Pasta e Fagioli Soup
A classic Italian soup combining tender pasta, cannellini beans, and a savory broth with pancetta and aromatics. High in protein and fiber, this comforting, easy-to-make recipe is perfect for weeknight dinners or meal prep, offering a nutritious and satisfying meal in under an hour.
Equipment
- (1) Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife
- Cutting board
- Hand blender (optional)
Ingredients
- 1 tbsp olive oil
- 4 oz pancetta diced (or substitute pork bacon)
- 1 large yellow onion finely diced
- 1 celery stalk diced
- 5 garlic cloves minced
- ¼ tsp red pepper flakes
- 1 large fresh rosemary sprig or 1 tsp dried, in a tea bag
- 5 cups chicken stock
- 2 14 oz cans cannellini beans, rinsed and drained
- 1 cup dried pasta ditalini or small shells
- 1 Parmigiano Reggiano rind
- ¼ cup freshly grated Parmigiano Reggiano
- 1 cup canned whole plum tomatoes crushed
- ½ tsp salt plus more for seasoning
- ¼ tsp black pepper
Instructions
- Prepare the Pancetta Base: Start by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add 4 ounces of diced pancetta (or pork bacon if preferred). Allow it to cook, stirring occasionally, until the pancetta becomes golden brown and slightly crispy, about 3–4 minutes. This step releases the savory fat and forms a rich, flavorful base for your soup.
- Sauté the Aromatics: Next, add 1 finely diced large yellow onion and 1 diced celery stalk to the pot. Sprinkle with a pinch of salt to help draw out moisture and enhance flavor. Cook, stirring frequently, until the vegetables become soft and translucent, about 3–4 minutes. Avoid browning; you want gentle caramelization to deepen the aroma without overpowering the dish.
- Infuse Garlic and Herbs: Add 5 minced garlic cloves to the softened vegetables and cook for about 60 seconds, stirring continuously to prevent burning. Then, stir in 1/4 teaspoon red pepper flakes and 1 large fresh rosemary sprig. Allow the herbs and spices to bloom in the hot oil for 30–60 seconds, releasing their fragrance and infusing the base with rich Italian flavors.
- Incorporate Tomatoes, Broth, and Beans: Pour in 5 cups of chicken stock, 1 cup of hand-crushed canned plum tomatoes (including their juices), and 2 cans (14 ounces each) of rinsed and drained cannellini beans. Add the Parmigiano Reggiano rind, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine all ingredients. Partially cover the pot with a lid and let the soup simmer gently for 25 minutes, stirring occasionally to prevent sticking and ensure the flavors meld.
- Blend Part of the Soup: After simmering, remove the rosemary sprig and cheese rind. Using a hand immersion blender, pulse the soup several times to blend roughly half of the mixture until creamy. Alternatively, transfer about half of the soup to a countertop blender and blend for 10 seconds. Return the blended portion to the pot. This creates a velvety texture while keeping some beans and vegetables whole for a satisfying bite.
- Cook the Pasta: Add 1 cup of dried pasta (ditalini or small shells) directly into the simmering soup. Stir frequently to prevent the pasta from sticking to the bottom of the pot. Cook for 10–15 minutes, or until the pasta reaches al dente perfection and the soup thickens slightly. The pasta will naturally absorb some of the broth, concentrating the flavors.
- Finish with Cheese: Once the pasta is cooked, stir in 1/4 cup of freshly grated Parmigiano Reggiano. Taste and adjust seasoning with additional salt if needed. This step adds a rich, savory depth to the soup while balancing the acidity of the tomatoes and the earthiness of the beans.
- Serve and Garnish: Ladle the soup into bowls and optionally sprinkle extra Parmigiano Reggiano on top. Discard the Parmigiano rind and rosemary sprig from the pot before serving. Enjoy warm, savoring each spoonful of hearty pasta, beans, and aromatic broth.
- Storage and Reheating Tips: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, add a splash of chicken stock or water, as the pasta may have absorbed much of the liquid. Reheat gently on the stovetop until warmed through.
Notes
- Dried Herbs Option: If fresh rosemary isn’t available, place 1 teaspoon dried rosemary in a small tea bag or infuser before adding it to the soup. This allows flavor infusion without leaving tough herb pieces.
- Pasta Choice Flexibility: Small shapes like ditalini, small shells, or elbow macaroni work best. Avoid large pasta shapes, which may overpower the soup or cook unevenly.
- Blending Tip: Only blend half the soup for a creamy yet textured consistency. Full blending can make the soup too smooth.
- Adjusting Thickness: If the soup is too thick after resting, stir in extra chicken stock or water to reach desired consistency.
- Make-Ahead Friendly: The soup tastes even better the next day as flavors meld. Reheat gently on the stove rather than microwaving.
- Cheese Enhancement: Use a Parmigiano Reggiano rind during cooking for subtle umami depth. Remove before serving.
- Optional Protein Addition: For extra protein, add cooked shredded chicken, Italian sausage, or pancetta crumbles when adding the pasta.
