Pasta and Beans: Pasta e Fagioli Recipe

Name: Pasta and Beans: Pasta e Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons (2 turns around the pan) extra-virgin olive oil; 1/8 pound (about 3 slices) pancetta, chopped; 2 (4 to 6-inch) sprigs rosemary, left intact; 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact; 1 large fresh bay leaf or 2 dried bay leaves; 1 medium onion, finely chopped; 1 small carrot, finely chopped; 1 rib celery, finely chopped; 4 large cloves garlic, chopped; Coarse salt and pepper; 2 (15 ounce) cans cannellini beans; 1 cup canned tomato sauce or canned crushed tomatoes; 2 cups water; 1 quart chicken stock; 1 1/2 cups ditalini; Grated Parmigiano or Romano, for the table; Crusty bread, for mopping

Servings: persons

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

1
Heat a deep pot over medium high heat and add oil and pancetta.
2
Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic.
3
Season vegetables with salt and pepper.
4
Add beans, tomato sauce, water, and stock to pot and raise heat to high.
5
Bring soup to a rapid boil and add pasta.
6
Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
7
Rosemary and thyme leaves will separate from stems as soup cooks.
8
Remove herb stems and bay leaf from soup and place pot on table on a trivet.
9
Let soup rest and begin to cool for a few minutes.
10
Ladle soup into bowls and top with lots of grated cheese.
11
Pass crusty bread for bowl mopping.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons (2 turns around the pan) extra-virgin olive oil, 1/8 pound (about 3 slices) pancetta, chopped, 2 (4 to 6-inch) sprigs rosemary, left intact, 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact, and more.

Yes, Pasta and Beans: Pasta e Fagioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta and Beans: Pasta e Fagioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions