Pasta e Fagioli Soup
User Reviews
4.4
15 reviews
Good
Pasta e Fagioli Soup
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A classic Italian soup, Pasta e Fagioli is a satisfying dish that will warm your body and your soul! Pasta, beans, pancetta and veggies are embraced by a flavorful tomato broth, making this soup a meal in itself.
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Ingredients
- 8 ounces about 1 1/4 cups dry cranberry beans (see notes)
- 2 bay leaves
- About 4 cups chicken broth
- 1 tablespoon olive oil
- 4 ounces pancetta diced
- 1 medium onion chopped
- 1 leek rinsed and chopped (white and light green parts only)
- 2 carrots peeled and finely diced
- 2 celery stalks finely diced
- 4 cloves garlic minced
- A few sprigs of thyme leaves only
- 1 14oz can crushed tomatoes (preferably San Marzano)
- 1 tablespoon tomato paste
- 1 Parmesan rind
- Salt and freshly ground black pepper to taste
- 1 1/2 cups ditalini pasta
- 1 cup freshly grated Parmesan cheese
- 1/4 cup basil leaves thinly sliced
Instructions
- In a large heavy-bottomed pot or Dutch Oven, combine the beans, bay leaves and 2 quarts (8 cups) of water. Bring to a boil, over medium high heat, then lower the heat to a simmer and cook until the beans are tender, about 1 hour.
- Using a colander set over a bowl, drain the beans, collecting the broth into the bowl. Add chicken stock to complete 6 cups of liquid. Reserve the broth and the beans.
- Wipe down the pot and bring it back to the stove, over medium heat. Heat the olive oil and sauté the pancetta until golden brown. Remove and place in a paper towel-lined plate to soak up the excess grease. Reserve.
- Add the onion, leek, carrot and celery, sautéing until softened, about 5 minutes. Then, stir in the minced garlic and cook for a minute or two, or until fragrant.
- Stir in the thyme leaves and cook for about a minute.
- Add the pancetta back into the pot. Then, add the crushed tomatoes, tomato paste, parmesan rind, reserved broth, salt and pepper.
- Cover, lower the heat to medium-low and simmer for 10 to 15 minutes.
- In the meantime, cook the pasta separately, according to package instructions.
- Add reserved beans and cooked pasta to the soup.
- Stir in the grated parmesan cheese. Taste for seasoning and adjust salt and pepper.
- Stir in the sliced basil, reserving some for garnishing.
- Garnish with basil and fresh thyme. Serve immediately.
Equipments used:
Notes
- If using canned beans, skip steps 1 and 2. You will have to increase the amount of chicken broth.
- Store leftovers in an airtight container, in the fridge, for up to 3 days.
- Reheat gently, over low heat, adding more chicken broth to bring it back to the original consistency.
- Freezing is not recommended, as the pasta won't hold its shape. If you must freeze, skip adding the pasta until ready to serve.
- Cranberry beans - Small kidney beans or cannellini can be used instead.
- Pancetta - Bacon works as well.
- Ditalini pasta - Substitute for pipettes, elbows, mini farfalle, or orzo.
Nutrition Information
Show Details
Serving
1g
Calories
447kcal
(22%)
Carbohydrates
57g
(19%)
Protein
24g
(48%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Cholesterol
24mg
(8%)
Sodium
789mg
(33%)
Fiber
17g
(68%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 447kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 24mg | 8% |
| Sodium | 789mg | 33% |
| Fiber | 17g | 68% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
15 reviews
Good
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