Classic Pasta Fagioli

Pasta fagiolo topped with parmesan in a bowl.

5 from 1 vote

Pasta fagioli is a classic Italian soup recipe with ditalini pasta and cannellini beans made so flavorful by the sauteed pancetta. It's an easy hearty soup perfect for the Fall and Winter.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: Italian

Servings: servings

Calories: 221kcal

Author: Vincent DelGiudice

Cost: $15

Equipment

1 Large Dutch Oven

Ingredients

2 carrots, diced
2 celery stalks, diced
1 medium onion, diced
4 oz pancetta, chopped
1 28 oz can whole plum tomatoes
1 handful basil
2 bay leaves
1 tablespoon oregano
¾ cups ditalini
4 cups chicken broth
1 can cannellini beans
1 parmesan rind
1 bag spinach, chopped
2 tablespoon olive oil
2 tablespoon tomato paste

Instructions

In a large dutch oven or pot, add chopped pancetta and raise the heat to medium. Saute until the fat renders and the pancetta becomes crispy. It will take about 8 minutes. Stir in the olive oil, carrots, celery, and onions and saute for about 10 minutes until they are softened. Add half of the salt, pepper, and oregano during this process.
Make a well in the vegetables where you can place the tomato paste. Let it caramelize in the pot for 3 minutes before stirring it into the vegetables. Then stir it throughout the vegetables and let the vegetables cook for a few more minutes.
Pour crushed tomatoes into the vegetables and add the basil, the rest of the seasonings, and the bay leaves. Bring it to a simmer.
Pour in the chicken stock, and add the parmesan rind. Stir everything together and bring it to a boil. Then return the soup to a simmer for 15 minutes
Add the cannellini beans and ditalini and simmer for another 15 minutes until the pasta has softened. Stir occasionally so the pasta doesn't stick to the bottom of the pan.
Add the spinach and cover for 3 minutes. Remove the cover and stir in the spinach. Remove the bay leaves and parmesan rind and serve.

Notes

To release the most flavor from the tomato paste, let it caramelize on the bottom of the dutch oven for a few moments before adding the tomatoes and broth.
I prefer to cook my pasta in the soup because the pasta will absorb the flavor, but you can cook it separately if you think you'll have leftovers. This way the pasta won't absorb all the broth while in the fridge.

Nutrition