Pasta E Fagioli (Old World Style) Recipe

Name: Pasta E Fagioli (Old World Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra virgin olive oil; 1/8 lb pancetta, diced (about 1/4 inch slice); 1 onion, medium to large diced; 1 carrot, sliced; 1 bay leaf; 3 -4 garlic cloves, minced; 3 (15 1/2 ounce) cans cannellini beans, divided one can mashed. (Don t drain); 1 quart chicken stock (homemade is always best, in a pinch swanson's organic works well); 2 -4 ounces tomato sauce (can or left over); 1/4 teaspoon dried thyme, if fresh use 3/4 tsp; 0.5 (16 ounce) box ditalini; sea salt; fresh ground pepper

Servings: persons

2 tablespoons extra virgin olive oil
1/8 lb pancetta, diced (about 1/4 inch slice)
1 onion, medium to large diced
1 carrot, sliced
1 bay leaf
3 -4 garlic cloves, minced
3 (15 1/2 ounce) cans cannellini beans, divided one can mashed. (Don t drain)
1 quart chicken stock (homemade is always best, in a pinch swanson's organic works well)
2 -4 ounces tomato sauce (can or left over)
1/4 teaspoon dried thyme, if fresh use 3/4 tsp
0.5 (16 ounce) box ditalini
sea salt
fresh ground pepper

1
In a Dutch oven over medium high heat, render pancetta till brown 5-6 minute.
2
Add onion, carrot, bay leaf with a pinch of salt and fresh cracked pepper, saute till onion is translucent about 8 - 10 minutes.
3
Add garlic till fragrant about 30 sec.
4
Add the can of mashed cannellini beans, stir to combine.
5
Add remaining whole beans, stock, tomato sauce, thyme and 1 tsp salt to pot.
6
Simmer about 20 - 25 min add pasta cook till tender about 15 minute.
7
Add fresh water to level to consistency you prefer cook for 5 minute.
8
Adjust seasonings.
9
Serve with fresh grated Parmigiano-Reggiano and drizzle of EVOO.
10
Enjoy the love!

344

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons extra virgin olive oil, 1/8 lb pancetta, diced (about 1/4 inch slice), 1 onion, medium to large diced, 1 carrot, sliced, and more.

Yes, Pasta E Fagioli (Old World Style) 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 E Fagioli (Old World Style)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions