Description
This Easy Pasta e Fagioli recipe is a comforting, hearty Italian soup packed with savory pancetta, fresh vegetables, beans, and tender pasta simmered to perfection. It’s a perfect weeknight meal that combines rich flavors and simple ingredients for a satisfying bowl of classic Italian comfort food.
Ingredients
Scale
Meat
- 1 (4.4 ounce) package diced pancetta
Vegetables
- 1/2 large onion, chopped
- 4 sticks celery, chopped
- 3 medium carrots, chopped or sliced
- 4 cloves garlic, minced
Canned Goods
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 (15 fluid ounce) can red kidney beans, drained
- 1 (15 fluid ounce) can cannellini beans, drained
Dry Ingredients & Seasonings
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Liquids
- 4 cups chicken broth or stock
Others
- 1 cup pasta (ditalini or macaroni)
- Shaved parmesan cheese, optional for serving
Instructions
- Sauté Pancetta: Add the diced pancetta to a large pot over medium-high heat. Cook until it begins to get crispy, rendering its fat. Prepare the vegetables while this cooks to save time.
- Sauté Vegetables: Add chopped onion, carrots, and celery to the pot with the pancetta. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add Garlic, Tomatoes & Seasoning: Stir in minced garlic, then add the canned diced tomatoes with their juices and Italian seasoning. Scrape up any browned bits from the bottom of the pot. Let the mixture bubble and reduce slightly for 8-10 minutes to concentrate flavors, stirring occasionally.
- Add Broth and Beans: Pour in the chicken broth and add the drained red kidney beans and cannellini beans. Increase heat to high to bring the soup to a boil.
- Cook Pasta: Once boiling, add the pasta to the pot. Reduce heat to a rapid simmer and cook for 15-20 minutes or until the pasta is tender. Stir every few minutes to prevent sticking.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve hot with optional shaved parmesan cheese on top for added richness.
Notes
- Use gluten-free pasta to make this recipe gluten-free.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit pancetta.
- Stir the soup frequently after adding pasta to prevent it from sticking to the bottom of the pot.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding shaved parmesan at serving time adds depth and richness but can be omitted if dairy-free.
