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bowl of pasta and beans with fresh herbs
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Pasta e Fagioli Soup Recipe

Learn how to make this classic pasta e Fagioli soup recipe that is packed with beans, pasta, veggies and pancetta for the perfect meal.
Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 383.07kcal

Ingredients

  • 2 tablespoons olive oil
  • 8 ounces medium diced pancetta bacon
  • 1 medium diced white onion
  • 4 medium diced stalks of celery
  • 4 peeled medium diced carrots
  • 4 finely minced cloves of garlic
  • 28 ounce can of crushed San Marzano tomatoes
  • 1 cup cannellini beans soaked overnight in cold water
  • 1 cup of borlotti beans soaked overnight in cold water
  • 3 quarts chicken stock
  • 2 parmesan cheese rinds
  • 1 tablespoon each finely minced fresh rosemary and parsley
  • 1 pound of ditalini pasta cooked and cooled
  • sea salt and fresh cracked pepper to taste
  • grated parmesan for garnish

Instructions

  • Add the olive oil to a large pot over medium heat and cook the pancetta until browned and crisp, about 4 to 5 minutes.
  • Remove the cooked pancetta and set aside. Add in the onions, celery, and carrots and cook over low to medium heat for 8 to 10 minutes or until tender.
  • Mix in the garlic and cook for 1 to 2 minutes before adding in the tomatoes, beans, stock, and rinds and cook for 45 minutes until the beans are tender.
  • Take 3 cups of the soup ingredients plus a ½ cup of the chicken stock and add to a blender and blend on high until it forms a thick paste.
  • Add the bean paste back to the soup pot and mix it in.
  • Finish the soup with herbs, salt, and pepper.
  • Serve the soup with some cooked pasta, freshly grated parmesan cheese, herbs, and more crisp-cooked pancetta.

Notes

Chef Notes:
I used a combination of borlotti and cannellini beans just to add more delicious bean flavor to the mix!
I used whole peeled San Marzano tomatoes that I crushed with my hands and juice but you can just use the tomatoes if you are wanting the pasta fagioli soup to be more of a broth base and less tomatoey.
If you want your pasta fagioli to be really thick, simply mix in a slurry which is 3 tablespoons of corn starch mixed with 2 tablespoons of water.
I often times reserve a few of the crisp cooked pancetta lardons to garnish with as well.
How to Reheat: To reheat the pasta fagioli simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.
How to Store: The pasta fagioli recipe will hold well in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.

Nutrition

Calories: 383.07kcal | Carbohydrates: 48.98g | Protein: 16.46g | Fat: 13.51g | Saturated Fat: 3.76g | Cholesterol: 19.57mg | Sodium: 617.88mg | Potassium: 668.7mg | Fiber: 5.09g | Sugar: 7.93g | Vitamin A: 3553.45IU | Vitamin C: 9.33mg | Calcium: 70.91mg | Iron: 2.51mg