium-low for about 7 minutes or until tender-crisp. Remove the pancetta with a slotted spoon and set aside leaving the rendered fat in the pot. Increase the heat to medium and add 2 tablespoons of olive oil to the Dutch oven. Add the onion, and cook for 5 minutes, stirring occasionally. Add the chopped carrots, celery, and chopped fennel. Sauté for 5 minutes, stirring occasionally. Crush the fennel seeds between your fingers and add to the pot with the garlic, rosemary, red pepper flakes, and kosher salt. Stir and cook for 2 minutes or until the garlic becomes fragrant. Stir in the tomato paste so it coats the vegetables and cook for 2-3 minutes.
- Add the chicken stock, bay leaf, and Parmesan rind, bring to a boil then reduce heat to a rolling simmer and cook for 10 minutes. Add the pasta and cook covered partially with a lid for 10 minutes. Stir in the beans, reserved pancetta, and kale, and cook until the beans are warmed through and the kale has wilted.
- Remove the Parmesan rind and bay leaf then serve with more fresh rosemary and shaved or grated Parmesan.
Notes
- Cook pasta separately when making ahead or saving leftovers to prevent it from soaking too much broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 15g | 30% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 25mg | 8% |
| Sodium | 1126mg | 47% |
| Potassium | 828mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 6163IU | 123% |
| Vitamin C | 31mg | 34% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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