Pasta and Beans: Pasta e Fagioli

I could live on this recipe — a quick version of my Gran'pa Emmanuel's masterwork.

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 BIG servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 2 tablespoons (2 turns around the pan) extra-virgin olive oil
  • 1/8 pound (about 3 slices) pancetta, chopped
  • 2 (4 to 6-inch) sprigs rosemary, left intact
  • 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
  • 1 large fresh bay leaf or 2 dried bay leaves
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4 large cloves garlic, chopped
  • Coarse salt and pepper
  • 2 (15 ounce) cans cannellini beans
  • 1 cup canned tomato sauce or canned crushed tomatoes
  • 2 cups water
  • 1 quart chicken stock
  • 1 1/2 cups ditalini
  • Grated Parmigiano or Romano, for the table
  • Crusty bread, for mopping
Directions

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.


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Pairs Well With
Sangiovese

Bright, fruity Italian red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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4.7 192
This is fast, easy and sooooo yummy. Everyone in the family loves it! It has great flavor and is great for a chilly night. item not reviewed by moderator and published
My husband said this was a six on a scale of one to five. We do not eat pork so I used four strips of turkey bacon. Didn't have fresh thyme so used the jar stuff and fresh rosemary. Also used shells since that is what I had in the pantry. Used only one cup of extra water and one cup of pasta. Enough left for tomorrow night's dinner. So easy to make and delicious, will definitely repeat over and over again. item not reviewed by moderator and published
This recipe is great! But to get to it on the new website takes me around the block 30 times..... please do something!!! item not reviewed by moderator and published
I'm not a fan of soups and unless they're creamed-something-or-other, I rarely find them satisfying. However, this soup is both tasty and satisfying. I had intended on making it as a side to burgers for dinner on this rainy evening but nixed the burger idea after having a cup of this soup for lunch. No one is gonna need anything else to eat. Other than an extra carrot and stalk of celery, and having to use dried herbs as I did not have fresh on hand, I made no changes. I think chopped summer squash would be a very good addition. item not reviewed by moderator and published
Delicious, but I used dry herbs and don't add the pasta.. item not reviewed by moderator and published
This was a great recipe. When I make it again, however, I will use less rosemary and a little less pasta, and a more garlic. item not reviewed by moderator and published
KEEPER: I cannot remember the last time I tried a recipe and didn't feel the need to "tweek" it. My family and I loved this recipe. I served it with fresh crusty bread, a side of olive oil w/s&p, and freshly grated parm. MMM! item not reviewed by moderator and published
helenluickyummmmmm!!!!!!!! item not reviewed by moderator and published
An incredible, straight-forward recipe. I just made an organic, vegan, gluten-free version of this. I'm a complete novice (I've been known to consistently screw up the simplest kitchen tasks), and I have to say that this recipe was SO easy to follow. Prep takes a few minutes, but once you get everything together, you just throw it all in and let it cook. It is simply delectable. I used two cups of organic wild rice pasta, organic vegetable broth, and about 1.5 tablespoons of hot sauce. Crushed tomatoes worked really well and gave the soup a great texture. item not reviewed by moderator and published
Everyone was amazed at how delicious this soup was. I added Italian sausage and escarole and it was amazing. item not reviewed by moderator and published

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