Italian Pasta e Fagioli Recipe

Pasta e Fagioli is an Italian soup that consists of beans, vegetables, pasta, herbs and cheese. The soup is made by first rendering fat from pancetta, and then the vegetables are sautéed in the fat before adding the other ingredients like broth and beans.

Near the end of the cooking time the pasta is added. The finished soup is then sprinkled with cheese.

Pasta e Fagioli translates simply to “pasta and beans” in English. It uses a small pasta, most commonly ditalini which is a short tube-shaped pasta.

White beans are commonly used, typically cannellini but secondary bean choices are borlotti and chickpeas. The broth gets its texture from blending the softened beans then adding it back to the pot to slightly thicken the dish.

A wide range of ingredients are used based on personal tastes, typically the main herbs used are bay leaves and rosemary, and some recipes are made with wine. When pancetta is not available, bacon is an appropriate substitute.

One variation is the Italian American version called pasta fazool. It is made with a tomato sauce base and sausage or ground beef.

Origin and Cultural Significance

There are many origin stories for Pasta e Fagioli. One is that it was a peasant dish that utilized inexpensive kitchen staples. Another more widely known tale is that the dish was created by Italian sailors making a hearty meal from foods that could last long weeks at sea like pasta and dried beans.

Pasta e Fagioli is pronounced “Pasta e faa-jo-lee”.

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Italian Pasta e Fagioli Recipe

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 5 minutes

Total Time: 1 hour

Pasta e Fagioli is an Italian soup that consists of beans, vegetables, pasta, herbs and cheese. The soup is made by first rendering fat from pancetta.

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Ingredients

• Extra-virgin olive oil, (plus more for serving) - 2 tbsp
• Onion (finely diced) - 1 cup
• Carrot (finely diced) - ¼ cup
• Celery (finely diced) - ¼ cup
• Pancetta (chopped) - 3 oz
• Garlic (minced) - 2 tsp
• Bay leaves - 2
• White wine - ½ cup
• Chicken broth (no salt added) - 6 cups
• Cannellini (no salt added) - 2 cans
• Lentils (dried) - ¼ cup
• Roma tomatoes - 1 cup
• Rosemary (fresh, minced) - 1 Tbsp
• Ditalini pasta - 1 cup
• Kosher salt - to taste
• Black pepper (freshly ground) - to taste
• Parmigiano-Reggiano cheese (grated, plus more for serving) - 1/3 cup

Instructions

1. Heat the 2 tablespoons of oil in a large pot over medium heat.
2. Add the onion, carrot, celery, pancetta, garlic and bay leaves, stirring to coat.
3. Cook until the fat from the pancetta renders out and the vegetables become translucent, about 7 minutes.
4. Add the wine and cook for about 10 minutes, until it has nearly evaporated.
5. Add the broth, beans, lentils, rosemary, tomatoes and their juices.
6. Increase the heat to high; cover and bring to a boil, then reduce the heat to medium-low and cook, uncovered, until the lentils are tender, 20 to 22 minutes.
7. Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender.
8. Remove the center knob so steam can escape. Hold a paper towel over the opening. Puree until smooth and set aside.
9. Add the dried pasta to the pot, stirring to incorporate; increase the heat to medium-high.
10. Boil until the pasta is tender but still firm to the bite.
11. Remove and discard the bay leaves.
12. Stir the pureed bean mixture into the soup.
13. Season with salt and pepper to taste.
14. Cook until heated through, 2-3 minutes.
15. Remove from heat; stir in the Parmigiano-Reggiano.
16. Let the soup sit for 5 minutes, then ladle it into individual bowls.
17. Drizzle each portion with extra-virgin olive oil, then sprinkle with cheese.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 531Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 30mgSodium: 1646mgCarbohydrates: 57gFiber: 12gSugar: 7gProtein: 23g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.