Jacques Pépin's Secret to Tasty Pasta Fagioli Recipe

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, good quality)
• 0.75 cup Pancetta (unsmoked, diced)
• 1 cup Onion (roughly chopped, about one medium onion)
• 3 cloves Garlic (crushed and roughly chopped, about 1 tablespoon)
• 1.5 cup Chicken Stock (store‑bought or homemade)
• 1.25 cup Tomato Puree (canned diced or crushed tomatoes)
• 0.5 teaspoon Salt (kosher or sea salt)
• 0.5 teaspoon Ground Black Pepper (freshly ground)
• 1 pound Cannellini Beans (canned, drained (about 2 cans))
• 1 cup Penne Pasta (dry, about 4 ounces)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 2 tablespoons Fresh Chives or Parsley (finely chopped)
• 2 tablespoons Parmesan Cheese (freshly grated)

Instructions

1. Prepare Ingredients

   Dice the pancetta, chop the onion, crush and roughly chop the garlic, and measure the stock, tomatoes, beans, and pasta.

   Time: PT5M

2. Render Pancetta

   Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced pancetta and sauté for about 4 minutes until the fat renders and the meat is lightly browned.

   Time: PT4M

3. Sauté Onion

   Add the chopped onion to the pot and cook, stirring, for 3 minutes until it becomes translucent.

   Time: PT3M

4. Add Garlic

   Stir in the chopped garlic and sauté for 1 minute, just until fragrant.

   Time: PT1M

5. Add Liquids

   Pour in 1.5 cups chicken stock and 1.25 cups tomato puree, then bring the mixture to a gentle boil.

   Time: PT5M

6. Season and Add Beans

   Season with ½ tsp salt and ½ tsp ground black pepper, then add the drained cannellini beans (reserve a few tablespoons of the bean liquid for extra flavor). Stir to combine.

   Time: PT2M

7. Cook Pasta

   Add 1 cup dry penne pasta, stir, then cover the pot and reduce heat to maintain a gentle boil. Cook for about 20 minutes, stirring occasionally, until the pasta is al dente and the beans are tender.

   Time: PT20M

8. Finish with Butter and Herbs

   Stir in 1 tbsp butter until melted, then add 2 tbsp chopped chives or parsley. Mix well.

   Time: PT2M

9. Final Seasoning

   Taste the soup and add a pinch more pepper or salt if needed.

   Time: PT1M

10. Serve

    Ladle the pasta e fagioli into bowls, sprinkle with freshly grated Parmesan cheese, and garnish with a little extra chopped herb if desired.

    Time: PT1M

Nutrition Facts

Calories

680

Protein

20g

Carbohydrates

80g

Fat

25g

Fiber

10g