Pasta e Fagioli (Pasta and Beans)

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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
679
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.

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.

Nutritional Facts

Total Fat
20g
31%
Sugar
13g
N/A
Saturated Fat
6g
29%
Cholesterol
30mg
10%
Protein
34g
69%
Carbs
92g
31%
Vitamin A
19µg
2%
Vitamin B12
0.1µg
2.4%
Vitamin B6
0.7mg
35.7%
Vitamin C
13mg
22%
Vitamin D
0.1µg
N/A
Vitamin E
4mg
19%
Vitamin K
19µg
23%
Calcium
234mg
23%
Fiber
14g
58%
Folate (food)
185µg
N/A
Folate equivalent (total)
185µg
46%
Iron
9mg
53%
Magnesium
172mg
43%
Monounsaturated
10g
N/A
Niacin (B3)
9mg
44%
Phosphorus
435mg
62%
Polyunsaturated
4g
N/A
Potassium
1874mg
54%
Riboflavin (B2)
0.5mg
29%
Sodium
1803mg
75%
Thiamin (B1)
0.5mg
35.7%
Zinc
4mg
27%

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