How to Make an Amazing Pasta e Fagioli (Pasta Fazool)

Ingredients

• 1 tablespoon Olive Oil (extra virgin, for sautéing)
• 4 oz Pancetta (finely diced; can substitute diced bacon)
• 1 medium Onion (yellow, diced small)
• 1 small Celery Stalk (diced small)
• 5 Garlic Cloves (minced)
• 1/4 teaspoon Red Pepper Flakes (adds subtle heat)
• 1 sprig Fresh Rosemary (whole sprig, removed before serving)
• 5 cups Chicken Stock (low‑sodium; can use homemade or store‑bought)
• 2 14‑oz cans Cannellini Beans (rinsed and drained; also called white kidney beans)
• 3 medium Fresh Tomatoes (about 1 cup, hand‑crushed)
• 2 small pieces Parmesan Rind (from a wedge of Parmesan, removed before serving)
• 1/2 teaspoon Salt (adjust to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 cup Ditalini Pasta (small tube pasta; can substitute small shells or elbow macaroni)
• 1/4 cup Parmesan Cheese (freshly grated, for stirring and topping)

Instructions

1. Render Pancetta

   Heat the olive oil in the Dutch oven over medium heat. Add the finely diced pancetta and sauté, stirring occasionally, until the fat has rendered and the pieces are golden and crisp.

   Time: PT4M

   Temperature: medium heat

2. Sauté Onion and Celery

   Add the diced onion and celery to the rendered pancetta. Cook, stirring, until the vegetables are softened but not browned.

   Time: PT4M

   Temperature: medium heat

3. Add Garlic

   Stir in the minced garlic and cook for about one minute until fragrant.

   Time: PT1M

   Temperature: medium heat

4. Season and Add Aromatics

   Sprinkle the red pepper flakes, add the whole rosemary sprig, then season with the half‑teaspoon of salt and quarter‑teaspoon of black pepper. Stir briefly.

   Time: PT1M

   Temperature: medium heat

5. Add Liquids and Beans

   Pour in the chicken stock, add the rinsed cannellini beans, the hand‑crushed tomatoes with their juices, and the two pieces of Parmesan rind. Bring the mixture to a gentle simmer.

   Time: PT2M

   Temperature: medium heat

6. Simmer Soup Base

   Partially cover the pot with a lid and let the soup simmer for 20‑25 minutes, allowing the flavors to meld and the celery to soften.

   Time: PT20M

   Temperature: simmer

7. Blend Portion for Creaminess

   Remove about 2½ cups of the soup with a ladle, avoiding the rosemary sprig and Parmesan rind, and blend it for roughly 10 seconds until smooth.

   Time: PT2M

8. Return Blended Soup

   Stir the blended portion back into the pot, mixing well with the remaining chunky ingredients.

   Time: PT1M

9. Cook Pasta in Soup

   Add the ditalini pasta and continue to simmer, stirring occasionally, for 10‑15 minutes until the pasta is al dente and the soup has thickened.

   Time: PT12M

   Temperature: medium heat

10. Finish and Serve

    Remove the Parmesan rinds and rosemary sprig. Stir in the grated Parmesan cheese, taste and adjust salt if needed, then ladle into bowls and garnish with a little extra cheese if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g