Pasta e Fagioli Soup Recipe

Ingredients

• 1 cup Cannellini Beans (dry, rinsed and soaked overnight)
• 1 cup Borlotti Beans (dry, also known as cranberry beans, soaked overnight)
• 2 tablespoons Olive Oil (extra virgin recommended)
• 4 ounces Pancetta (Italian bacon, diced medium‑large)
• 1 medium White Onion (peeled and medium dice)
• 2 Celery Stalks (medium dice)
• 2 medium Carrots (peeled and medium dice)
• 3 cloves Garlic (finely minced or pressed)
• 1 28‑ounce can San Marzano Tomatoes (crushed by hand or pre‑crushed)
• 6 cups Chicken Stock (homemade or low‑sodium store‑bought)
• 1 small piece Parmesan Rind (about 30 g, adds depth)
• 1 teaspoon Fresh Rosemary (chopped)
• 2 tablespoons Fresh Parsley (chopped)
• 2 cups Ditalini Pasta (uncooked)
• 1 tablespoon Extra Virgin Olive Oil (for tossing cooked pasta)
• ¼ cup Parmesan Cheese (freshly grated for serving)
• to taste Sea Salt
• to taste Black Pepper

Instructions

1. Soak the Beans

   Place the dry cannellini beans and borlotti beans in separate containers, cover each with cold water about 4 inches above the beans, cover, and let sit overnight. If short on time, pour boiling water over the beans, cover, and let sit for 1 hour.

   Time: PT5M

2. Prep Vegetables

   Peel and medium‑dice the onion, celery, and carrots. Press the garlic cloves through a garlic press or mince finely.

   Time: PT10M

3. Render Pancetta

   Heat olive oil in the large stockpot over medium heat. Add the diced pancetta and cook, stirring occasionally, until crisp and golden, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

4. Remove Pancetta

   Using a slotted spoon, transfer the crisp pancetta to a plate and set aside. Leave the rendered fat in the pot.

   Time: PT1M

5. Sweat the Vegetables

   Add the diced onion, celery, and carrots to the pot. Cook over low to medium heat, stirring occasionally, until the vegetables are tender but not browned, about 8–10 minutes.

   Time: PT10M

   Temperature: Low‑medium heat

6. Add Garlic

   Stir in the minced garlic and cook for 1–2 minutes, until fragrant.

   Time: PT2M

7. Add Tomatoes

   Hand‑crush the San Marzano tomatoes (or use pre‑crushed) and add them to the pot, stirring to combine.

   Time: PT2M

8. Add Soaked Beans

   Drain the soaked cannellini and borlotti beans and add them to the pot.

   Time: PT2M

9. Add Stock and Parmesan Rind

   Pour in the chicken stock and drop in the Parmesan rind. Stir gently.

   Time: PT2M

10. Simmer the Soup

    Bring the soup to a gentle boil, then reduce to a low simmer. Cook uncovered for 45 minutes, or until the beans are tender.

    Time: PT45M

    Temperature: Low simmer

11. Re‑add Pancetta

    Stir the reserved crisp pancetta back into the soup.

    Time: PT1M

12. Puree a Portion

    Using a ladle, transfer 2–3 cups of the hot soup into the blender. Cover the lid with a kitchen towel, blend on low speed until smooth, creating a thick bean paste.

    Time: PT5M

13. Thicken the Soup

    Pour the blended bean paste back into the pot, stir, and let cook an additional 5 minutes. Add chopped rosemary, parsley, and season with salt and pepper.

    Time: PT5M

14. Cook Pasta Separately

    Bring a large pot of salted water to a rolling boil. Add the ditalini pasta and cook 5–6 minutes until al dente. Drain, rinse briefly under cold water, and toss with 1 tbsp olive oil to keep separate.

    Time: PT10M

    Temperature: Rolling boil

15. Assemble and Serve

    Place a serving of cooked ditalini in a bowl, ladle the hot soup over the pasta, garnish with extra grated Parmesan, fresh rosemary, parsley, and a sprinkle of the reserved pancetta.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

8 g