Best Pasta Fagioli Recipe (Pasta Fazool)

Bowl of Italian soup with a spoon inside.

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Best Pasta Fagioli Recipe (Pasta Fazool)

Pasta e Fagioli, a classic Italian dish that literally means "pasta and beans," is a hearty soup soup that's packed with tender pasta, creamy beans, and a flavorful savory broth base. It's a rustic peasant dish simmered with a medley of veggies and aromatic herbs, creating a comforting, rustic meal that's perfect for a chilly day!

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: 6 servings

Calories: 400kcal

Author: Nicole Gaffney

Ingredients

1 medium yellow onion peeled and quartered
2 medium carrots scrubbed clean and quartered
2 stalks celery scrubbed clean and quartered
3 cloves garlic
2 tablespoons extra virgin olive oil plus more for serving
4 oz pancetta finely diced
salt and pepper to taste
2 tablespoons tomato paste
8 cups chicken stock or water
3-4 sprigs fresh Italian parsley
2 bay leaves
1 parmesan cheese rind optional
3 14-oz cans cannellini beans
8 oz ditaliini pasta or other short shaped pasta
grated parmesan cheese for serving
Crusty bread for serving optional

Instructions

Place the onion, carrots, celery and garlic to a food processor and pulse until very finely chopped, but not pureed. Alternatively you can finely dice everything with a knife.
Add olive oil and pancetta to a large pot or Dutch oven over medium heat. Cook, stirring occasionally, until the pancetta has rendered out and starting to get crisp, about 5 minutes.
Add the vegetable mixture, season with salt and pepper, then lower the heat and cook, stirring occasionally, for about 20 minutes or until most of the liquid evaporates and the vegetables are very soft. Stir in the tomato paste and cook for 2-3 minutes more.
Pour in the chicken stock, then add the parsley sprigs, bay leaves, parmesan cheese rind and beans. Cover and simmer on the lowest heat possible for 30 minutes to an hour.
Remove the parmesan cheese rind, bay leaves and parsley sprigs, then use an immersion blender to pulse the soup in a few areas to puree some of the beans, but not all of them, to thicken. Alternatively you can mash some of the beans with the back of a spoon or remove 3-4 cups, puree them in a blender, then return back to the pot.
Add the pasta to the soup and cook until al dente, about 8-10 minutes longer if desired.
Ladle into bowls, then top with a drizzle of olive oil and sprinkle with grated cheese. Serve with crusty bread.

Notes

The pasta e fagioli will continue to thicken as it sits. Add more water or stock to thin it out as desired. Enjoy it however thick or soupy you prefer.
For a soupier, less thick soup, cook the pasta separately and add it to each individual bowl when serving. This way it wont absorb all of the liquid in the soup.
If omitting the pancetta, try replacing with a few anchovies fillets or extra parmesan cheese rinds to give it depth of flavor.
Add some Italian sausage, lean ground beef, ground turkey for extra protein or a handful of leafy greens such as spinach, kale or Swiss chard to add more texture and nutrients.
Like it spicy? Add some red pepper flakes for heat!
The pasta fagioli soup will keep getting thicker as it sits. Thin it out with a few cups of water or a bit of broth as needed. Taste for seasoning and adjust after.
To thicken, puree some of the beans with an immersion blender or blend a few cups in a regular blender and then add them back to the pot. Just be very careful blending hot liquids.

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