Pasta e Fagioli with Pancetta (Video)

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

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Product Details

  • 8-qt. (7.6-L) capacity
  • Includes a lid
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  • 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

Thick and creamy, this homemade Pasta e Fagioli is full of flavor and has a bit of pancetta to make this a hearty soup you’ll want to make again and again!   
5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Soup
Cuisine Italian
Servings 16 servings
Calories 77 kcal

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.

Notes

To Freeze – Store in glass or other freezer-safe container for up to three months.

Nutrition

Serving: 1245gCalories: 77kcalCarbohydrates: 10gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 247mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 2840IUVitamin C: 7mgCalcium: 33mgIron: 1mg
Keyword pasta and bean soup, pasta e fagioli, soup
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Braised Short Ribs – The Pioneer Woman

I realize my love for the Pioneer Woman and her wonderful recipes centers around beef! Her pot roast is divine, and I knew what I wanted to make short ribs for the first time, that she would be the one who would have the best recipe.

I found that I love this recipe, not least because she added something that I had not seen anyone else add to this recipe before, which is pancetta. For those of you who are not familiar with pancetta, It is Italian cured meat made from pork belly. You can certainly eat it raw, but I like It best in recipes such as vodka, sauce and this one. It adds a nice, salty depth of flavor that you can’t find with regular bacon. Not that I’m knocking Bacon, it’s one of my favorite foods!

I featured another one of Ree Drummond’s recipes here and you can learn more about her here. Enough said, let’s jump right in!

Ingredients

  • 8 whole beef short ribs
  • Kosher salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 3 oz diced pancetta
  • 2 tablespoons olive oil
  • 1 whole medium onion diced
  • 3 whole carrots diced
  • 2 whole shallots, peeled and finely minced
  • 2 cups red or white wine
  • 2 cups beef or chicken broth
  • 2 sprigs thyme
  • 2 sprigs rosemary

Instructions

Dice or julienne carrots, press garlic and chop shallots.

Salt and pepper short ribs on all sides, then dredge in flour.

Cook pancetta over medium heat in Dutch Oven until completely crispy and all fat is rendered. Remove pancetta, set aside, but leave fat in pan.

Add olive oil to pan, and raise heat to high. Sear ribs until nicely browned, about 45 seconds per side. Remove ribs and set aside. Turn heat down to medium.

Add onions, carrots, and shallots to pan; cook for 2 minutes. Pour in wine and scrape bottom of pan to release any browned bits. Bring to a boil and cook 2 minutes more.

Add broth, 1 tsp. Kosher salt, and freshly ground black pepper to taste. Add ribs, thyme and rosemary sprigs and cooked pancetta to the liquid. Cover with lid place in oven. Cook a 350° f for 2 hours, then reduce heat to 325° f and cook for an additional 30 to 45 minutes. Ribs should be fork tender and falling off the bone.

Remove from pan, remove pan from oven and allow to sit for at least 20 minutes with the lid on prior to serving.  I served over mashed potatoes; it was delicious!! Please let me know if you give this a try and definitely go visit Ree Drummond over at https://thepioneerwoman.com.

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Braised Short Ribs

Amazingly tender, these short ribs are surprisingly easy to make. The combination of wine and pancetta gives this recipe incredible flavor that is oh, so delicious!!
5 from 2 votes
Prep Time 20 mins
Cook Time 2 hrs
Course Main Course
Servings 4 servings

Ingredients
  

  • 8 whole beef short ribs bone-in
  • kosher salt and pepper, to taste
  • ¼ cup all-purpose flour
  • 3 oz diced pancetta
  • 2 tbsp olive oil
  • 1 whole medium onion, diced
  • 1 carrots, julienne or dice
  • 1 shallots, minced
  • 2 cups red or white wine
  • 2 cups beef or chicken broth
  • 2 springs fresh thyme
  • 2 sprigs fresh rosemary

Instructions
 

  • Dice or julienne carrots and chop shallots.
  • Salt and pepper short ribs on all sides, then dredge in flour.
  • Cook pancetta over medium heat in Dutch Oven until completely crispy and all fat is rendered. Remove pancetta, set aside, but leave fat in pan.
  • Add olive oil to pan, and raise heat to high. Sear ribs until nicely browned, about 45 seconds per side. Remove ribs and set aside.Turn heat down to medium.
  • Add onions, carrots, and shallots to pan; cook for 2minutes. Pour in wine and scrape bottom of pan to release any browned bits.Bring to a boil and cook 2 minutes more.
  • Add broth, 1 tsp. Kosher salt, and freshly ground black pepper to taste. Add ribs, thyme and rosemary sprigs and cooked pancetta to the liquid. Cover with lid place in oven. Cook a 350°F for 2 hours, then reduce heat to 325°F and cook for an additional 30 to 45 minutes. Ribs should be fork tender and falling off the bone.
  • Remove from pan, remove pan from oven and allow to sit for at least 20 minutes with the lid on prior to serving.  Serve over mashed potatoes.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!