Pasta e Fagioli (Pasta and Bean Soup)

• Garlic2 cloves
• Olive oil3-4 tablespoons
• Carrot1 medium
• Fresh parsley2 tablespoons, chopped
• Pancetta100g pancetta (optional)
• Saltto taste
• Onion1 medium
• Black pepperto taste
• Canned crushed tomatoes400g can
• Vegetable broth1 liter
• Cannellini beans2 cans (800g total)
• Parmesan cheesefor serving
• Pasta200g small pasta (e.g., ditalini)
• Celery1 stalk

How to Make It

• 1

  Begin by preparing your soffritto: finely dice 1 medium onion, 1 medium carrot, and 1 celery stalk. If using, dice 100g pancetta into small cubes. This aromatic base is key for a deeply flavorful soup.

• 2

  In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the diced pancetta (if using) and cook until crispy and golden, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside.

• 3

  Add the prepared soffritto (onion, carrot, celery) to the pot with the remaining oil (add another tablespoon if needed). Sauté gently for about 8-10 minutes, stirring occasionally, until the vegetables soften and become translucent and fragrant, but not browned.

• 4

  Stir in 2 cloves of minced garlic and cook for just 1 minute until fragrant. Be careful not to let the garlic burn, as this can make the soup bitter. Then, add 400g of canned crushed tomatoes and bring the mixture to a gentle simmer for 5 minutes, allowing the flavors to meld.

• 5

  Drain and rinse 2 cans (approximately 800g total) of cannellini beans. Add them to the pot along with 1 liter of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for at least 20-30 minutes, allowing the beans to absorb the rich flavors.

• 6

  Mash about one-third of the beans directly in the pot with a fork or potato masher. This will naturally thicken the soup and give it a creamy texture without needing any cream. Season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to your taste.

• 7

  Increase the heat to medium-high and add 200g of small pasta (like ditalini or elbow macaroni) to the simmering soup. Cook according to package directions, usually 8-10 minutes, stirring frequently to prevent the pasta from sticking. The pasta should be al dente.

• 8

  If the soup becomes too thick, add a little more hot broth or water to reach your desired consistency. Ladle the hot Pasta e Fagioli into bowls, garnish with the reserved crispy pancetta (if using), freshly chopped 2 tablespoons of parsley, and a generous grating of Parmesan cheese. Serve immediately.