Pasta e Fagioli (Pasta and Beans)

Pasta e Fagioli (Pasta and Beans)
Contributor
Pasta e Fagioli (Pasta and Beans)
Julie Ruggirello

Pasta e Fagioli (Pasta and Beans)

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.

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4
Servings
901
Calories Per Serving
Deliver Ingredients

Notes

This is a great make-ahead meal; undercook the pasta by a few minutes if you plan on saving the soup and reheating at a later time.

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • 4 Ounces pancetta, diced
  • 2 cloves garlic, minced
  • 1 onion, minced
  • Salt and freshly ground black pepper
  • 6 Cups 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

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.

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.

Nutritional Facts

Total Fat
51g
73%
Sugar
8g
9%
Saturated Fat
16g
67%
Cholesterol
276mg
92%
Carbohydrate, by difference
34g
26%
Protein
73g
100%
Vitamin A, RAE
80µg
11%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
63mg
6%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
4µg
0%
Folate, total
55µg
14%
Iron, Fe
5mg
28%
Magnesium, Mg
64mg
20%
Niacin
15mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
451mg
64%
Riboflavin
1mg
91%
Selenium, Se
66µg
100%
Sodium, Na
919mg
61%
Water
199g
7%
Zinc, Zn
7mg
88%

Pasta e Fagioli Shopping Tip

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Pasta e Fagioli Cooking Tip

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.