Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 15 min
Total time: 55 min
Yield: 4 - 6 Servings
Ingredients: 2 x 15-ounce cans cannellini beans, rinsed, divided; 1 cup water; 2 tablespoons extra-virgin olive oil, plus extra for drizzling; 2 onions, finely chopped; 2 carrots, peeled and finely chopped; 1 celery rib, finely chopped; 2 ounces pancetta, finely chopped; u00be teaspoon salt; u00bd teaspoon pepper; 2 tablespoons tomato paste; 4 garlic cloves, minced; u00bc teaspoon red pepper flakes, (optional); 4 cups chicken broth; 1 cup ditalini pasta; 1 cup Parmesan cheese, grated, plus extra for serving; u00bd cup fresh basil, finely chopped (optional)

By Bacon, Beans, Cheese, Italian, Pasta, Soup Sautéing, Simmering

February 4, 2024

Pasta e Fagioli is a classic Italian soup made with pasta, beans, and vegetables. It is a hearty soup that is perfect for a cold winter day. There are many different variations of Pasta e Fagioli, and in fact, I have three other Pasta e Fagioli recipes on this blog! This one has a creamy texture from puréeing a can of white Beans.

Prep: 15 mins
Cook: 40 mins
Yields: 4 - 6 Servings

Ingredients

2 x 15-ounce cans cannellini beans, rinsed, divided

1 cup water

2 tablespoons extra-virgin olive oil, plus extra for drizzling

2 onions, finely chopped

2 carrots, peeled and finely chopped

1 celery rib, finely chopped

2 ounces pancetta, finely chopped

¾ teaspoon salt

½ teaspoon pepper

2 tablespoons tomato paste

4 garlic cloves, minced

¼ teaspoon red pepper flakes, (optional)

4 cups chicken broth

1 cup ditalini pasta

1 cup Parmesan cheese, grated, plus extra for serving

½ cup fresh basil, finely chopped (optional)

Directions

1Process 1 can of beans and water in food processor until smooth, about 30 seconds. Set aside.

2Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.

3Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, remaining can of beans, and pureed bean mixture. Bring to boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.

4Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off

5heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.

TO MAKE AHEAD

1At end of step 3, let soup cool completely. Refrigerate soup for up to 2 days or freeze for up to 1 month. Let frozen soup thaw completely in refrigerator before reheating. To serve, bring soup to boil and continue with step four.

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