Description
Pasta e Fagioli Soup is a hearty and comforting Italian classic, perfect for a cozy night in. This one-pot wonder combines simple ingredients like pasta, beans, and vegetables in a flavorful broth. Building flavor from the start with aromatics ensures restaurant-quality results with minimal effort. Serve with a drizzle of olive oil and a sprinkle of parmesan cheese for an extra special treat.
Ingredients
- 2 tablespoons olive oil
- 4 ounces pancetta, diced (optional)
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 (28 ounce) can diced tomatoes, undrained
- 6 cups vegetable or chicken broth
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1/2 cup small pasta (such as ditalini or elbow macaroni)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the pancetta (if using) and cook until crispy. Remove pancetta and set aside, leaving rendered fat in the pot.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic, oregano, and thyme and cook for another minute until fragrant.
- Stir in the diced tomatoes and broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add one can of cannellini beans to the soup and mash them slightly with a spoon or potato masher to thicken the soup. Add the remaining can of cannellini beans and the pasta.
- Continue to simmer until the pasta is cooked through, about 10-12 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with crispy pancetta and grated Parmesan cheese. Enjoy this delicious Pasta Recipes classic!
Notes
Nutrition
- Array