This hearty soup, a ubiquitous part of Italian restaurant menus, can be served as an appetizer, or first course.
Pasta e fagioli, which translates as pasta with beans, is a classic soup that should be part of every chef’s repertoire. Serve a bowl of homemade pasta e fagioli soup with a teaspoon of finely chopped, fresh basil and a bit of freshly grated Parmesan cheese sprinkled on top. For a complete meal, serve this hearty bean and pasta soup with lots of crusty Italian bread and a side salad.
Pasta e Fagioli Ingredients
- 2 tablespoons light olive oil
- ¼ cup diced pancetta
- 2 bay leaves
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1-2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped zucchini
- 2-4 cloves garlic – minced
- 2 (15 ounce) cans white beans – drained and rinsed
- 2 cups canned, peeled tomatoes in sauce
- 2 cups water
- 1 quart (4 cups) chicken stock
- 1 ½ cups ditalini pasta
Pasta e Fagioli Directions
- Place the olive oil into a large stock pot.
- Place the pot on the stove and turn the heat to medium.
- Add the pancetta, and cook until it starts to brown slightly.
- Add the bay leaves, then stir in the oregano, thyme and rosemary.
- Add the onion, carrots and zucchini, and sauté for 5-7 minutes.
- Add the garlic and cook for one more minute.
- Stir in the beans, tomatoes, water and chicken stock.
- Add salt and pepper to taste.
- Bring the mixture to a boil, then stir in the pasta.
- Turn the heat down to medium and cook for approximately 8 minutes, or until the pasta is al dente.
- Remove the bay leaves from the soup, and serve immediately.
- Leftover pasta e fagioli can be stored in the refrigerator for up to one week, or in the freezer for up to one month.
Recipe Tips and Suggestions
- Use the back of a mixing spoon to break up the tomatoes, after they have been added to the soup.
- Alternatively, roughly chop the tomatoes before adding them to the soup, for a finer texture.
- For a vegetarian version of Pasta e Fagioli, leave out the pancetta, and substitute vegetable broth for the chicken broth.
- Ditalini is the traditional pasta shape used to make pasta e fagioli. Any type of dried pasta, such as spirals, shells or elbow macaroni, can be used if desired.
- Pancetta is a type of dry cured, processed meat. Any type of processed meat; such as salami, pepperoni, ham, or even bacon, can be used in place of the pancetta.
- Other varieties of beans, such as cannellini, garbanzo, or black beans can be used in place of the white beans.
Additional Recipes
Another version of pasta e fagioli soup can be found in the article Traditional Italian Meal. Another recipe for hearty soup is Roasted Red Pepper Soup.
The copyright of the article Pasta e Fagioli Recipe in Herbs & Spices is owned by Lynn Smythe. Permission to republish Pasta e Fagioli Recipe in print or online must be granted by the author in writing.
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