One of our favorite soups is Pasta e Fagioli. While I enjoy the Olive Garden version, this is my version I came up with after having the most delectable bowl of soup at a local restaurant. I could not find any recipe that was comparable.
I kept searching, to no avail, and I decided to come up with my own. The difference that I wanted was a thicker and creamier texture, and also a bit of smokiness. Hence, the pancetta! I hope you’ll give this recipe a try, and let me know what you think.
Of course, for this much soup, I used our 8-qt. (7.6-L) Nonstick Stock Pot, here’s some info about it below:
8-qt. (7.6-L) Nonstick Stock Pot
Batch Cooking With Hassle-Free Cleanup
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Guarantee
- 10-year guarantee
Product Details
- 8-qt. (7.6-L) capacity
- Includes a lid
- 8-layer construction with aluminum core for fast, even heating
- Interior and exterior nonstick coatings resist scratches and help release food easily
- The stainless-steel cap on the bottom of the pan means you can cook on any stovetop—even induction!
- Made without PFOA
- Heat-safe to 480°F (250°C)
- Dishwasher-safe
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Let’s jump right in!!
Ingredients
- 2 cups carrots, diced
- 3 stalks celery, diced
- 1 sweet onion, finely diced
- 5 garlic cloves, chopped
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes, or to taste
- One (28-ounce) can San Marzano tomatoes
- 4 (14.5-oz) cans cannellini beans, drained and rinsed
- 64-ounces chicken stock
- One rind from Pecorino Romano (optional)
- Salt and pepper, to taste
- 8-ounces ditalini pasta, uncooked
- 1 cup Pecorino Romano cheese, shredded
- 2 tablespoons fresh basil, julienned
Instructions
Chop carrots, celery, onion and garlic. Roll basil together, and cut using kitchen shears. Grate Cheese to make one cup.
Place oil in large stock pot over medium heat. Add diced pancetta, cooking 5 minutes, or until golden. Add carrots, celery and onion, cooking until onion is translucent, about 5 minutes. Add garlic, cook one minute more, or until fragrant.
Add in red pepper flakes, tomatoes, beans, broth and rind, if using. Season with salt and pepper, stir to combine. Bring to a simmer, cook 10 minutes. Use immersion blender to blend some, not all, of the soup. Add in ditalini pasta, and cook an additional 10 minutes more.
Remove from heat, and add in cheese and fresh basil, stir to incorporate. Remove rind.
Serve immediately with more cheese and basil on the side.
That’s it! I hope that you’ll give it a try, and please let me know what you think. Please let me know if you give this a try by dropping a comment and photo below. Let’s make great food together!
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Pasta e Fagioli with Pancetta
Equipment
Ingredients
- 2 cups carrots, diced
- 3 stalks celery, diced
- 1 onion, diced
- 5 cloves garlic, chopped
- 4 oz diced pancetta
- 1 tbsp olive oil
- ¼ tsp red pepper flakes, or to taste
- 28 oz can San Marzano Tomatoes
- 4 (14.5-oz) cans cannellini beans, drained and rinsed
- 64 oz chicken stock
- 1 rind Pecorino Romano Cheese
- 2 tbsp fresh basil, julienned
Instructions
- Chop carrots, celery, onion and garlic. Roll basil together, and cut using kitchen shears. Grate Cheese to make one cup.
- Place oil in large stock pot over medium heat. Add diced pancetta, cook for about 5 minutes, or until golden. Add carrots, celery and onion, cooking until onion is translucent, about 5 minutes. Add garlic, cook one minute more, or until fragrant.
- Add in red pepper flakes, tomatoes, beans, broth and rind, if using. Season with salt and pepper,stir to combine. Bring to a simmer, cook10 minutes.
- Use immersion blender to blend some, not all, of the soup. Add in ditalini pasta, and cook an additional 10 minutes more.
- Remove from heat, and add in cheese and fresh basil, stir to incorporate. Remove rind.
- Serve immediately with more cheese and basil on the side.
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