Description
Pasta e Fagioli, an iconic Italian dish, is a heartwarming soup that beautifully combines ditalini pasta with creamy cannellini beans, all simmered in a rich, savory broth. The addition of crispy pancetta and aromatic vegetables like onion, carrots, and celery enhances the flavor profile, making every spoonful a cozy experience. Topped with freshly grated Parmesan cheese and fragrant rosemary, this soup is perfect for chilly evenings or any time you need a comforting meal. Easy to prepare and filled with wholesome ingredients, Pasta e Fagioli is sure to become a family favorite.
Ingredients
Scale
- 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 the olive oil in a large pot or Dutch oven over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the pot.
- Add the diced yellow onion, carrots, and celery to the pot. Sauté over medium heat until the vegetables are softened, about 8-10 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the crushed tomatoes, rinsed and drained cannellini beans, chicken broth, and water. Season with salt and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 20 minutes to allow the flavors to meld.
- While the soup simmers, cook the ditalini pasta according to package directions in a separate pot of salted boiling water until al dente. Drain the pasta.
- Stir the cooked ditalini pasta into the soup. Taste and adjust seasonings as needed.
- Ladle the Pasta e Fagioli into individual serving bowls. Garnish each bowl with a sprinkle of grated Parmesan cheese, a few pieces of the reserved crispy pancetta, and a fresh sprig of rosemary before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 360
- Sugar: 6g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 15mg