Pasta e Fagioli Soup Recipe
User Reviews
5.0
51 reviews
Excellent
Pasta e Fagioli Soup Recipe
Report
This tasty Pasta e Fagioli soup recipe is packed with beans, pasta, veggies, and pancetta for the perfect cold-weather meal.
Share:
Ingredients
- 1 cup dry Cannellini beans
- 1 cup dry borlotti
- 2 tablespoons olive oil
- 8 ounces medium diced pancetta bacon
- 1 medium diced white onion
- 4 medium diced stalks of celery
- 4 peeled medium diced carrots
- 4 finely minced cloves of garlic
- 28 ounce can of crushed San Marzano tomatoes
- 3 quarts chicken stock
- 2 parmesan cheese rinds
- 1 tablespoon finely minced fresh rosemary
- 1 tablespoon finely minced fresh parsley
- 1 pound of ditalini pasta cooked and cooled (see the video)
- coarse salt and fresh cracked pepper to taste
- grated parmesan for garnish
Instructions
- Add the beans to a container and cover them up to 6" inches with cold water. Store overnight.
- Add the olive oil to a large pot over medium heat and cook the pancetta until browned and crisp, about 4 to 5 minutes.
- Remove the cooked pancetta and set it aside. Add in the onions, celery, and carrots and cook over low to medium heat for 8 to 10 minutes or until tender.
- Mix in the garlic and cook for 1 to 2 minutes before adding in the tomatoes, drained beans, stock, and rinds, and cook for 45 minutes to 1 hour or until the beans are tender.
- Take 3 cups of the soup ingredients plus ½ cup of the chicken stock add to a blender and blend on high until it forms a thick paste.
- Add the bean paste back to the soup pot and mix it in.
- Finish the soup by stirring in herbs, salt, and pepper.
- Serve the soup with cooked pasta, freshly grated parmesan cheese, herbs, and crisp-cooked pancetta.
Notes
- Make-Ahead: For freshness, you can make this Pasta e Fagioli up to 1 day ahead. Keep the pasta noodles cooked separately.
- How to Store: This will hold well in the refrigerator, covered up for up to 5 days. It will also freeze well covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
- How to Reheat: To reheat the pasta Fagioli, add your desired portion to a small saucepot and heat over low heat until hot.
- I like to cook the pasta separately and add the desired portion to a bowl with the soup. The reason I do this is that pasta will keep cooking in the soup and eventually turn to mush if I let it sit.
- If I cook the pasta separately and hold it in the refrigerator in a plastic bag coated in olive oil, it will never be overcooked. It will allow me to let the soup sit for a day or two while it becomes more flavorful as the ingredients infuse.
- If you want your pasta Fagioli to be thick, simply mix in a slurry with 3 tablespoons of cornstarch mixed with 2 tablespoons of water.
- I often reserve a few crisply cooked pancetta lardons to garnish with as well.
- If you are in a hurry, you can cover the dry beans with boiling water and let them sit for 1 hour before using them.
Nutrition Information
Show Details
Calories
383.07kcal
(19%)
Carbohydrates
48.98g
(16%)
Protein
16.46g
(33%)
Fat
13.51g
(21%)
Saturated Fat
3.76g
(19%)
Cholesterol
19.57mg
(7%)
Sodium
617.88mg
(26%)
Potassium
668.7mg
(19%)
Fiber
5.09g
(20%)
Sugar
7.93g
(16%)
Vitamin A
3553.45IU
(71%)
Vitamin C
9.33mg
(10%)
Calcium
70.91mg
(7%)
Iron
2.51mg
(14%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 38307 kcal
% Daily Value*
| Calories | 383.07kcal | 19% |
| Carbohydrates | 48.98g | 16% |
| Protein | 16.46g | 33% |
| Fat | 13.51g | 21% |
| Saturated Fat | 3.76g | 19% |
| Cholesterol | 19.57mg | 7% |
| Sodium | 617.88mg | 26% |
| Potassium | 668.7mg | 14% |
| Fiber | 5.09g | 20% |
| Sugar | 7.93g | 16% |
| Vitamin A | 3553.45IU | 71% |
| Vitamin C | 9.33mg | 10% |
| Calcium | 70.91mg | 7% |
| Iron | 2.51mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
Other Recipes
You'll Also Love
