Description
Pasta e fagioli is a classic Italian soup combining tender cannellini beans and ribbed ditali pasta in a flavorful, creamy broth made by simmering a soffritto of carrot, celery, and onion along with pancetta and tomato paste. This hearty yet simple dish delivers comfort and tradition in every spoonful.
Ingredients
Scale
Vegetables and Aromatics
- ½ carrot, finely chopped
- ½ celery stalk, finely chopped
- ½ white onion, finely chopped
Other Ingredients
- 4 tablespoons extra virgin olive oil
- 50 g pancetta, finely chopped
- 700 g cooked cannellini beans
- 600 ml cooking water from the cannellini beans
- 1 tablespoon tomato paste (concentrato di pomodoro)
- 200 g rigate ditali pasta (Pastificio Liguori)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the soffritto: Finely chop the carrot, celery, and white onion into a battuto. In a thick-bottomed pot, add the olive oil and finely chopped pancetta. Sauté the battuto gently over low heat for about five minutes until fragrant and softened.
- Add beans and liquids: Pour the cooked cannellini beans along with their cooking water into the pot. Stir in one tablespoon of tomato paste and season with salt. Increase the heat to medium and bring the mixture to a gentle boil.
- Cook the pasta: Once boiling, add the rigate ditali pasta. Cook according to the package instructions, stirring occasionally to prevent sticking and ensure even cooking.
- Finish and serve: When the pasta is tender and cooked through, remove the pot from heat. The beans will have thickened the broth, creating a creamy consistency without the need for cheese. Serve the pasta e fagioli with a drizzle of extra virgin olive oil and a sprinkle of freshly ground black pepper on top.
Notes
- Starting with a classic soffritto builds foundational flavor for the soup.
- Using the cooking water from the cannellini beans enhances the dish’s richness.
- The tomato paste adds depth of flavor and vibrant color.
- The beans naturally create a creamy texture without needing additional cheese.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 20 mg
