Pasta E Fagioli Recipe

Name: Pasta E Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bay leaves; 1 sprig thyme; 1 sprig fresh rosemary; 1 dash olive oil, plus additional for finishing; 1/4 pound pancetta, diced small; 3 garlic cloves, minced; 2 carrots, peeled and sliced into thin rounds; 1 onion, diced small; 15 ounces cannellini beans (1 can); 15 ounces garbanzo beans (1 can); 1 quart chicken stock; 1 pinch salt; 1 pinch freshly cracked black pepper; 1 1/2 cups small pasta shells; 1/2 cup freshly grated parmesan cheese

Servings: persons

2 bay leaves
1 sprig thyme
1 sprig fresh rosemary
1 dash olive oil, plus additional for finishing
1/4 pound pancetta, diced small
3 garlic cloves, minced
2 carrots, peeled and sliced into thin rounds
1 onion, diced small
15 ounces cannellini beans (1 can)
15 ounces garbanzo beans (1 can)
1 quart chicken stock
1 pinch salt
1 pinch freshly cracked black pepper
1 1/2 cups small pasta shells
1/2 cup freshly grated parmesan cheese

1
First, prepare the herb bundle. Tie the bay leaves, thyme and rosemary together into a tight package with kitchen twine, called a bouquet garni. Set it aside. Get out a sturdy dutch oven and heat the olive oil in it over medium high heat. Cook the diced pancetta in it until it just starts to render out its fat and crisp up. Add the garlic, carrots and onion and let them soften with the pancetta for a couple of minutes. Then pour in the beans with their liquid and the chicken stock. Season the mixture with generous pinches of the salt and pepper and add the bouquet garni.
2
Bring the soup to a gentle boil, then reduce it to a simmer. Let it simmer for 30 minutes so that the flavors can meld, stirring occasionally. When the 30 minutes are up, remove the bouquet garni and get out a blender. Scoop a cup of the soup into the blender and blend it until it is smooth and thick. Pour it back into the pot of soup and bring it back up to a gentle boil. Add the small shells in and let them cook in the soup until tender for about 8-10 minutes. Take it off of the heat and stir in the parmesan cheese and an extra drizzle of olive oil to finish it. Serve immediately with crusty bread!

1073

kcal

Calories

Fat

150

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 15 ingredients. The key ingredients include: 2 bay leaves, 1 sprig thyme, 1 sprig fresh rosemary, 1 dash olive oil, plus additional for finishing, and more.

Yes, 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 E Fagioli

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