Pasta Fagioli
User Reviews
5
Pasta Fagioli
Description
This version of Pasta Fagioli starts by rendering fat from diced pancetta, creating a flavor base with sautéed onions, garlic, and red pepper flakes. Adding water, salt, plum tomatoes, cannellini beans, rosemary, and a Parmigiano-Reggiano rind builds a flavorful broth. The soup simmers briefly before some beans are crushed to thicken it slightly. The choice of small pasta shapes such as ditalini or shells is traditional and absorbs the broth well.
The flavor mingles savory pancetta with mild sweetness from tomatoes and creamy bean texture. The red pepper flakes add gentle heat, and the cheese rind enriches the broth with umami. The soup balances creamy and brothy qualities with tender bits of pasta and beans.
This dish can be served as a filling lunch or dinner, and leftovers keep well for a few days. Cooking pasta separately when planning for leftovers prevents over-softening. The soup can be reheated easily and remains satisfying after resting.
Ingredients
- 1 tablespoon olive oil
- 4 ounces pancetta diced
- 5 cloves garlic minced
- 1 medium onion diced
- 1/4 teaspoon red pepper flakes crushed, hot
- 3 ounce cans cannellini beans drained, but don't rinse
- 6 cups water to start but add more as needed
- 3 plum tomatoes hand crushed, note: just 3 plum tomatoes from 1 can - that's it!
- 1 prig rosemary optional
- 2 cups ditalini pasta or small shells, elbows, etc
- 1 Parmigiano-Reggiano rind optional
- salt to taste
- black pepper to taste
Instructions
- In a large heavy pot saute the pancetta in 1 tablespoon of olive oil for 7-10 minutes over medium heat or until the pancetta has rendered most of its fat.
- Next, add in the onions and saute for 5 minutes then add in the garlic and cook for 1-2 minutes more until just golden. Finally, add the hot red pepper flakes and cook for 30 seconds.
- Next, add in 6 cups of water, 1 teaspoon of kosher salt, and the plum tomatoes and give it all a stir. Add in the drained beans, the rosemary if using, and the Parmigiano Reggiano rind (if you don’t have one, you can use a bit of grated cheese or just omit) and bring to a boil for 5 minutes.
- Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon. For a creamier consistency use an immersion blender, or spoon 1/3 of the beans into a regular blender and pulse. If using an immersion blender, remove the rosemary sprig and parm rind before blending. Don't blend too much so that some of the whole bean texture is maintained. Make sure to do this step before adding the pasta!
- Add in the pasta and cook until al dente. Keep an eye on the pot and stir very frequently to avoid sticking. The pasta will absorb much of the liquid so add more water as needed. The final consistency of the pasta e fagioli is 100% a personal preference. If you like it soupier, add more water!
- Once the pasta is al dente turn off the heat and taste test. Adjust salt (will probably need a good amount), pepper, and hot red pepper to taste.
- When satisfied with the taste, serve in bowls with crusty bread. Offer grated cheese, hot red pepper flakes, or black pepper on the side and drizzle some high-quality extra virgin olive onto each bowl. Enjoy!
Notes
- Choose small pasta shapes like ditalini, small shells, or broken spaghetti for best texture.
- Cook pasta separately if planning leftovers to prevent it from becoming mushy.
- Leftovers can be refrigerated for up to three days and reheated in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 90.7g | 30% |
| Protein | 32.1g | 64% |
| Fat | 11.6g | 18% |
| Saturated Fat | 2.9g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 437mg | 18% |
| Potassium | 127mg | 3% |
| Fiber | 14.1g | 56% |
| Sugar | 3.1g | 6% |
| Calcium | 7mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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