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Pasta e Fagioli Recipe
This Authentic Italian Pasta e Fagioli Recipe (soup) is a warm and satisfying soup that will feed your soul and tummy! A classic soup made with- small pasta, beans, pancetta and simple veggies in a delicious broth, making this soup the perfect comfort meal.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6 -8 servings
Calories: 558 kcal
Course:
Main Course , Soup
Cuisine:
Italian
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 6 ounce pancetta diced or bacon, see notes for vegetarian option
- 1 yellow onion diced
- 2 carrots petite diced
- 2 ribs celery petite diced
- 1 tablespoon fresh Rosemary finely minced
- 1 clove garlic chopped
- 1 15-ounce can crushed tomatoes
- 4 cups chicken stock or broth or beef or vegetable broth, or water, or a combination
- 2 cans Italian Beans Borlotti (also known as Roman/Cranberry beans. You can also use- kidney beans, pinto beans, cannellini beans)
- 8 ounces small pasta such as shells ditalini, or macaroni
- salt and black pepper to taste
- Freshly grated parmigiano regiano or parmesan cheese for topping
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta or bacon, onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add HALF of the drained and rinsed cannellini beans, crushed tomatoes, and the chicken stock.
- Use a blender to puree the other half of the beans and add them back to the pot.
- Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Simmer, covered, until pasta is cooked al dente (about 10-12 minutes).
- Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Serve with freshly grated parmigiano cheese and a drizzle of extra virgin olive oil, if desired.
Cup of Yum
Notes
- Storing and Reheating
- Refrigerator: The soup will keep in the fridge for up to 3 days, if stored in an airtight container. Bonus: this soup is even better the next day!
- Freezing: Pasta e fagioli makes a freezer-friendly recipe except for the pasta. Pasta doesn’t freeze well and gets mushy when thawed and reheated. Yuck. If you must freeze, do it before adding the pasta. Then, add the cooked pasta directly to the reheated soup and serve!
- Reheating: The pasta will absorb the liquid as it sits, so when you are ready to reheat, make sure to add extra broth or extra water. Gently warm over medium-low heat, adding the liquid until the soup is warm and back to its original consistency.
Nutrition Information
Calories
558kcal
(28%)
Carbohydrates
65g
(22%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Trans Fat
0.04g
Cholesterol
24mg
(8%)
Sodium
1009mg
(42%)
Potassium
1015mg
(29%)
Fiber
13g
(52%)
Sugar
9g
(18%)
Vitamin A
3635IU
(73%)
Vitamin C
11mg
(12%)
Calcium
105mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 558
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 65g | 22% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 24mg | 8% |
| Sodium | 1009mg | 42% |
| Potassium | 1015mg | 22% |
| Fiber | 13g | 52% |
| Sugar | 9g | 18% |
| Vitamin A | 3635IU | 73% |
| Vitamin C | 11mg | 12% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.