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

Ingredient Substitutions

• Instead of Cannellini Beans: Great Northern beans, white kidney beans
• Instead of Borlotti Beans: Kidney beans, pinto beans
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Pancetta: regular bacon, prosciutto
• Instead of White Onion: yellow onion
• Instead of Celery Stalks: fennel stalks
• Instead of Carrots: parsnips
• Instead of Garlic: garlic paste
• Instead of San Marzano Tomatoes: Roma tomatoes, crushed
• Instead of Chicken Stock: vegetable stock, water with bouillon
• Instead of Parmesan Rind: extra grated Parmesan
• Instead of Fresh Rosemary: dried rosemary (½ tsp)
• Instead of Fresh Parsley: flat‑leaf parsley
• Instead of Ditalini Pasta: small elbow macaroni, orzo
• Instead of Extra Virgin Olive Oil: vegetable oil
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Sea Salt: kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Stockpot
• Blender
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Colander
• Measuring Cups (optional)
• Ladle
• Bowl

Critical Steps — Do Not Skip

• Soaking the beans overnight (or quick‑soak) to ensure proper texture
• Rendering pancetta until crisp for flavor and fat
• Sweating vegetables without browning
• Simmering the soup for 45 minutes to soften beans
• Pureeing a portion of the soup to thicken
• Cooking ditalini pasta separately to avoid mushy soup

Chef Tips from the Video

• The Parmesan rind is a secret weapon for depth of flavor; don’t skip it.
• Reserve a handful of crisp pancetta for garnish to add texture.
• If you prefer a vegetarian version, omit pancetta and use vegetable stock; add a splash of soy sauce for umami.

Troubleshooting

Storage

Refrigerator: Store soup and cooked pasta in separate airtight containers for up to 4 days.

Freezer: Freeze the soup (without pasta) in freezer‑safe bags for up to 2 months. Reheat and add freshly cooked pasta when serving.

Room temperature: Do not store at room temperature; cool to refrigerator within 2 hours.

Make-Ahead Tips

• Prepare the bean soak and stock a day ahead.
• The soup base (without pasta) can be made 2 days in advance; reheat and add fresh pasta before serving.
• Parmesan rinds can be stored in the freezer for up to 3 months.

Frequently Asked Questions