📝 About This Recipe
Deeply rooted in the 'cucina povera' tradition of Italy, this Pasta e Fagioli is a thick, soul-warming stew that transforms humble pantry staples into a masterpiece. Our version balances creamy cannellini beans with savory pancetta and a rich tomato-infused broth, finished with the essential fragrance of fresh rosemary and high-quality olive oil. It is more than just a soup; it is a hearty, nourishing embrace that captures the essence of a Tuscan farmhouse kitchen.
🥗 Ingredients
The Flavor Base (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 ounces Pancetta (finely diced; can substitute with thick-cut bacon)
- 1 Yellow Onion (medium, finely diced)
- 1 large Carrot (peeled and finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Body and Aromatics
- 2 cans (15 oz each) Cannellini Beans (rinsed and drained)
- 1 can (14.5 oz) Diced Tomatoes (preferably San Marzano style)
- 6 cups Chicken or Vegetable Broth (low sodium)
- 1 piece Parmesan Rind (about 2-3 inches; adds incredible depth)
- 1 sprig Fresh Rosemary (left whole)
- 1 teaspoon Dried Oregano
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
Pasta and Finishing
- 1 cup Ditalini Pasta (or any small soup pasta)
- 1/4 cup Fresh Parsley (chopped)
- 1/2 cup Parmigiano-Reggiano (freshly grated for serving)
- Kosher Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced pancetta and cook for 5-7 minutes until the fat has rendered and the pancetta is golden and crisp.
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2
Add the onion, carrot, and celery (the soffritto) to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
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3
Stir in the minced garlic and red pepper flakes. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the diced tomatoes (with their juices) and the dried oregano. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
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5
Take half of one can of beans (about 3/4 cup) and mash them into a paste using a fork or small blender. Stir this bean paste into the pot—this is the secret to a thick, creamy broth.
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6
Add the remaining whole beans, the broth, the rosemary sprig, and the Parmesan rind. Bring the mixture to a gentle boil.
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7
Reduce the heat to low, cover partially, and let the soup simmer for 20 minutes to allow the flavors to meld and the Parmesan rind to soften.
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8
Remove the rosemary sprig and the Parmesan rind (if it hasn't fully dissolved). Taste the broth and add salt and black pepper as needed.
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9
Add the ditalini pasta directly into the pot. Increase the heat slightly to maintain a simmer and cook for about 8-10 minutes, or until the pasta is al dente.
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10
Keep an eye on the liquid level; the pasta will absorb the broth. If the soup becomes too thick, add an extra splash of broth or water to reach your desired consistency.
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11
Once the pasta is cooked, stir in the fresh parsley and remove from heat.
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12
Ladle the soup into warm bowls. Finish with a generous drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmigiano-Reggiano.
💡 Chef's Tips
Always use a Parmesan rind; it imparts a savory umami depth that salt alone cannot achieve. Mashing a portion of the beans is the traditional way to thicken the soup without using heavy cream or flour. If you plan on having leftovers, cook the pasta separately and add it to each bowl; otherwise, the pasta will soak up all the liquid overnight and become mushy. For a vegetarian version, omit the pancetta and use vegetable broth and a teaspoon of smoked paprika for depth. Don't skip the fresh parsley at the end; it provides a necessary brightness to the rich, slow-cooked flavors.
🍽️ Serving Suggestions
Serve with thick slices of toasted sourdough or ciabatta rubbed with a raw garlic clove. Pair with a crisp, bitter green salad like Radicchio or Arugula with a lemon vinaigrette. A glass of medium-bodied Italian red wine, like a Chianti or Montepulciano, complements the savory beans beautifully. For an extra kick, provide a small jar of Calabrian chili oil at the table for drizzling. Finish the meal with a simple plate of sliced pears and pecorino cheese.