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

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Pancetta: bacon
• Instead of Onion: shallot
• Instead of Celery Stalk: celery leaf
• Instead of Garlic Cloves: garlic paste
• Instead of Red Pepper Flakes: cayenne pepper
• Instead of Fresh Rosemary: dried rosemary (use less)
• Instead of Chicken Stock: vegetable stock
• Instead of Cannellini Beans: Great Northern beans
• Instead of Fresh Tomatoes: canned crushed tomatoes
• Instead of Ditalini Pasta: small shells, elbow macaroni
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Dutch Oven or Large Pot
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Blender
• Ladle
• Grater

Critical Steps — Do Not Skip

• Render the pancetta until crisp to build deep flavor.
• Blend only a portion of the soup to achieve creaminess while preserving texture.
• Cook the pasta directly in the soup for starch‑enhanced richness.
• Remove the Parmesan rind and rosemary sprig before serving.

Chef Tips from the Video

• Use finely diced pancetta so it renders evenly and distributes flavor throughout the soup.
• Crush fresh tomatoes by hand for a more natural texture than canned crushed tomatoes.
• Add the Parmesan rind early; it imparts a deep umami note without making the soup gritty.
• Stir the soup frequently after adding pasta to prevent it from sticking to the bottom.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months; thaw and reheat gently, adding a splash of stock if needed.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the soup base (up to step 6) a day ahead; refrigerate and add pasta fresh when ready to serve.
• The Parmesan rind can be stored in the freezer and added directly to the soup later.

Frequently Asked Questions