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5.0 from 51 votes

Pasta e Fagioli Soup Recipe

This tasty Pasta e Fagioli soup recipe is packed with beans, pasta, veggies, and pancetta for the perfect cold-weather meal.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 12
Calories: 38307 kcal
Course: Soup
Cuisine: Italian

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

    Cup of Yum
  1. Add the beans to a container and cover them up to 6" inches with cold water. Store overnight.
  2. Add the olive oil to a large pot over medium heat and cook the pancetta until browned and crisp, about 4 to 5 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Add the bean paste back to the soup pot and mix it in.
  7. Finish the soup by stirring in herbs, salt, and pepper.
  8. 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

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

% 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.