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.

No additional tips available.

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

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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.

Pasta and Beans: Pasta e Fagioli

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