Pasta e Fagioli (Pasta and Beans Soup)

A bowl of pasta e fagioli soup on a wooden board surrounded by rosemary and a blue napkin.

4.58 from 7 votes

Pasta e Fagioli (Pasta and Beans Soup)

Made with inexpensive, wholesome ingredients and packed with rich flavor, this authentic Pasta e Fagioli is a celebration of traditional Italian warmth and simplicity.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: Italian

Servings:

Calories: 331kcal

Author: Dr. Sonali Ruder

Equipment

Dutch oven

Ingredients

1 tablespoon olive oil
4 ounces diced pancetta
1 medium yellow onion chopped
2 carrots peeled and chopped
2 stalks celery chopped
3 cloves garlic finely chopped
2 teaspoons chopped fresh rosemary or ¾ teaspoon dried
1 parmesan rind (optional)
1 can (14.5 oz) crushed tomatoes
1 quart reduced sodium chicken or vegetable broth
2 cups water
1 teaspoon kosher salt
¼ teaspoon black pepper
2 cans (15.5 oz) reduced sodium cannellini or borlotti beans, drained and rinsed
1 ½ cups ditalini pasta or other small pasta

For serving:

grated Parmigiano-Reggiano cheese and olive oil

Instructions

Heat the oil in a large Dutch oven or other heavy-bottomed pot over medium heat. Add the pancetta and cook 4-5 minutes until it is browned and has rendered most of its fat.
Add the onion, carrots, and celery and cook, stirring occasionally, until softened, 5–6 minutes. Add the garlic and rosemary and cook another minute until fragrant.
Add the parmesan rind, crushed tomatoes, broth, water, salt, and pepper.
Place about a quarter cup of beans in a bowl and add a little bit of the cooking liquid. Mash the beans with a fork to form a paste. Add the paste to the pot along with the rest of the whole beans.
Bring soup to a boil and then reduce to a simmer. Simmer the soup for 10-15 minutes. Then, add the pasta. Cover the pot and cook another 10-12 minutes until pasta is cooked.
Taste the soup and adjust seasoning to taste. Add more water as needed if you prefer the soup to have a thinner consistency. Ladle the soup into bowls and top with grated parmesan cheese and a drizzle of olive oil. The soup will thicken as it stands.

Nutrition