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Pasta Fagioli Recipe

Pasta Fagioli

iamwinfred
This pasta fagioli is the kind of soup that turns a chilly weeknight into something worth looking forward to. It's a rustic Italian classic built on humble pantry staples: beans, pasta, tomatoes, and a handful of aromatics simmered low and slow. My version leans into that old world charm with pancetta for a savory backbone, cannellini beans for creaminess, and a rich tomato broth that gets better the longer it sits.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Italian
Servings 6 servings
Calories 320 kcal

Equipment

  • Large Dutch oven or heavy soup pot Heavy bottomed pot is recommended to prevent scorching
  • Cutting board and sharp chef's knife
  • Wooden spoon
  • Ladle
  • Measuring cups and spoons
  • Immersion blender Optional, for a thicker broth

Ingredients
  

  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 4 ounces pancetta diced (about 113g)
  • 1 medium yellow onion diced (about 1 cup or 150g)
  • 2 medium carrots diced (about 1 cup or 130g)
  • 2 celery stalks diced (about 1 cup or 100g)
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 28 ounces San Marzano crushed tomatoes 1 can (794g)
  • 2 cans cannellini beans 15 ounces each, drained and rinsed (about 850g total)
  • 6 cups low sodium chicken broth 1.4 liters
  • 1 parmesan rind optional, but highly recommended
  • 1 teaspoon dried oregano
  • 1 sprig fresh rosemary or 1/2 teaspoon dried
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper flakes optional
  • Salt and black pepper to taste
  • 1 1/2 cups ditalini pasta or another small shape (about 225g)

For Serving

  • grated parmesan cheese for serving
  • fresh parsley chopped, for serving
  • extra virgin olive oil good quality, for drizzling

Instructions
 

  • Dice the onion, carrots, and celery into small, even pieces. Mince the garlic and set it aside separately. Dice the pancetta into small cubes. Drain and rinse both cans of cannellini beans. Measure out the broth, tomato paste, and spices.
  • Heat the olive oil in a Dutch oven over medium heat. Add the diced pancetta and cook, stirring occasionally, for 5 to 7 minutes until golden and crisp. Transfer the pancetta to a plate, leaving the rendered fat in the pot.
  • Add the onion, carrots, and celery to the pot. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the vegetables are soft and the onion turns translucent.
  • Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens and the garlic is fragrant.
  • Pour in the crushed tomatoes and stir, scraping up any browned bits from the bottom of the pot. Add the chicken broth, one can of drained beans, the parmesan rind, oregano, rosemary, bay leaf, and red pepper flakes. Return the pancetta to the pot.
  • Bring to a gentle boil, then reduce heat to low and cover partially. Simmer for 20 to 25 minutes, stirring occasionally. Taste and season with salt and pepper.
  • Remove the bay leaf, rosemary sprig, and parmesan rind. Scoop out about 1 cup of the soup and blend until smooth. Stir the blended mixture back into the pot for a thicker broth.
  • Add the ditalini pasta directly to the simmering soup. Cook for 9 to 11 minutes, stirring occasionally, until al dente. Add the second can of drained beans during the last 2 minutes of cooking.
  • Taste and adjust the salt and pepper. Ladle into bowls and top with parmesan cheese and parsley. Finish with a light drizzle of olive oil.

Notes

  • Cook the pasta separately and add it to individual bowls if you plan on freezing leftovers, since pasta gets mushy after freezing and reheating.
  • Don't skip the parmesan rind. It adds a savory depth you can't replicate with grated cheese alone.
  • Puree a portion of the beans for a naturally thick, creamy broth without any cream.
  • Let the soup rest for 10 minutes before serving so the flavors settle.
  • Use fresh rosemary if you can. It has a brighter, more fragrant flavor than dried.
  • Swap pancetta for Italian sausage for a spicier, heartier version.
  • Make it vegetarian by skipping the pancetta and using vegetable broth.
  • Add a handful of chopped kale or spinach in the last few minutes of cooking.
  • Store in the refrigerator for up to 4 days. Freeze without pasta for up to 3 months.
  • Reheat on the stovetop over medium low heat, adding a splash of broth or water to loosen the soup. Avoid boiling when reheating.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 16gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 680mgPotassium: 520mgFiber: 9gSugar: 6gVitamin A: 45IUVitamin C: 15mgCalcium: 10mgIron: 15mg
Keyword bean soup, comfort food, Italian soup, one pot meal, pasta fagioli
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