Pasta e Fagioli Recipe
This Authentic Italian Pasta e Fagioli Recipe (soup) is a warm and satisfying soup that will feed your soul and tummy! A classic soup made with- small pasta, beans, pancetta and simple veggies in a delicious broth, making this soup the perfect comfort meal.
Servings: 6 -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 cannellini 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
- For that creamy, rich texture, blend about half of the beans before adding them to the pot. It naturally thickens the soup giving it the texture you want.
- Dice the veggies nice and small—smaller than the beans. They’ll cook faster and blend right into the soup.
- A sprinkle of chopped parsley adds a pop of color and fresh flavor right before serving.
- Vegetarian or Vegan? Skip the pancetta and use veggie broth or water. Want that smoky depth? A dash of liquid smoke does the trick. For vegan, just leave out the cheese and taste for salt.
- The pasta soaks up broth as it sits. When reheating, add a splash of broth or water and warm gently until it’s soupy again. If you're planning to freeze, it's best to skip adding the pasta.
Nutrition
Calories: 558kcal | Carbohydrates: 65g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Cholesterol: 24mg | Sodium: 1009mg | Potassium: 1015mg | Fiber: 13g | Sugar: 9g | Vitamin A: 3635IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 4mg
