Pasta e Fagioli

pasta e fagioli

A classic Italian recipe that is  quick and easy to prepare



2 tablespoons extra virgin olive oil. extra for drizzling

2 – 15 oz cans cannellini beans. rinsed

1 cup of water

2 onions, finely chopped

2 carrots, peeled and finely chopped

1 celery stalk

3 oz pancetta, chopped fine

1 teaspoons salt

1/2 teaspoon pepper

1 16 oz can Italian herb tomato paste

4 garlic cloves, minced

1/4 teaspoon red pepper flakes (optional but recommended)

4 cups chicken broth

1 1/2 cups ditalini pasta

1 cup Parmesan cheese, freshly grated, plus extra for serving

1/2 cup fresh basil, finely chopped



1. Heat oil in a large saucepan over medium heat. Add pancetta, onions, carrots, celery, salt, and pepper. Cook approximately 10 minutes until vegetables are soft and onions are transparent. 

2. Puree 15oz can of cannellini beans and 1 cup of water in the food processor. set aside

3. Add tomato paste, garlic, and red pepper flakes (if using). Cook until fragrant about another 2 minutes. Stir in broth, the other 15oz can of cannellini beans, and the cannellini bean puree. 

4. Bring to a boil, reduce heat to low and simmer, stirring occasionally for about 10 minutes, allowing all ingredients to meld.

5. increase heat and return to a boil – add pasta of choice. Cook for approximately 12 minutes. Turn off heat, stir in 1 cup of grated parmesan cheese and chopped basil. Ladle into a bowl, drizzle with olive oil, and grated parmesan cheese. Enjoy!


If preparing ahead, as I do in the morning, after step four, let the soup cool completely. Leave covered on the stove until that evening or refrigerate for up to 2 days. You can also freeze for up to one month. Let frozen soup thaw completely in the refrigerator before heating. When you are ready to serve, bring the soup back to a boil and add pasta—complete recipe as directed in step 5. Enjoy!



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