Just Like Mom’s Pasta E Fagioli

Ingredients

• 4 oz Pancetta (diced)
• 1 large Onion (peeled and diced)
• 2 Celery Stalks (chopped small)
• 2 medium Carrots (peeled and diced)
• 1 large Leek (white part only, sliced)
• 2 cloves Garlic (minced (about 2 teaspoons))
• 1/2 Red Chili Pepper (Pepperoncino) (seeded and minced)
• 1 tablespoon Dried Thyme
• 1 teaspoon Dried Rosemary
• 1 teaspoon Dried Oregano
• 2 tablespoons Fresh Parsley (chopped, plus extra for garnish)
• 1 cup Tomato Sauce (or 1 (14‑oz) can crushed tomatoes)
• 6 cups Chicken Stock (homemade or low‑sodium store‑bought)
• 2 cans Canned White Beans (Cannellini or Great Northern) (14‑oz each, drained and rinsed)
• 0.5 lb Cavatelli Pasta (about 225 g)
• 0.5 cup Parmesan Cheese (Parmigiano‑Reggiano) (freshly grated)
• 2 tablespoons Olive Oil (extra‑virgin, for finishing drizzle)
• to taste Salt
• to taste Black Pepper
• a pinch Sugar (optional, to balance acidity)

Instructions

1. Prepare All Ingredients

   Dice the pancetta, peel and dice the onion, chop celery, carrots, and leeks, mince the garlic and chili, and measure out herbs, stock, beans, pasta, and cheese.

   Time: PT15M

2. Sauté Pancetta and Onion

   Heat the stockpot over medium heat, add the diced pancetta and cook until lightly crisp, then add the onion and sauté until golden and slightly caramelized, about 8‑10 minutes.

   Time: PT10M

3. Add Base Vegetables

   Stir in the chopped celery, carrots, and leeks. Cook, stirring occasionally, for about 5 minutes until they begin to soften.

   Time: PT5M

4. Flavor with Garlic, Chili & Herbs

   Add the minced garlic, chili pepper, dried thyme, rosemary, oregano, and half of the chopped parsley. Cook for 2 minutes until fragrant.

   Time: PT2M

5. Add Tomatoes and Stock

   Pour in the tomato sauce (or crushed tomatoes) and the chicken stock. Stir to combine and bring the mixture to a gentle simmer.

   Time: PT5M

6. Simmer the Soup Base

   Reduce heat to low and let the soup simmer uncovered for about 30 minutes, or until the vegetables are tender but still have a slight bite.

   Time: PT30M

7. Add Beans

   Stir in the drained white beans and continue to simmer for 10‑15 minutes until the beans are heated through.

   Time: PT15M

8. Blend a Portion for Creaminess

   Using an immersion blender, puree about one‑third of the soup directly in the pot until smooth. If you don’t have an immersion blender, transfer the portion to a countertop blender, blend, then return it to the pot.

   Time: PT5M

9. Adjust Seasoning

   Taste the soup and add salt, pepper, and a pinch of sugar if needed. Remember homemade stock may be unsalted.

   Time: PT5M

10. Cook the Pasta

    Add the cavatelli (or other small pasta) to the soup and cook for 12‑14 minutes, or until al dente, stirring occasionally to keep the pasta from sticking to the bottom.

    Time: PT12M

11. Finish and Serve

    Remove the pot from heat. Ladle soup into bowls, sprinkle with grated Parmesan, drizzle a teaspoon of garlic‑infused olive oil, and garnish with the remaining fresh parsley.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Pancetta: Bacon, Guanciale
• Instead of Red Chili Pepper (Pepperoncino): Red pepper flakes
• Instead of Dried Thyme: Fresh thyme (use half the amount)
• Instead of Dried Rosemary: Fresh rosemary (use half the amount)
• Instead of Dried Oregano: Fresh oregano (use half the amount)
• Instead of Tomato Sauce: Fresh diced tomatoes
• Instead of Chicken Stock: Vegetable stock (for a vegetarian version)
• Instead of Canned White Beans (Cannellini or Great Northern): Dried beans (pre‑soaked)
• Instead of Cavatelli Pasta: Small shells, ditalini, or gluten‑free pasta
• Instead of Parmesan Cheese (Parmigiano‑Reggiano): Pecorino Romano

Equipment Needed

• Large Stockpot
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Immersion Blender
• Ladle
• Grater
• Measuring Cups
• Serving Bowls

Critical Steps — Do Not Skip

• Caramelizing the onion without burning it.
• Blending only a portion of the soup to achieve a creamy texture while retaining some bite.
• Cooking the pasta directly in the soup and monitoring liquid level.

Chef Tips from the Video

• Use high‑quality pancetta for the richest flavor; render it slowly to release its fat.
• Reserve a cup of pasta cooking water before adding the pasta; it can be used to loosen the soup if needed.
• Grate Parmesan fresh at the table for the best aroma and melt.
• A splash of good olive oil at the end adds a silky mouthfeel.

Troubleshooting

Storage

Refrigerator: Cool to 4°C within 2 hours; store in airtight container for up to 3 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months; reheat gently and add extra broth if needed.

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

Make-Ahead Tips

• Prepare the sofrito and stock a day ahead; refrigerate separately.
• Blend the soup base and keep it chilled; add pasta and fresh herbs just before serving.
• Cook the pasta separately if you plan to freeze; combine with reheated broth when ready to eat.

Frequently Asked Questions