Pasta e Fagioli Recipe

Ingredients

• 2 cans (15 oz each) Cannellini White Beans (drained; one can will be pureed with water, the other added whole)
• 1 cup Water (for pureeing beans)
• 4 slices Bacon (cut into 1‑inch pieces; can substitute turkey bacon)
• 2 medium Onion (finely chopped)
• 1 large Carrot (diced)
• 2 stalks Celery Stalks (diced)
• 2 tablespoons Tomato Paste (double‑concentrated tube paste)
• 4 cups Chicken Broth (low‑sodium)
• 1 cup Ditalini Pasta (short macaroni‑shaped pasta; can use orzo or small shells)
• 1/4 cup Parmesan Cheese (freshly grated; optional for serving)
• 2 tablespoons Fresh Parsley (chopped; optional garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Puree First Bean Can

   Combine one drained can of cannellini beans with 1 cup of water in the food processor. Blend until completely smooth, stopping to scrape down the sides as needed.

   Time: PT5M

2. Prepare Remaining Ingredients

   Rinse and drain the second can of beans. Finely chop the onions, dice the carrot and celery, and set aside. Cut bacon into 1‑inch pieces.

   Time: PT10M

3. Cook Bacon

   Heat the skillet over medium heat. Add the bacon pieces and cook, stirring occasionally, until crisp and the fat has rendered, about 5 minutes. Transfer bacon to a paper‑towel‑lined plate, leaving the rendered fat in the skillet.

   Time: PT5M

   Temperature: Medium heat

4. Sauté Vegetables

   In the same skillet with the bacon fat, add the chopped onions, carrot, and celery. Cook, stirring occasionally, until the vegetables soften and the onions become translucent, about 5 minutes. Season with a pinch of salt and pepper.

   Time: PT5M

   Temperature: Medium heat

5. Add Tomato Paste

   Stir in the tomato paste and cook for 2 minutes to bloom the flavors, scraping the bottom of the pan to prevent sticking.

   Time: PT2M

   Temperature: Medium heat

6. Combine Liquids and Beans

   Pour the chicken broth into the pot, then add the pureed bean mixture and the whole second can of beans. Stir to combine and bring to a gentle boil.

   Time: PT5M

   Temperature: Medium‑high heat

7. Simmer the Stew

   Reduce heat to a low simmer and let the mixture cook uncovered for 10 minutes, allowing flavors to meld and the broth to thicken slightly.

   Time: PT10M

   Temperature: Low simmer

8. Cook Pasta

   Add the ditalini pasta to the pot. Increase heat to bring back to a boil, then cook for about 12 minutes, stirring occasionally, until the pasta is al dente and has absorbed much of the liquid.

   Time: PT12M

   Temperature: Medium‑high heat

9. Finish and Serve

   Stir the cooked bacon back into the pot. Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh parsley and grated Parmesan if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Cannellini White Beans: Great Northern beans, white kidney beans
• Instead of Bacon: Turkey bacon, smoked pancetta
• Instead of Onion: shallots
• Instead of Carrot: parsnip
• Instead of Celery Stalks: fennel
• Instead of Tomato Paste: crushed tomatoes (reduce)
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Ditalini Pasta: orzo, small shells
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Parsley: fresh basil

Equipment Needed

• Food Processor
• Large Pot or Dutch Oven
• Skillet
• Wooden Spoon
• Measuring Cup
• Knife
• Cutting Board
• Colander
• Grater (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Puree first bean can to create thickening base
• Cook bacon until crisp and reserve rendered fat
• Sauté vegetables until softened
• Bloom tomato paste before adding liquids
• Simmer broth and beans to develop flavor
• Cook pasta al dente and allow it to absorb broth

Chef Tips from the Video

• Reserve the bacon fat; it adds a smoky depth to the vegetables.
• For a richer flavor, use low‑sodium chicken broth and finish with a drizzle of extra‑virgin olive oil.
• If you like a spicy kick, add a pinch of red‑pepper flakes when sautéing the vegetables.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently, adding a splash of chicken broth if the stew has thickened.

Freezer: Not recommended; pasta may become mushy after freezing.

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

Make-Ahead Tips

• Puree the first can of beans and store in the refrigerator for up to 2 days.
• Cook the bacon ahead of time and keep the rendered fat for later use.
• The stew can be made a day ahead; reheat and add fresh pasta just before serving.

Frequently Asked Questions