Description
Pasta e Fagioli, a warm and inviting Italian soup, combines ditalini pasta and creamy cannellini beans in a flavorful broth enriched with crispy pancetta and sautéed vegetables. This hearty dish is perfect for cozy dinners or as a comforting lunch. The addition of aromatic garlic and fresh rosemary elevates the experience, while a sprinkle of Parmesan cheese adds a delightful richness. Enjoy this satisfying meal that captures the essence of traditional Italian cooking in every spoonful.
Ingredients
Scale
- 1 tablespoon olive oil
- 4 ounces pancetta, diced
- 1 cup yellow onion, diced
- 1/2 cup carrots, diced
- 1/2 cup celery, diced
- 2 cloves garlic, minced
- 1 (14.5 ounce) can crushed tomatoes
- 2 (15 ounce) cans cannellini beans, rinsed and drained
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ditalini pasta
- 1/4 cup grated Parmesan cheese, for garnish
- 4 small sprigs fresh rosemary, for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Remove and set aside.
- Add onion, carrots, and celery to the pot; sauté until softened (8-10 minutes). Stir in garlic and cook for 1 more minute.
- Pour in crushed tomatoes, cannellini beans, chicken broth, and water; season with salt and pepper. Bring to a simmer, cover, and cook on low for 20 minutes.
- Meanwhile, cook ditalini pasta according to package instructions until al dente; drain.
- Stir cooked ditalini into the soup; adjust seasonings if needed.
- Serve in bowls topped with Parmesan cheese, reserved pancetta pieces, and fresh rosemary.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 358
- Sugar: 3g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 15mg