Pasta e Fagioli
A hearty Italian soup of pasta and beans with diced tomatoes and garlic
Servings: 4 servings
Calories: 400kcal
Cost: $
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.
Notes
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.
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
Calories: 400kcal