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bowl of pasta e fagioli sprinkled with chopped basil and finely grated parmesan cheese

Pasta E Fagioli


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5 from 4 reviews

Description

This pasta e fagioli is a delicious Italian pasta and bean soup, hearty enough to serve for dinner and sure to become a family favorite. This recipe uses canned beans so you can easily prepare this on a busy weeknight. Ladle the soup into bowls, drizzle with olive oil and pass around the black pepper and grated cheese.


Ingredients

Units Scale
  • 5 ounces small tube-shaped pasta such as ditalini or tubetti (1 cup dry)
  • 1/3 cup extra virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, finely diced (about 1 1/2 cups)
  • 2-3 carrots, peeled and chopped (1 cup)
  • 1 small green bell pepper, diced (3/4 cup)
  • 2 tablespoons minced garlic (4 good sized cloves)
  • 3 ounces pancetta, chopped
  • 1 bay leaf
  • 1/4 teaspoon crushed red pepper flakes
  • Fresh rosemary leaves from 1 sprig, finely chopped (or 1/2 teaspoon dried)
  • Fresh thyme leaves from 2 sprigs, finely chopped (or 1/2 teaspoon dried)
  • 2 15- ounce cans cannellini or great northern beans with their liquid
  • 3-4 cups low-sodium chicken broth (I use Swanson’s or Pacific Organic)
  • 1 28-ounce can Italian plum tomato puree
  • 1 teaspoon kosher salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/2 cup freshly grated Pecorino Romano or Parmigiana Reggiano cheese
  • Fresh chopped parsley or basil, optional garnish

Instructions

  1. Cook the pasta in a pot of salted water until 1 minute less than al dente, so if the package says to boil 10 minutes for al dente, boil for 9 minutes. Drain pasta and set it aside.
  2. Heat oil in a large heavy pot or Dutch oven over med heat. Add onion, pepper and carrots and cook, stirring occasionally, until onion is translucent, about 5 minutes.
  3. Add chopped pancetta and cook, stirring occasionally, 4 minutes more.
  4. Add garlic, red pepper flakes, rosemary and thyme and cook, stirring for 30 seconds, until fragrant. 
  5. Add the bay leaf, beans with their liquid, 3 cups of broth, tomatoes, salt and pepper and cook for 10 minutes, uncovered, at a simmer.
  6. Remove the bay leaf and puree half the soup using an immersion blender, standard blender or food processor.
  7. Add the pasta and simmer the soup for a couple of minutes, until heated through. If you desire a thinner soup, add some of the remaining one cup of chicken broth. Taste the soup and season with additional salt and pepper, if needed.
  8. To serve, ladle the soup into bowls, drizzle with a little olive oil and garnish with fresh chopped herbs and grated cheese. Offer freshly ground pepper and more grated cheese.

Notes

Storage: Pasta e fagioli will keep well for 3 days, covered, in the fridge. However, if you are preparing it ahead, hold off on cooking the pasta until you reheat the soup. Otherwise it will get mushy. Prepare the soup from step 2 through step 6 and chill. Cook and add the pasta when you reheat the soup, just before serving. 

Freezing: Pasta e fagioli freezes beautifully and will keep for up to 3 months in a sealed freezer-friendly container. For best results, prepare the soup from step 2 through step 6 and freeze it (without the pasta). Cook the pasta when you reheat the soup and add it in just before serving. 

  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: Soup
  • Method: simmer
  • Cuisine: Italian