5 from 51 votes
Pasta e Fagioli Soup Recipe
Pasta e Fagioli is a hearty Italian soup combining cannellini and borlotti beans with diced pancetta, aromatic vegetables, and ditalini pasta. The beans cook until tender and part of the soup is blended to create a thick base, enriched with fresh rosemary and parsley. The soup balances creamy texture from beans, savory pancetta, and tender pasta for a comforting meal that develops more flavor if allowed to rest before serving.
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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
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.