Comforting Pasta e Fagioli

Pasta e Fagioli translates to Italian bean soup with pasta. This hearty soup has roots go back to the Roman Empire.

Course Soup

Cuisine Italian

Prep Time 20

Cook Time 1

Servings servings

Calories 168kcal

Equipment

Food Processor
Soup Pot

Ingredients

2 15 oz cans cannellini beans, rinsed kidney beans also work
1 cup water
2 tbsp. extra-virgin olive oil plus extra for drizzling
2 large onions chopped fine
2 large carrots peeled and chopped fine
1 rib celery chopped fine
2 ounces pancetta or bacon (optioal) chopped fine
¾ tsp. salt
½ tsp. pepper
2 tbsp. tomato paste
4 cloves garlic minced
¼ tsp. red pepper flakes optional
4 cups chicken broth
1 cup pasta, dry ditalini, elbow
2 ounces Parmesan cheese grated (1 cup), plus extra for serving
½ cup basil finely chopped fresh

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Instructions

Process 1 can of beans and water in a food processor until smooth, about 30 seconds. Set aside.
Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta (if using), salt, and pepper and cook until vegetables are softened, about 10 minutes.
Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, remaining can of beans, and pureed bean mixture. Bring to boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.

Notes

You can use any small pasta shape, such as tubettini, elbow macaroni, or small shells, in place of the ditalini. To make this soup vegetarian, omit the pancetta and substitute vegetable broth for the chicken broth. If you do not have a food processor, you can use a blender to process the beans and water in step 1.

Nutrition