Authentic Pasta e Fagioli

5 from 2 votes

Authentic Pasta e Fagioli

Authentic pasta e fagioli is an Italian soup known for its hearty and robust flavor. It's made with savory pancetta, hearty borlotti and cannellini beans, and al dente pasta in a rich broth. Comforting and easy to prepare, it's guaranteed to warm your heart and table all year round!

Prep Time15

Cook Time45

Total Time1

Course: Soup

Cuisine: Italian

Keyword: authentic pasta e fagioli

Servings:

Calories: 516kcal

Author: Maria D'Errico

Ingredients

2 tablespoons extra virgin olive oil
4 ounces pancetta (diced)*
1 carrot (peeled and finely diced)
1 stalk celery (one rib; finely diced)
1 medium yellow onion (finely diced)
2 cloves garlic (minced)
14 ounces San Marzano tomatoes (crushed)*
1 (15-ounce) can cannellini beans (drained and rinsed)*
1 (15-ounce) can borlotti beans (drained and rinsed)*
6 cups chicken bone broth (plus more as needed)*
1 tablespoon fresh rosemary (chopped)*
1 tablespoon fresh thyme (chopped)*
2 cups ditalini rigati (8 ounces)*
kosher salt (to taste)
¼ cup fresh parsley (chopped, for garnish)
Parmigiano Reggiano (grated, for garnish)

US Customary - Metric

Instructions

Cook the pancetta: heat the olive oil in a large pot or dutch oven over medium heat. Add the pancetta and cook for about 5 minutes until crispy and the fat has rendered, or melted out.
Cook the vegetables: add the carrot, celery, and onion to the pot with the pancetta. Cook for 7 to 10 minutes, stirring often until the vegetables have softened and the onion is translucent. Then add the garlic and cook for an additional minute until fragrant.
Add the tomato and beans: stir in the San Marzano tomatoes, cannellini beans, and borlotti beans.
Add the bone broth, herbs, and simmer: pour in the chicken bone broth, stirring until combined. Bring the soup to a boil, then reduce the heat to a simmer. Stir in the fresh rosemary and thyme. Simmer uncovered for 15 minutes, stirring occasionally to let the flavors develop.
Cook the pasta: add the ditalini rigati to the pot of soup. Continue to simmer uncovered for about 10 to 15 minutes, until the pasta is al dente. Stir often to prevent sticking.
Season, garnish, and serve: add kosher salt to taste as needed. Then ladle the soup into bowls. Garnish with fresh parsley and Parmigiano Reggiano. Serve and enjoy!

Video

Notes

Pancetta: you can use chopped bacon instead, adjusting the cook time accordingly. Since bacon is fattier, you may need to drain the grease before cooking the vegetables.
San Marzano tomatoes: these come whole in a can, so I crush them with my hands before cooking. If you don't have certified San Marzano tomatoes, you can use San Marzano-style tomatoes, or a different variety of canned tomato.
Beans: borlotti beans can be labeled "cranberry beans" or "Roman beans." If unable to find them, you can double up on the cannellini beans or use a different kind, like kidney, navy, or pinto beans. If using dried beans instead, soak them for at least 8 hours beforehand, draining and rinsing before use. Then follow the recipe, allowing for a longer simmer time, as the beans will need around 30 minutes to become tender.
Chicken bone broth: you can use regular chicken, beef, or vegetable broth instead. The soup may be a bit thinner without the added collagen in the bone broth.
Fresh rosemary and thyme: you can use 1 teaspoon each of dried rosemary and thyme instead.
Ditalini rigati: you can substitute with other small pasta shapes like smooth ditalini, tubetti, stelline, farfalline, orzo, or broken up spaghetti.
Adjust the thickness: for a thinner soup, gradually add more broth as the pasta cooks. If you prefer it very thick with minimal broth, start off with 5 cups of bone broth instead of 6. Watch very carefully as the pasta cooks to prevent sticking, adding more broth as needed. You could also use a blender to purée half of the beans before cooking them for extra thickness.
Make vegetarian: omit the pancetta and use vegetable broth instead.
Storage: leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reheating: add a bit of water or bone broth to the leftovers to loosen them up. Reheat in a pot over medium-low heat or a microwave in 30 second increments, stirring in between. Leftovers should reach a temperature of 165°F (74°C) throughout.
Make Ahead: follow the recipe as directed, but do not cook the pasta. Store the soup in the refrigerator for up to 5 days, or in the freezer for up to 3 months. When ready to enjoy, heat the thawed broth in a large pot or Dutch oven. Once simmering, add the pasta and cook as directed in the recipe.

Nutrition