Description
Pasta e Fagiole is a classic Italian soup combining tender cannellini beans, small pasta, fresh vegetables, and savory pancetta, simmered in a rich chicken broth and tomato base. This hearty and comforting dish is perfect for a cozy meal, featuring a balance of creamy textures and bright flavors from fresh parsley and garlic.
Ingredients
Scale
Vegetables & Herbs
- 2 Large Garlic Cloves, Minced
- 1 Large Carrot, Finely Chopped
- 2 Celery Stalks, Finely Chopped
- 1 Small Onion, Finely Chopped
- 1/3 Cup Chopped Fresh Parsley
Liquids
- 3 Tablespoons of Olive Oil
- 1 (28 Ounce) Can Chopped Tomatoes (Mutti Brand Recommended)
- 1 Quart Chicken Broth
- 2 Cups Water
Proteins & Pasta
- 2 (14 Ounce) Tins Cannellini Beans (or Equivalent Prepared From Dried)
- 2 Cups Small Pasta (Tubettini or Ditalini)
- 1/3 Cup Finely Chopped Pancetta or Turkey Bacon (optional)
Seasonings
- Salt & Pepper, To Taste
- Dash Of Red Pepper Flakes
Instructions
- Heat Olive Oil and Cook Vegetables: Heat 3 tablespoons of olive oil in a large heavy pot over medium heat. Add the finely chopped onion, carrot, celery, and pancetta (if using). Cook, stirring occasionally, until the vegetables are softened and the pancetta is slightly crisp, about 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Add Broth, Beans, Tomatoes, and Water: Pour in the chicken broth, cannellini beans with their liquid, chopped tomatoes, and water. Stir everything together well and bring the mixture to a gentle simmer. Let it simmer uncovered for about 15 minutes to meld the flavors.
- Create Creaminess with Pureed Beans: To add creaminess, carefully remove a cup of beans and some broth from the pot. Use a blender or food processor to puree the beans until smooth, then return the puree back into the soup pot. Stir to combine.
- Add Pasta and Seasonings: Add the small pasta (tubettini or ditalini) along with fresh parsley, salt, pepper, and a dash of red pepper flakes. Stir thoroughly to distribute all ingredients evenly.
- Cook Pasta: Continue to simmer the soup until the pasta is al dente, following the package instructions, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
- Serve: Serve the soup hot, drizzled with extra olive oil and topped with shaved cheese such as Parmesan or Pecorino Romano if desired.
Notes
- To make this dish vegetarian, substitute vegetable broth for chicken broth and omit pancetta.
- For gluten-free, use gluten-free small pasta varieties.
- You can prepare dried cannellini beans in advance and substitute for canned for a fresher taste.
- Adjust red pepper flakes to control spiciness according to your preference.
- Adding the bean puree gives the soup a thicker, creamier texture without cream.
- Freshly shaved Parmesan or Pecorino adds a lovely salty finish when serving.
