Pasta and Beans: Pasta e Fagioli

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Rachael's Faves

Rated: 5 stars out of 5Rate itRead users' reviews (126)

RECIPE
COMMENTS & REVIEWS(126)

Cook Time:
20 min
Level:
Intermediate
Yield:
6 BIG servings, leftovers impr

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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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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Comments & Reviews

recipe Pasta and Beans: Pasta e Fagioli
silvia Walpole, MA 10-29-2009
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better than i expected!
Rated: 5 stars out of 5

very easy to make. not sure why it's listed as intermediate... very flavorful! I didn't use the bay leaf, and it tasted... great! my husband was surprised on how good it was too! def a keeper!Read more
recipe Pasta and Beans: Pasta e Fagioli
Peter East Amherst, NY 10-24-2009
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Re: help
Rated: 5 stars out of 5

If you want to control your sodium in this recipe, drain the beans. When I make this I like to drain them if you want more... salt add it later. Just a side note when I did not drain them, the liquid was thicker, which is ok but it was a bit salty. Hope this helps.Read more
recipe Pasta and Beans: Pasta e Fagioli
Kimberly Slate Hill, NY 10-22-2009
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help
Rated: 5 stars out of 5

I haven't made this yet. Should I drain the beans?
recipe Pasta and Beans: Pasta e Fagioli
Judy Moscow, PA 10-04-2009
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yummo and easy
Rated: 5 stars out of 5

Fantastic! Even my picky boys loved it!
recipe Pasta and Beans: Pasta e Fagioli
Colleen Philadelphia, PA 09-26-2009
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Could not have been easier!
Rated: 5 stars out of 5

This is the first time I've commented on a recipe...but I have to because this was the easiest soup I've ever made - and sooo... good! I will definitely make this again.Read more
recipe Pasta and Beans: Pasta e Fagioli
Dana New Orleans, LA 08-05-2009
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EXCELLENT, DELICIOUS, EASY!
Rated: 5 stars out of 5

This Fagioli is DELICIOUS!!!! I used bow tie pasta instead of the ditalini b/c I had some already on hand. Also, I swapped... out the celery for some zucchini. I love zucchini and celery doesn't really add any flavor in my opinion. Also, it gives you a choice of tomato sauce or crushed tomatoes. I used the crushed tomatoes just to add a little more texture. I also added in some parmesan while it was still hot on the stove, and I let it melt in. The only thing I would suggest changing is chop up the Rosemary.. I bit down into some pretty large pieces. I don't mind herbs.. as long as they aren't in big chunks.. otherwise this recipe is definitely a KEEPER! Will make again and again!Read more