Tuscan Pasta E Fagioli Recipe

Name: Tuscan Pasta E Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1/8 pound pancetta; 2 onions smalls, diced; 4 garlic cloves minced; salt; pepper; 2 sprigs rosemary; 1 bottle white wine; 2 cans cannellini beans rinsed and drained; 4 cups chicken stock; 1/2 cup pasta ditallini

Servings: persons

1 tablespoon butter
1/8 pound pancetta
2 onions smalls, diced
4 garlic cloves minced
salt
pepper
2 sprigs rosemary
1 bottle white wine
2 cans cannellini beans rinsed and drained
4 cups chicken stock
1/2 cup pasta ditallini

1
Heat the butter over medium heat in a stock pot until melted
2
Add the pancetta and cook until the fat has rendered and its a bit crispy
3
Add the onions and garlic and cook until the onions get a little translucent, and add salt, pepper and crushed red pepper flake to taste
4
Pour in the wine, add the rosemary, and simmer for about 10 minutes
5
Add the beans and chicken stock, and simmer for 30 minutes
6
Remove from heat. Remove the rosemary sprigs and blend with a stick blender until smooth
7
Return to medium heat, add the ditallini and cook for 6-7 minutes until pasta is al dente

959

kcal

Calories

Fat

106

Carbs

103

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 11 ingredients. The key ingredients include: 1 tablespoon butter, 1/8 pound pancetta, 2 onions smalls, diced, 4 garlic cloves minced, and more.

Yes, Tuscan 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.

Tuscan Pasta E Fagioli

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