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 ounces olive oil; 1 medium onion, coarsely chopped; 2 garlic cloves, crushed; 4 slices pancetta, chopped; 2 green onions, chopped; ½ teaspoon salt; 1 pinch pepper; 4 tablespoons tomato paste; 4 cups chicken broth; 1 (19 ounce) can romano beans; 6 ounces ditali pasta; 2 tablespoons parsley, chopped; ¼ cup romano cheese, grated

Servings: persons

2 ounces olive oil
1 medium onion, coarsely chopped
2 garlic cloves, crushed
4 slices pancetta, chopped
2 green onions, chopped
½ teaspoon salt
1 pinch pepper
4 tablespoons tomato paste
4 cups chicken broth
1 (19 ounce) can romano beans
6 ounces ditali pasta
2 tablespoons parsley, chopped
¼ cup romano cheese, grated

1
Heat oil in a soup pot and saute onions, garlic, pancetta, salt and pepper until golden, about 5 minutes.
2
Stir in tomato paste, chicken broth and beans.
3
Simmer 10 minutes.
4
Cook pasta according to directions on the package.
5
Drain and add to soup.
6
Heat mixture for another 10 minutes.
7
Ladle in bowls and top with grated cheese.
8
Tip: Bacon can be used instead of pancetta but you won't get that same authentic flavour.

855

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 13 ingredients. The key ingredients include: 2 ounces olive oil, 1 medium onion, coarsely chopped, 2 garlic cloves, crushed, 4 slices pancetta, chopped, 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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