Pasta e Fagioli
A hearty Italian soup of small pasta, creamy cannellini beans, vegetables, and Parmesan in a rich tomato broth.
Details
Ingredients
- 1 tbsp olive oil
- 4 oz pancetta, diced
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 4 cups chicken broth
- 2 cans (15 oz each) cannellini beans, drained
- 1 cup ditalini or small shell pasta
- 1 tsp dried rosemary
- Parmesan rind (optional)
- Grated Parmesan, for serving
- Salt and pepper to taste
Instructions
- 1
Heat olive oil in a large pot. Cook pancetta for 4-5 minutes until crispy and rendered.
- 2
Add onion, carrots, and celery. Cook 5 minutes until softened.
- 3
Add garlic and cook 30 seconds. Stir in crushed tomatoes and rosemary.
- 4
Pour in chicken broth. Add 1 can of beans whole and mash the second can, then stir in (this thickens the broth). Add Parmesan rind if using.
- 5
Bring to a boil, add pasta, and cook until al dente, about 8-10 minutes.
- 6
Season with salt and pepper. Remove Parmesan rind.
- 7
Serve with a generous shower of grated Parmesan and a drizzle of olive oil.
About This Recipe
A beloved staple of Italian comfort cuisine, Pasta e Fagioli, literally 'pasta and beans,' embodies the soul of peasant cooking transformed into a profoundly satisfying meal. Originating from Italy's rural traditions, where economical yet nourishing ingredients were paramount, this soup masterfully combines humble cannellini beans and small pasta with a rich tomato base and aromatic soffritto. What elevates this dish beyond simple sustenance is the interplay of textures and depth of flavor: the creamy, starchy beans (many of which are crushed to thicken the broth) create a velvety counterpoint to the al dente pasta, while the savory punch of diced pancetta and a Parmesan rind simmered in the broth infuse every spoonful with umami. The foundational technique lies in building a robust soffritto with onion, carrots, and celery, carefully softened to unlock their sweetness before introducing garlic and tomatoes. Common variations include a vegetarian rendition by omitting pancetta and using vegetable broth, or incorporating greens like spinach or kale. Serve this hearty bowl steaming hot with a generous grating of fresh Parmesan and a drizzle of quality extra virgin olive oil, perhaps alongside a crusty loaf of ciabatta for dipping.
Tips & Tricks
- • To achieve a truly creamy texture without adding cream, mash about a quarter to a third of the drained cannellini beans directly in the pot before adding the rest. This releases their starch and thickens the broth beautifully.
- • For a delightful vegetarian or vegan twist, omit the pancetta and sauté a finely diced portobello mushroom with the soffritto for an added layer of umami. Use vegetable broth and ensure your Parmesan is dairy-free if needed.
- • Pasta e Fagioli tastes even better the next day, but the pasta can absorb a lot of liquid. If making ahead, consider cooking the pasta separately and adding it to individual bowls just before serving, or be prepared to add extra broth when reheating.
- • Elevate your serving experience by garnishing each bowl with a sprinkle of fresh parsley, a turn of freshly ground black pepper, and a final flourish of good quality extra virgin olive oil for a bright, peppery finish.
Nutrition Facts
Per serving (approximate)