Pasta e Fagioli Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 -8 servings
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Calories
558 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Pasta e Fagioli Recipe
Description
This Pasta e Fagioli begins by cooking pancetta with onions, carrots, celery, and fresh rosemary to build a flavorful base with gentle browning. Garlic is added briefly for aroma. Half the beans are pureed and mixed back with whole beans, crushed tomatoes, and chicken or other stock to form a thickened broth. Small pasta shapes like ditalini are simmered in the soup until al dente, absorbing the broth's flavors without becoming mushy. Olive oil is stirred in at the end, along with seasoning adjustments.
The soup offers a balance of smoky pancetta, herbal notes from rosemary, sweetness from vegetables, and creamy body from the blended beans. The small pasta adds bite and slight chewiness, making it a filling yet approachable meal.
Typically served topped with freshly grated Parmigiano Reggiano and a drizzle of olive oil, this soup can be a starter or light main dish. It suits cooler weather or when comforting soup is desired.
Storage notes indicate the soup keeps well refrigerated for a few days and that pasta should be added just before reheating if previously frozen to avoid mushiness. When reheating, additional broth or water may be needed to restore the soup's proper consistency.
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 6 ounce pancetta or bacon, see notes for vegetarian option, diced
- 1 yellow onion diced
- 2 carrot petite diced
- 2 ribs celery petite diced
- 1 tablespoon rosemary finely minced, fresh
- 1 clove garlic chopped
- 1 ounce can crushed tomatoes
- 4 cups chicken stock or beef or vegetable broth, or water, or a combination, or broth
- 2 cans borlotti beans also known as Roman/Cranberry beans. You can also use- kidney beans, pinto beans, cannellini beans, Italian
- 8 ounces small pasta ditalini, or macaroni, such as shells
- salt to taste
- black pepper to taste
- Parmigiano Reggiano cheese for topping, freshly grated, or parmesan cheese
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.
Notes
- The soup can be stored refrigerated in an airtight container for up to 3 days; flavor improves after resting.
- For freezing, omit pasta or freeze without it; add cooked pasta fresh when reheating.
- Reheat gently over medium-low heat, adding extra broth or water to achieve desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 558 kcal
% 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.
User Reviews
Overall Rating
5
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