Pasta e Fagioli

Ingredients

• 4 oz Pancetta (diced)
• 3 tbsp Extra Virgin Olive Oil (divided, for sauté and finishing)
• 1 medium Onion (diced)
• 3 medium Carrots (sliced)
• 2 tsp Fresh Rosemary (minced)
• 4 cups Chicken Stock (homemade or store‑bought)
• 2 oz Parmigiano Reggiano (wedge for rind, plus extra grated for garnish)
• 3.5 cups Cannellini Beans (2.5 cups whole, 1 cup mashed)
• 2.5 cups Ditalini Pasta (dry)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Dice the pancetta, dice the onion, slice the carrots, and mince the rosemary. Measure out the stock, beans, pasta, and cheese.

   Time: PT10M

2. Brown Pancetta

   Heat 2 tbsp olive oil in a large soup pot over medium‑low heat. Add the diced pancetta and cook, stirring occasionally, until crispy and golden, about 6 minutes. Transfer to a paper‑towel‑lined plate and keep warm.

   Time: PT6M

   Temperature: medium‑low

3. Sauté Vegetables

   In the same pot, add the diced onion and sliced carrots. Sauté, stirring, until the vegetables are tender‑crisp, about 4 minutes. Add the minced rosemary and sauté for another minute.

   Time: PT5M

   Temperature: medium

4. Add Stock and Beans

   Pour in the chicken stock, add the Parmigiano Reggiano rind, 2.5 cups whole cannellini beans, and 1 cup mashed beans. Stir to combine and bring to a gentle boil, then reduce to a simmer.

   Time: PT15M

   Temperature: simmer

5. Cook Pasta

   Add the dry ditalini pasta to the simmering soup. Cook, stirring occasionally to prevent sticking, for 15 minutes or until al dente. The soup will thicken as the pasta releases starch.

   Time: PT15M

   Temperature: simmer

6. Finish and Serve

   Remove the Parmigiano rind. Stir in the remaining 1 tbsp olive oil, grated Parmigiano Reggiano, and the crispy pancetta. Season with salt and pepper to taste. Ladle into bowls and enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

680

Protein

25g

Carbohydrates

70g

Fat

25g

Fiber

12g