Pasta e Fagioli Soup
A classic Italian soup, Pasta e Fagioli is a satisfying dish that will warm your body and your soul! Pasta, beans, pancetta and veggies are embraced by a flavorful tomato broth, making this soup a meal in itself.
Ingredients
- 8 ounces about 1 1/4 cups dry cranberry beans (see notes)
- 2 bay leaves
- About 4 cups chicken broth
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1 medium onion, chopped
- 1 leek, rinsed and chopped (white and light green parts only)
- 2 carrots, peeled and finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- A few sprigs of thyme, leaves only
- 1 14oz can crushed tomatoes (preferably San Marzano)
- 1 tablespoon tomato paste
- 1 parmesan rind
- Salt and freshly ground black pepper, to taste
- 1 1/2 cups ditalini pasta
- 1 cup freshly grated parmesan cheese
- 1/4 cup basil leaves, thinly sliced
Instructions
- In a large heavy-bottomed pot or Dutch Oven, combine the beans, bay leaves and 2 quarts (8 cups) of water. Bring to a boil, over medium high heat, then lower the heat to a simmer and cook until the beans are tender, about 1 hour.
- Using a colander set over a bowl, drain the beans, collecting the broth into the bowl. Add chicken stock to complete 6 cups of liquid. Reserve the broth and the beans.
- Wipe down the pot and bring it back to the stove, over medium heat. Heat the olive oil and sauté the pancetta until golden brown. Remove and place in a paper towel-lined plate to soak up the excess grease. Reserve.
- Add the onion, leek, carrot and celery, sautéing until softened, about 5 minutes. Then, stir in the minced garlic and cook for a minute or two, or until fragrant.
- Stir in the thyme leaves and cook for about a minute.
- Add the pancetta back into the pot. Then, add the crushed tomatoes, tomato paste, parmesan rind, reserved broth, salt and pepper.
- Cover, lower the heat to medium-low and simmer for 10 to 15 minutes.
- In the meantime, cook the pasta separately, according to package instructions.
- Add reserved beans and cooked pasta to the soup.
- Stir in the grated parmesan cheese. Taste for seasoning and adjust salt and pepper.
- Stir in the sliced basil, reserving some for garnishing.
- Garnish with basil and fresh thyme. Serve immediately.
Notes
Using canned beans:
If using canned beans, skip steps 1 and 2. You will have to increase the amount of chicken broth.Substitutions:
- Cranberry beans - Small kidney beans or cannellini can be used instead.
- Pancetta - Bacon works as well.
- Ditalini pasta - Substitute for pipettes, elbows, mini farfalle, or orzo.
Storage:
Store leftovers in an airtight container, in the fridge, for up to 3 days.Reheating instructions:
Reheat gently, over low heat, adding more chicken broth to bring it back to the original consistency.Freezing:
Freezing is not recommended, as the pasta won't hold its shape. If you must freeze, skip adding the pasta until ready to serve.Nutrition
Serving: 1g, Calories: 447kcal, Carbohydrates: 57g, Protein: 24g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 24mg, Sodium: 789mg, Fiber: 17g, Sugar: 3g