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A steaming bowl of traditional Pasta e Fagioli with ditalini pasta and beans

Best way to grow a perfect Pasta e Fagioli dish

This hearty Italian soup, Pasta e Fagioli, is a delicious and comforting meal perfect for any occasion. It's packed with rich flavors, tender pasta, and nourishing beans.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Pasta e Fagioli
  • 2 tbsp olive oil
  • 4 oz diced pancetta or bacon
  • 1 diced yellow onion
  • 2 diced carrots
  • 2 diced celery stalks
  • 4 cloves minced garlic
  • 28 oz canned crushed tomatoes
  • 15 oz canned cannellini beans, rinsed and drained two cans
  • 4 cups chicken broth
  • 1 cup ditalini pasta
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 0.5 cup grated Parmesan cheese for serving
  • salt to taste
  • black pepper to taste

Equipment

  • large pot
  • Dutch oven
  • slotted spoon

Method
 

Cooking Pasta e Fagioli
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add pancetta and cook until crispy, then remove with a slotted spoon and set aside.
  3. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
  4. Stir in minced garlic and cook for another minute until fragrant.
  5. Add crushed tomatoes, cannellini beans, chicken broth, rosemary, and thyme to the pot.
  6. Bring the mixture to a simmer, then reduce heat and let it cook for 15-20 minutes for flavors to meld.
  7. Stir in ditalini pasta and cook according to package directions until al dente.
  8. Season with salt and black pepper to taste.
  9. Serve hot, garnished with crispy pancetta and grated Parmesan cheese.

Notes

For a vegetarian option, omit the pancetta and use vegetable broth instead of chicken broth. You can also add a pinch of red pepper flakes for a bit of heat.