Pasta E Fagioli – a delicious recipe with white beans, pancetta, onion, olive oil, vegetable stock, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Chop pancetta and finely chop onion.
2
In a large pot, heat pancetta and onion in 1 tbsp of the oil.
3
keep stirring and sauteing until the fat on the pancetta is translucent.
4
Add beans and 1 quart stock and bring to a low boil.
5
Drain tomatoes and chop, omitting the juice.
6
Stir into the soup.
7
Puree two ladles of soup with a blender.
8
Return puree to the pot.
9
Add pasta and continue simmering until it is al dente.
10
Season soup to taste with salt and pepper.
11
Top with parsley.
12
*** I choose to cook my pasta seperate and add it later into my soup bowl.
13
That way, the pasta does not continue to soak up the moisture of the soup, making it very soft.
14
Enjoy !
578
kcal
Calories
11
g
Fat
101
g
Carbs
20
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (28 ounce) can white beans, 4 ounces pancetta, 1 onion, 2 tablespoons olive oil, 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.
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