How to Make the Most Comforting Pasta e Fagioli

Ingredients

• 2 oz Pancetta (cut into tiny pieces; use deli‑counter slabs, not pre‑sliced)
• 2 Tbsp Extra Virgin Olive Oil (for sautéing)
• 1 large Onion (peeled and finely chopped)
• 2 medium Carrots (peeled and finely diced)
• 1 stalk Celery Rib (finely chopped)
• 0.75 tsp Salt
• 0.5 tsp Black Pepper
• 2 Tbsp Tomato Paste
• 4 cloves Garlic (minced)
• 0.25 tsp Crushed Red Pepper Flakes
• 4 cups Chicken Broth (low‑sodium)
• 2 15‑oz cans Cannellini Beans (one will be pureed, one left whole)
• 1 cup Water (for pureeing beans)
• 1 cup Ditalini Pasta (dry; small tube pasta)
• 0.5 cup Fresh Basil (chopped just before serving)
• 1 cup Parmesan Cheese (freshly grated)
• 1 Tbsp Extra Virgin Olive Oil (drizzle at the end)

Instructions

1. Prep Pancetta and Aromatics

   Trim the pancetta and cut into very small pieces using a bench scraper. Finely chop the onion, peel and dice the carrots, and finely chop the celery rib.

   Time: PT5M

2. Sauté Pancetta and Vegetables

   Heat 2 Tbsp olive oil in a large soup pot over medium heat. Add the pancetta and sauté until the fat renders, then add the onion, carrots, celery, 3/4 tsp salt and 1/2 tsp pepper. Cook, stirring occasionally, for about 10 minutes until the vegetables are softened but not browned.

   Time: PT10M

   Temperature: Medium

3. Add Tomato Paste

   Stir in 2 Tbsp tomato paste and cook for 2 minutes, allowing it to caramelize and deepen in flavor.

   Time: PT2M

   Temperature: Medium

4. Add Garlic and Pepper Flakes

   Add the minced garlic and 1/4 tsp crushed red pepper flakes. Cook for another 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

5. Puree Beans and Add Broth

   Puree one 15‑oz can of cannellini beans with 1 cup water using an immersion blender (about 30 seconds). Add the puree, the second whole can of beans, and 4 cups chicken broth to the pot. Bring to a boil, then reduce to a gentle simmer.

   Time: PT5M

   Temperature: Medium

6. Cook Pasta

   Stir in 1 cup dry ditalini pasta. Cook, stirring occasionally to prevent clumping, for about 12 minutes until al dente.

   Time: PT12M

   Temperature: Medium

7. Finish with Herbs and Cheese

   Remove the pot from heat. Stir in 1/2 cup chopped fresh basil, 1 cup grated Parmesan, and drizzle 1 Tbsp extra‑virgin olive oil.

   Time: PT2M

8. Serve

   Ladle the soup into bowls, optionally top with a little extra Parmesan and a drizzle of olive oil. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g