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!
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.
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
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