Pasta e Fagioli Recipe
My Pasta e Fagioli (Traditional Italian Recipe) is a classic pasta and bean soup made with small pasta, beans, pancetta, and vegetables simmered in a flavorful tomato broth. Part of what makes this Italian soup special is the creamy texture created by blending some of the beans into the broth. This is the kind of humble, hearty recipe my nonna made for our family.
Servings: 8 servings
Equipment
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 6 ounce pancetta diced or bacon, see notes for vegetarian option
- 1 yellow onion diced
- 2 carrots petite diced
- 2 ribs celery petite diced
- 1 tablespoon fresh rosemary finely minced
- 1 clove garlic chopped
- 1 15-ounce can crushed tomatoes
- 4 cups chicken stock or broth or beef or vegetable broth, or water, or a combination
- 2 cans Italian Berlotti Beans (also known as Roman/Cranberry beans. You can also use- kidney beans, pinto beans, cannellini beans)
- 8 ounces small pasta such as shells ditalini, or macaroni
- Salt and Black Pepper to taste
- Freshly grated parmigiano regiano or parmesan cheese for topping
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta or bacon, onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add HALF of the drained and rinsed beans, crushed tomatoes, and the chicken stock.
- Use a blender to puree the other half of the beans and add them back to the pot.
- Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Simmer, covered, until pasta is cooked al dente (about 10-12 minutes).
- Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Serve with freshly grated parmigiano cheese and a drizzle of extra virgin olive oil, if desired.
Notes
- Blend the beans. Take time to blend about half of the beans before adding them to the soup. This naturally thickens the broth and gives pasta e fagioli its hearty texture.
- Chop the vegetables small. Dice the onion, carrots, and celery smaller than the beans so everything cooks evenly.
- Cook the pasta al dente. Pasta continues absorbing broth as it sits, so avoid overcooking it.
- Adjust the consistency. Add a little extra broth or water if the soup becomes too thick, especially when reheating.
- Finish with Parmigiano. Freshly grated Parmigiano adds a salty, nutty finish to the soup.
Nutrition
Calories: 313kcal | Carbohydrates: 29g | Protein: 10g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 18mg | Sodium: 334mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2612IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
