Pasta e Fagioli

Pasta e Fagioli, a beloved Italian soup, combines ditalini pasta and creamy cannellini beans in a savory broth enriched with crispy pancetta and fresh vegetables. This hearty dish is perfect for chilly evenings, offering warmth and comfort in every bowl. Topped with grated Parmesan cheese and fragrant rosemary, it’s not just a meal but a delightful experience that brings the essence of Italian cuisine right to your table. With its robust flavors and simple preparation, Pasta e Fagioli is an ideal choice for family dinners or cozy gatherings.

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Main Course Cuisine: Italian Keyword: For added depth of flavor, consider using homemade chicken broth or adding herbs like thyme or bay leaves during simmering. You can also substitute ditalini with other small pasta shapes or even add greens like spinach for extra nutrition. Servings: Serves 4 Calories: 360kcal Author: Tisha

Ingredients

1 tablespoon olive oil
4 ounces pancetta, diced
1 cup yellow onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
2 cloves garlic, minced
1 (14.5 ounce) can crushed tomatoes
2 (15 ounce) cans cannellini beans, rinsed and drained
4 cups chicken broth
2 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1 cup ditalini pasta
1/4 cup grated Parmesan cheese, for garnish
4 small sprigs fresh rosemary, for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add pancetta; cook until crispy (5-7 minutes). Remove pancetta, leaving fat in the pot.
Add onion, carrots, and celery; sauté until softened (8-10 minutes). Stir in garlic; cook for 1 minute.
Add crushed tomatoes, cannellini beans, chicken broth, water, salt, and pepper. Simmer for 20 minutes on low heat.
Cook ditalini pasta separately until al dente; drain.
Mix cooked pasta into the soup; adjust seasoning if necessary.
Serve soup in bowls garnished with Parmesan cheese, crispy pancetta, and rosemary.

Nutrition