Pasta and Beans: Pasta e Fagioli

Rachael Ray

Recipe courtesy Rachael Ray

Picture of Pasta and Beans: Pasta e Fagioli Recipe Photo: Pasta and Beans: Pasta e Fagioli Recipe
Rated 5 stars out of 5
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  • Read 163 Reviews
Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
6 BIG servings, leftovers impr
Level:
Intermediate
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I could live on this recipe — a quick version of my Gran'pa Emmanuel's masterwork.

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.

SERVES 6; Calories: 365; Total Fat 10 grams; Saturated Fat: 2 grams; Protein: 18 grams; Total carbohydrates: 50 grams; Sugar: 8 grams Fiber 9 grams; Cholesterol: 13 milligrams; Sodium: 1,101 milligrams

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Wine Suggestion for This Recipe

Sangiovese

Sangiovese

Bright, fruity Italian red wine

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Newest Ratings and Reviews

Read all 163 reviews

  • on May 05, 2012

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    This is probably the best soup that I have ever had.

    people found this review Helpful.
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  • on May 04, 2012

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    This soup was full of flavor and very filling. I forgot to put the celery in and think that it would have been even better with it. My husband really doesn't like carrots but he managed to eat an entire bowl. I noticed a lot of people said the broth was absorbed by the noodle,I did not find this problem to be true for me and I followed the recipe to a T. I would make this again but next time I would beef it up with some veggies and use a more interesting noodle.

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  • on April 29, 2012

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    tasty hearty soup...fast to make....yum

    people found this review Helpful.
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