Pasta e Fagioli Soup Recipe
User Reviews
5
Pasta e Fagioli Soup Recipe
Description
The Pasta e Fagioli Soup brings together cannellini and borlotti beans simmered with pancetta, onion, celery, carrot, garlic, and crushed San Marzano tomatoes. Simmered with chicken stock and Parmesan rinds, part of the soup is blended for body and thickness. The addition of fresh rosemary and parsley lifts the flavor. Cooked ditalini pasta is added just before serving, providing small, tender bites that complement the creamy bean base. Crisp pancetta pieces garnish the soup, adding texture and saltiness.
This soup works well as a filling main dish for lunch or dinner, with its balance of protein, starch, and vegetables. The hearty beans and pasta offer satisfying texture contrasts. The method allows the soup to develop depth over time, especially if made a day ahead.
The recipe suggests cooking pasta separately to keep it firm when reheated, storing the soup covered for up to 5 days, and freezing well for up to 3 months. A cornstarch slurry can be used for extra thickening if desired. Crisp cooked pancetta reserved for garnish enhances the finishing texture and flavor.
Ingredients
- 1 cup cannellini beans dry
- 1 cup borlotti bean dry
- 2 tablespoons olive oil
- 8 ounces pancetta medium diced, bacon style
- 1 white onion medium diced
- 4 celery stalk medium diced
- 4 carrot peeled medium diced
- 4 garlic finely minced cloves
- 28 ounce crushed San Marzano tomato canned
- 3 quarts chicken stock
- 2 Parmesan Cheese rinds
- 1 tablespoon fresh rosemary finely minced
- 1 tablespoon parsley finely minced, fresh
- 1 pound ditalini pasta cooked and cooled (see the video
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- Parmesan Cheese grated 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
- For best pasta texture, cook and store pasta separately with olive oil to prevent overcooking when mixing with soup.
- Soup can be prepared up to one day ahead to let flavors meld.
- Store leftovers refrigerated for up to 5 days or freeze covered for up to 3 months; thaw overnight before reheating.
- Reheat soup gently in a small saucepot to maintain texture.
- To thicken soup further, mix 3 tablespoons cornstarch with 2 tablespoons water and stir in while reheating.
- If in a hurry, soak beans in boiling water for 1 hour instead of overnight.
- Reserve some crispy pancetta lardons for garnish to add texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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