Description
Pasta Fagioli is a hearty and comforting Italian soup combining tender ditalini pasta, cannellini and kidney beans, and a rich tomato-based broth enhanced with pancetta, vegetables, and aromatic herbs. Perfect for a cozy meal, this soup offers a satisfying blend of textures and flavors topped with fresh parsley and grated Parmesan cheese.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- ⅓ cup diced pancetta (¼” dice)
- 1 cup diced white onion (¼” dice)
- ½ cup diced celery (¼” dice)
- ½ cup diced carrots (¼” dice)
- 1 tablespoon minced garlic
- 1 teaspoon chopped thyme
- ½ teaspoon dried oregano
- 2 tablespoons tomato paste
- 28 ounce canned diced tomatoes (with juice)
- 4 cups unsalted chicken broth (more to thin out soup)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 dried bay leaf
- 2 rosemary sprigs
Pasta and Beans
- 1 cup dried ditalini pasta
- 15 ounce canned cannellini beans (drained and rinsed)
- 15 ounce canned red kidney beans (drained and rinsed)
Garnishes
- 1 tablespoon chopped parsley
- ¼ cup grated parmesan cheese
Instructions
- Saute the Pancetta: Heat a large Dutch oven or stockpot over medium heat and add olive oil. Once hot, add the diced pancetta and sauté for 1 to 2 minutes until some fat renders out and pancetta starts to brown.
- Saute the Vegetables: Add the diced onions, celery, and carrots to the pot and sauté for 4 to 5 minutes until they are lightly browned and softened. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the chopped thyme and dried oregano and sauté for another 30 seconds to release the herbs’ flavors.
- Thicken the Liquid: Add the tomato paste to the pot and sauté for 30 seconds to caramelize and deepen its flavor. Pour in the diced tomatoes with their juices, chicken broth, kosher salt, black pepper, rosemary sprigs, and bay leaf. Stir well to combine everything. Increase the heat to medium and bring the mixture to a vigorous simmer.
- Cook the Pasta and Beans: Add the rinsed cannellini beans, red kidney beans, and dried ditalini pasta to the simmering pot. Cook, stirring occasionally, until the pasta is al dente, about 10 minutes.
- To Serve: Remove the rosemary sprigs and bay leaf from the pot. If the soup is too thick, add 1 to 2 cups more chicken broth to thin it out to your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish each serving with chopped parsley and grated Parmesan cheese.
Notes
- This pasta fagioli recipe is a comforting and hearty dish perfect for a cozy night in.
- The combination of tender pasta, flavorful beans, and savory broth creates a satisfying and delicious meal that everyone will love.
- Adjust the broth amount to achieve your preferred soup consistency, thinner or thicker.
- For a vegetarian variation, omit pancetta and use vegetable broth instead of chicken broth.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 7 g
- Sodium: 849 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.02 g
- Carbohydrates: 66 g
- Fiber: 12 g
- Protein: 23 g
- Cholesterol: 12 mg
