Pasta e Fagioli (Italian Pasta & Bean Soup)
The thick, hearty Italian peasant soup: creamy cannellini beans, little ditalini pasta, tomatoes and rosemary in a rich broth, finished with Parmesan and good olive oil.
Diet swaps
- Gluten-free: Use gluten-free pasta.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 oz Pancetta, diced (optional)
- 2 tbsp Extra-virgin olive oil, divided
- 1 Onion, diced
- 2 Carrots, diced
- 2 stalks Celery, diced
- 3 cloves Garlic, minced
- 1 sprig Fresh rosemary
- 1 (14.5 oz) can Crushed tomatoes
- 2 (15 oz) cans Cannellini beans, rinsed
- 6 cups Low-sodium chicken or vegetable broth
- 1 cup Ditalini pasta
- 1/3 cup Grated Parmesan
- 1 pinch Red pepper flakes (optional)
Directions
- Cook the pancetta in 1 tbsp oil in a large pot until crisp. Add the onion, carrots and celery and cook 6 to 8 minutes until soft.
- Add the garlic, rosemary and pepper flakes for 1 minute, then the tomatoes, beans and broth. Simmer 15 minutes.
- Mash or blend about a cup of the beans against the side of the pot so the soup turns thick and creamy.
- Add the ditalini and simmer 8 to 10 minutes until tender, adding a splash of water if it gets too thick. Remove the rosemary sprig.
- Serve with Parmesan and a drizzle of the remaining olive oil.
Calorie breakdown
Beans 110 · pasta 68 · olive oil 40 · pancetta 33 · Parmesan 25 · tomatoes 15 · broth 10 · onion 8 · carrots 8 · celery 2 · garlic 2
💡 Lighter tip: For make-ahead lunches, cook the pasta separately and add it when you reheat so it doesn't soak up all the broth.
Helpful for this recipe
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