Simple Quintessential Cuisine

Hearty Pasta e Fagioli

I know several people who hear the words Pasta e fagioli and think it’s one of those soups that while certainly delicious, takes a great deal of knowledge and time to prepare. However anyone who has ever made this soup knows that quite the opposite is true. The difficulty really lies in the preparation with all the chopping of the vegetables. But if you can leverage the help of a hungry family member you can prepare this in no time.  This is a great recipe with lots of flavor and has the potential to warm you on a cold day.  It is definitely worth a try!
You will need…
½ C ditalini pasta
28 oz can whole tomatoes
2-15.5 oz cans cannellini beans
3 Tbsp olive oil
3 oz pancetta cut into thin strips
¾ C diced onion
½ C diced carrots
½ C diced celery
5 cloves minced garlic
1 tsp dried oregano
1 tsp dried rosemary
3 bay leaves
8 C low sodium chicken stock
3 Tbsp fresh chopped parsley
1 ¼ C freshly grated Romano cheese
½ tsp crushed red pepper flakes
1 Tbsp kosher salt

Bring a large pot to medium high heat and add oil and pancetta. Cook the pancetta until slightly browned and crispy. Remove the pancetta and set aside. To the pan add onions, celery and carrots, cooking for 5-6 minutes.

Stir in garlic, herbs, beans, tomatoes, salt and pepper.  Cook for 1-2 minutes, and then pour in chicken stock stirring frequently. Continue cooking for 20 minutes and then add the pancetta and cheese while stirring continuously.  Taste to check for any additional seasoning.

Ladle into bowls and sprinkle with additional cheese and some toasted baguette slices.



Comments     + Add a Comment
claypotclub says:

Pasta e fagioli is one of my absolute favorites! If I were the only one eating this, I'd probably triple the garlic. Thanks for the recipe!

Holly Henry says:

I'm with you on the garlic! In fact one of my favorite sayings is "more garlic – more better". Sadly my family prefers I tone it down just bit :)

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