Pasta e Fagioli Recipe. Ditalini pasta cooked with garlic, onions, carrots, and beans, simmered with chicken broth.
This recipe makes for a great meal prep option which will have plenty of leftovers. I made a large double batch, so this will be my lunch for the next few days.
I like my hearty pasta e fagioli recipe on the thicker side so this recipe turns out less like soup and more like a pasta dish.
You can chose to make this dish a vegetarian recipe by leaving our the chicken stock and pancetta (or bacon). If vegetarian is the way to go, substitute the chicken stock with vegetable stock or broth.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How to Make this Pasta e Fagioli Recipe
Preparing the Pasta e Fagioli:
- In a large pot on high heat sauté the garlic and pancetta in the butter until golden, about 2-3 minutes. Next, add in the onions and carrots and sauté until the onions soften.
- Lower to medium heat and add in the beans, diced tomatoes, salt, and pepper and sauté for 2 minutes mixing occasionally.
- Next, add in the pasta, chicken stock, and tomato paste and mix until the tomato paste incorporates.
- Bring to a simmer and cook for 15-20 minutes until the pasta is al dente. Before serving add in the grated cheese and mix well.
How to Serve this Pasta e Fagioli Recipe
- Place this tasty pasta e fagioli recipe in a large family sized bowl or serve individual portions.
Invent Your Recipe:
If you prefer your pasta on the softer side simmer it for longer than 20 minutes. A word of caution; doing this will thicken the pasta e fagioli recipe, so add more chicken stock if you like.
For an extra kick, add some red pepper flakes to the top of the pasta when you serve.
I hope you enjoy this Pasta e Fagioli recipe. Check out another one of our featured pasta recipes at this link.
The Recipe
Pasta e Fagioli
Ingredients
- 8 oz. Ditalini Pasta
- 4 cups chicken stock or broth
- ¼ cup grated pecorino Romano cheese
- 1 can tomato paste 6 oz.
- 1 can diced or crushed tomatoes 15-16 oz.
- 4 cloves garlic diced
- 1 can cannellini beans 15-16 oz.
- 1 small/medium sweet onion diced
- 1 medium carrot shredded or diced
- ¼ cup diced pancetta or bacon
- 4 tbsp. butter
- ½ tsp. salt
- ½ tsp. black pepper
Instructions
Preparing the Pasta e Fagioli:
- In a large pot on high heat sauté the garlic and pancetta in the butter until golden, about 2-3 minutes. Next, add in the onions and carrots and sauté until the onions soften.4 cloves garlic, 1 medium carrot, ¼ cup diced pancetta, 4 tbsp. butter, 1 small/medium sweet onion
- Lower to medium heat and add in the beans, diced tomatoes, salt, and pepper and sauté for 2 minutes mixing occasionally.1 can diced or crushed tomatoes, 1 can cannellini beans, ½ tsp. salt, ½ tsp. black pepper
- Next, add in the pasta, chicken stock, and tomato paste and mix until the tomato paste incorporates.8 oz. Ditalini Pasta, 4 cups chicken stock or broth, 1 can tomato paste
- Bring to a simmer and cook for 15-20 minutes until the pasta is al dente. Before serving add in the grated cheese and mix well.¼ cup grated pecorino Romano cheese
To Serve:
- Place in a large family sized bowl or serve individual portions.
Invent Your Recipe
If you prefer your pasta on the softer side simmer it for longer than 20 minutes. Word of caution, doing this will thicken the Pasta e Fagioli, so add more chicken stock if you like.
Nutrition
Thanks nice post.