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4.4 from 15 votes

Pasta e Fagioli Soup

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.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 35 mins
Servings: 8
Calories: 447 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the thyme leaves and cook for about a minute.
  6. Add the pancetta back into the pot. Then, add the crushed tomatoes, tomato paste, parmesan rind, reserved broth, salt and pepper.
  7. Cover, lower the heat to medium-low and simmer for 10 to 15 minutes.
  8. In the meantime, cook the pasta separately, according to package instructions.
  9. Add reserved beans and cooked pasta to the soup.
  10. Stir in the grated parmesan cheese. Taste for seasoning and adjust salt and pepper.
  11. Stir in the sliced basil, reserving some for garnishing.
  12. Garnish with basil and fresh thyme. Serve immediately.

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

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

% 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.