Pasta Fagioli
Yield: 6 servings
Calories: 440kcal
My pasta fagioli recipe is a comforting and hearty dish perfect for a cozy night in. The combination of tender pasta, flavorful beans, and savory broth creates a satisfying and delicious meal that everyone will love.
Ingredients
- 1 tablespoon (15 ml) olive oil
- ⅓ cup (57 g) diced pancetta, ¼" dice
- 1 cup (150 g) diced white onion, ¼" dice
- ½ cup (50 g) diced celery, ¼" dice
- ½ cup (75 g) diced carrots, ¼" dice
- 1 tablespoon (10 g) minced garlic
- 1 teaspoon chopped thyme
- ½ teaspoon dried oregano
- 2 tablespoons (32 g) tomato paste
- 28 ounce (794 g) canned diced tomatoes, with juice
- 4 cups (960 ml) unsalted chicken broth, more to thin out soup
- 1 teaspoon (10 g) kosher salt
- ½ teaspoon black pepper
- 1 cup (128 g) dried ditalini pasta
- 1 dried bay leaf
- 2 rosemary sprigs
- 15 ounce (425 g) canned cannellini beans, drained and rinsed
- 15 ounce (425 g) red kidney beans, drained and rinsed
- 1 tablespoon (5 g) chopped parsley
- ¼ cup (14 g) grated parmesan cheese
Instructions
- Saute the Pancetta – Heat a large Dutch oven or stockpot over medium heat and add oil. Once hot, add the pancetta and saute for 1 to 2 minutes to render some fat.
- Saute the Vegetables – Add the onions, celery, and carrots, and saute until lightly browned, 4 to 5 minutes. Add the garlic and saute for 30 seconds. Add the thyme and oregano and saute for 30 seconds.
- Thicken the Liquid – Add tomato paste and saute for 30 seconds. Add diced tomatoes, chicken broth, salt, black pepper, rosemary, and bay leaf, stir to combine. Turn the heat to medium and bring the liquid to a vigorous simmer.
- Cook the Pasta – Add cannellini beans, kidney beans, and pasta to the pot, and cook until pasta is al dente, about 10 minutes.
- To Serve – Remove rosemary sprigs and add more chicken broth if needed to thin out the consistency, about 1 to 2 cups. Taste and season with more salt and pepper as desired. Garnish with parsley and parmesan cheese.
Notes
- Make it Gluten-Free: Use gluten-free pasta instead of wheat pasta.
- Storing: Cool and store in an airtight container for up to 5 days.
- Freeze: Cool and portion into resealable plastic bags for up to 3 months.
- Reheating: Cook on the stovetop over medium heat, occasionally stirring until hot. Add more stock or water to thin the consistency as needed.
Nutrition
Calories: 440kcal | Carbohydrates: 66g | Protein: 23g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 849mg | Potassium: 1254mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2184IU | Vitamin C: 19mg | Calcium: 187mg | Iron: 7mg
Recipe Link