Pasta e Fagioli - Italian Pasta Bean Soup
A recipe for Pasta e Fagioli that's light on the tomato, has plenty of pancetta and lots of flavor.
Servings 4 servings
Calories 425kcal
Ingredients
- 1 tbsp olive oil
- 3 oz pancetta, diced
- 1 medium onion, roughly chopped
- 2 cloves garlic
- 1 medium carrot, roughly chopped
- 1 medium stalk celery, roughly chopped
- 1 tsp kosher salt
- 4 cups chicken stock, low sodium or no sodium
- 1 15-oz can cannellini beans, or 1 1/2 cups cooked beans
- 1 tsp dried thyme
- 1 bay leaf
- 4 oz ditalini pasta, or other small pasta shape
- 1 14-oz can diced tomatoes
- garnishes parmesan cheese, olive oil, fresh chopped parsley
Instructions
- Heat olive oil in a medium stockpot or dutch oven on medium heat until shimmery. Add the pancetta and saute for 10 minutes, or until the pancetta has rendered out most of its fat and started to crisp.
- While the pancetta is cooking, add onion, garlic, carrot, and celery to a food processor and blend until very finely chopped. Scrape the chopped aromatics into the stockpot with the salt and saute until they are soft, tender and beginning to brown, about 5 minutes.
- Add chicken stock, beans, thyme, and bay. Bring to a boil and then reduce to low and let simmer for 15 minutes. Add ditalini and tomatoes. Bring back to a low boil and cook until the ditalini is tender. Check the seasonings and add salt and pepper as needed.
- Serve immediately with garnishes of your choice.
Notes
- Pancetta: I use 3 oz of pancetta since pancetta comes in that size package all pre-diced for me. If you are buying the pancetta fresh sliced, get it 1/4 inch thick and then dice it up into 1/4 - 1/2 pieces. Anywhere from 3-4 oz is the right amount.
Nutrition
Calories: 425kcal