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Pasta e Fagioli Recipe – Hearty, Authentic Italian Soup

Pasta e Fagioli Recipe – Hearty, Authentic Italian Soup

Description

Welcome to this heartwarming Pasta e Fagioli recipe! This traditional Italian dish combines the richness of beans, the texture of pasta, and the comforting warmth of a hearty soup, making it the perfect meal for cooler days or any time you’re craving comfort. Whether you’re a long-time fan of Pasta e Fagioli or just discovering it, you’re in for a treat. This easy-to-make recipe is both satisfying and flavorful, and it’s even better than Olive Garden’s famous version!

Ingredients

Scale

 

  • 4 oz diced pancetta
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 ribs of celery, chopped
  • ½ cup chopped fennel bulb
  • 4 cloves garlic, minced
  • ½ teaspoon fennel seed, crushed
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon fresh rosemary, finely chopped (plus more for serving)
  • ⅛ teaspoon red pepper flakes
  • 6 ounces tomato paste (about ¼ cup)
  • 6 cups chicken stock
  • 1 bay leaf
  • 2 cans (15 oz) cannellini beans, drained and rinsed
  • 2 cups kale, slivered
  • 1-inch chunk Parmesan rind
  • 6 ounces uncooked ditalini pasta
  • 1 tablespoon butter
  • Grated Parmesan cheese, for serving

Instructions

Step 1: Cook the Pancetta

In a large Dutch oven or heavy-bottomed pot, cook the pancetta over medium-low heat for about 7 minutes or until it is tender-crisp. Remove the pancetta with a slotted spoon, leaving the rendered fat in the pot.

Step 2: Sauté the Vegetables

Increase the heat to medium and add 2 tablespoons of olive oil to the pot. Add the chopped onion and cook for about 5 minutes, stirring occasionally. Then, add the carrots, celery, and chopped fennel. Sauté for an additional 5 minutes, stirring occasionally.

Step 3: Add Herbs and Tomato Paste

Crush the fennel seeds between your fingers and add them to the pot along with the garlic, rosemary, red pepper flakes, and kosher salt. Cook for 2 minutes until the garlic becomes fragrant. Stir in the tomato paste and cook for 2-3 minutes to coat the vegetables and develop the flavor.

Step 4: Add Stock and Beans

Pour in the chicken stock and add the bay leaf and Parmesan rind. Bring the mixture to a boil, then reduce the heat to a rolling simmer. Let it cook for 10 minutes.

Step 5: Cook the Pasta

Add the uncooked ditalini pasta to the pot and cook, partially covered with a lid, for 10 minutes. Stir occasionally to prevent sticking.

Step 6: Add Beans and Kale

Stir in the rinsed cannellini beans, reserved pancetta, and slivered kale. Cook for another 5 minutes until the beans are warmed through and the kale has wilted.

Step 7: Final Touches

Remove the Parmesan rind and bay leaf from the soup. Stir in the butter for added richness. Serve the Pasta e Fagioli with freshly grated Parmesan cheese and extra rosemary, if desired.

Equipment

Notes

  • Use fresh ingredients: Fresh rosemary and quality olive oil will enhance the flavor of the dish.
  • Don’t overcook the pasta: Be careful not to overcook the pasta to maintain its texture in the soup.
  • Add vegetables: If you’d like to add more veggies, zucchini or spinach work well in this recipe.
  • Make it creamy: For a creamier texture, mash a few of the beans before adding them to the soup.

Find it online: https://optimalrecipes.com/pasta-e-fagioli-recipe-hearty-authentic-italian-soup/