Pasta "Fazool"

Total Time:
1 hr 5 min
10 min
55 min

4 servings

  • 6 ounces pancetta, diced
  • 1 small yellow onion, finely diced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • Kosher salt
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 2 cups chicken stock
  • 2 15 -ounce cans cannellini beans, drained and rinsed
  • 1 15 -ounce can crushed tomatoes
  • 3/4 cup ditalini or other small pasta
  • 1 cup grated parmesan cheese (about 2 ounces)
  • 1 cup roughly chopped fresh basil
  • Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot.

  • Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot and saute, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and saute until fragrant, about 15 seconds.

  • Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon.

  • Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes.

  • Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.

  • Serve with Soppressata Sandwiches.

  • Photograph by Ryan Liebe

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Potluck Parties