Pasta e Fagioli

Ingredients

• 1 pound Cannellini Beans (dried, rinsed, soaked and cooked until tender)
• 1/3 cup Olive Oil (extra virgin, preferably from Puglia for low acidity)
• 1/2 pound Pancetta (diced, uncured smoked bacon can be used if unavailable)
• 1/2 large Yellow Onion (finely diced)
• 4 cloves Garlic (minced)
• 1/2 cup Dry White Wine (light, not oaky; used for deglazing)
• 1 cup San Marzano Tomatoes (canned whole, pureed before adding)
• 6 cups Chicken Stock (low‑sodium)
• 1 pound Ditalini Pasta (small tube pasta; elbows or small shells work too)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/4 cup Asiago Cheese (freshly grated)
• 1/3 cup Italian Parsley (chopped, fresh)
• 1/2 cup Plain Breadcrumbs (unflavored, used as thickener)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 4 slices Italian Bread (toasted, brushed with olive oil, salted)

Instructions

1. Cook the Dried Beans

   Rinse 1 lb dried cannellini beans, place in a large pot with 6 cups water, bring to a boil for 5‑10 minutes, then cover and simmer on low for 1‑1.5 hours until tender. Reserve the cooking liquid.

   Time: PT1H20M

   Temperature: medium-high heat

2. Prepare the Soup Base

   Combine the reserved bean water with 6 cups chicken stock in a separate pot and keep warm over low heat.

   Time: PT5M

   Temperature: medium

3. Render Pancetta and Sweat Onion

   Heat 1/3 cup olive oil in a cast‑iron skillet over medium. Add diced pancetta and the diced half yellow onion; cook, stirring, for about 6 minutes until the onion is translucent and the pancetta has rendered its fat.

   Time: PT6M

   Temperature: medium

4. Add Garlic

   Add the minced garlic to the skillet and cook for 2 minutes, just until fragrant.

   Time: PT2M

   Temperature: medium

5. Deglaze with White Wine

   Pour in 1/2 cup dry white wine, increase heat slightly, and let it bubble for 1 minute, scraping up any browned bits from the pan.

   Time: PT1M

   Temperature: medium

6. Add Tomato Puree

   Stir in 1 cup pureed San Marzano tomatoes and cook for 2 minutes, allowing the sauce to meld.

   Time: PT2M

   Temperature: medium

7. Cook the Pasta in Flavored Broth

   Bring the bean‑water/chicken stock mixture to a rapid boil, season with a generous teaspoon of salt, then add 1 lb ditalini pasta. Cook 8 minutes, stirring occasionally, until al dente.

   Time: PT8M

   Temperature: high

8. Combine Beans

   Add the cooked cannellini beans (with a splash of their cooking liquid) to the soup and stir for 2 minutes to heat through.

   Time: PT2M

   Temperature: medium

9. Incorporate Cheeses

   Stir in 1/2 cup grated Parmesan and 1/4 cup grated Asiago until melted and the broth becomes slightly creamy.

   Time: PT2M

   Temperature: medium

10. Thicken with Breadcrumbs

    Sprinkle 1/2 cup plain breadcrumbs into the soup, add a splash of stock if needed, and simmer for 4 minutes, allowing the broth to thicken.

    Time: PT4M

    Temperature: medium

11. Finish Seasoning and Add Parsley

    Season the soup with salt and freshly ground black pepper to taste, then stir in 1/3 cup chopped Italian parsley.

    Time: PT2M

12. Plate and Serve

    Ladle the hot soup into bowls, garnish with extra grated cheese if desired, and serve with toasted Italian bread brushed with olive oil and a pinch of salt.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

20 g

Carbohydrates

70 g

Fat

15 g

Fiber

8 g