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Pasta e Fagioli (Classic Italian Bean and Pasta Soup)
Traditional dish · Italian
A hearty and comforting classic Italian soup featuring a rich blend of beans, pasta, and aromatic vegetables, simmered in a savory tomato broth.
Ingredients
- Cannellini beans1.5 cups dried
- Pancetta4 oz, diced
- Yellow onion1 medium, chopped
- Carrots2 medium, chopped
- Celery stalks2, chopped
- Garlic4 cloves, minced
- Crushed tomatoes14.5 oz can
- Vegetable broth6 cups
- Ditalini pasta1 cup
- Rosemary1 sprig
- Parmesan rind1 piece (optional)
- Extra virgin olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Steps
- 1
Soak cannellini beans overnight, then drain and rinse.
- 2
In a large pot or Dutch oven, cook diced pancetta over medium heat until crisp. Remove pancetta with a slotted spoon, leaving rendered fat in the pot.
- 3
Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in crushed tomatoes, vegetable broth, soaked beans, rosemary sprig, and Parmesan rind (if using). Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until beans are tender.
- 6
Remove rosemary sprig and Parmesan rind. If desired, mash some of the beans against the side of the pot to thicken the soup.
- 7
Add ditalini pasta and cook according to package directions, usually 8-10 minutes, until al dente.
- 8
Stir in the cooked pancetta. Season with salt and black pepper to taste.
- 9
Ladle soup into bowls, drizzle with extra virgin olive oil, and garnish with fresh parsley.
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