Description
Pasta Fagioli is a classic Italian soup featuring tender ditalini pasta, hearty cannellini and kidney beans, and a flavorful broth made with pancetta, aromatic vegetables, and herbs. This comforting dish combines savory tomato and herb notes with a satisfying texture, making it perfect for a cozy family meal.
Ingredients
Scale
Meat and Fat
- 1 tablespoon olive oil
- ⅓ cup diced pancetta (¼” dice)
Vegetables and Aromatics
- 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
Tomatoes and Broth
- 28 ounce canned diced tomatoes (with juice)
- 4 cups unsalted chicken broth (more to thin out soup)
Seasonings
- 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)
Garnish
- 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 it renders some fat and begins to crisp.
- Saute the Vegetables: Add the diced onions, celery, and carrots to the pot. Sauté for 4 to 5 minutes until the vegetables are lightly browned and softened. Add the minced garlic and sauté for another 30 seconds. Stir in the chopped thyme and dried oregano, cooking for an additional 30 seconds to release their flavors.
- Thicken the Liquid: Stir in the tomato paste and sauté for 30 seconds to develop its rich flavor. Add the canned diced tomatoes with their juice, chicken broth, kosher salt, black pepper, rosemary sprigs, and dried bay leaf. Stir everything to combine, then turn the heat to medium and bring the mixture to a vigorous simmer.
- Cook the Pasta: Add the drained and rinsed cannellini beans, kidney beans, and dried ditalini pasta into the pot. Cook for about 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- To Serve: Remove the rosemary sprigs and bay leaf from the soup. If the soup is too thick, add 1 to 2 cups of additional chicken broth to thin it out to your desired consistency. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley and grated Parmesan cheese before serving.
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.
- To make the soup vegetarian, replace chicken broth with vegetable broth and omit pancetta.
- For a thicker soup, reduce the amount of broth added at the end or cook the soup uncovered to reduce liquid.
- Use freshly grated Parmesan for the best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- 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
