Pasta E Fagioli (Pasta And Beans)

Pasta E Fagioli (Pasta And Beans)
4 from 1 ratings
Pasta e fagioli is a classic Italian dish that uses pantry staples like canned cannellini beans and diced tomatoes. Make this a vegetarian dish by skipping the pancetta. Click Here for More Soup Recipes  
Servings
4
servings
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 ounce pancetta, diced
  • 2 cloves garlic, minced
  • 1 onion, minced
  • salt and freshly ground black pepper
  • 6 cup chicken or vegetable stock
  • 2 15.5-ounce cans cannellini beans, drained and rinsed
  • 1 14.5-ounce can diced or crushed tomatoes
  • 1 cup small pasta, such as elbow, ditalini, or orecchiette
Directions
  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the pancetta, and cook until crisp, 5 to 7 minutes. Remove the pancetta with a slotted spoon and reserve on some paper towels. Add the garlic and onions, and sauté until translucent, about 5 minutes. Add the stock, beans, and tomatoes, and cook until heated through. Remove 2 cups of the beans and liquid and purée using an immersion blender or in a standing blender. Return the purée to the soup and cook to a slow boil.
  2. Stir in the pasta and add the pancetta back to the soup. Cook until the pasta is al dente, about 9 minutes depending on the pasta variety.