Description
Pasta e Fagioli is a comforting Italian classic that combines tender beans, small pasta, and aromatic vegetables simmered in a flavorful broth. This hearty soup delivers warmth and nourishment with every spoonful, ideal for any cozy weeknight dinner.
Ingredients
Scale
Sauté Base
- 2 tablespoons olive oil
- 3 ounces diced pancetta or bacon (optional)
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery ribs, finely diced
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
Liquids and Broth
- 1/2 cup dry white wine (optional)
- 1 can (14.5 ounces) crushed tomatoes
- 6 cups low-sodium chicken or vegetable broth
Beans and Herbs
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1/4 teaspoon red pepper flakes
- 1 Parmesan rind (optional)
Pasta and Seasonings
- 1 cup ditalini or small pasta
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 teaspoons fresh lemon juice (optional)
For Serving
- Grated Parmesan cheese
- Extra-virgin olive oil
Instructions
- Prepare the base: Warm the olive oil in a large pot over medium heat. If using pancetta or bacon, add it and cook until the fat renders and pieces are lightly crisp, about 4–5 minutes. Add finely diced onion, carrots, and celery; cook while stirring until softened, around 6–7 minutes.
- Add aromatics: Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant. Pour in the white wine, if using, and let it simmer for 1–2 minutes, scraping up any browned bits from the pot.
- Simmer the soup: Add crushed tomatoes, broth, drained cannellini beans, oregano, thyme, rosemary, bay leaf, red pepper flakes, and Parmesan rind if using. Bring the mixture to a boil, then reduce heat and simmer gently for 15 minutes to develop flavor.
- Cook the pasta: Meanwhile, boil the pasta in salted water until just shy of al dente, then drain thoroughly to prevent it from becoming mushy later.
- Thicken the soup: Remove the bay leaf and Parmesan rind. Lightly mash about 1 cup of the beans in the pot with the side of a spoon or use an immersion blender for 2–3 quick pulses to thicken the soup without fully pureeing it.
- Finish and season: Stir in the cooked pasta, chopped fresh parsley, and fresh lemon juice if desired. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Ladle the hot soup into bowls and finish each serving with a sprinkle of grated Parmesan cheese and a drizzle of extra-virgin olive oil for added richness.
Notes
- Cooking the pasta separately keeps leftovers from getting mushy; if preferred, add pasta directly to the soup during the last 10 minutes of cooking and serve immediately.
- Swap cannellini beans with borlotti beans for a more traditional variation.
- For a vegetarian version, omit pancetta and use vegetable broth instead of chicken broth.
- For a dairy-free option, skip the Parmesan rind in the soup and omit the Parmesan topping.
- Add extra broth if reheating leftovers, as the pasta absorbs liquid over time and thickens the soup.
- A small splash of red wine vinegar can be added at the end to brighten flavors if fresh lemon is unavailable.
