Italian Pasta e Fagioli Recipe
Pasta e Fagioli is an Italian soup made with beans, vegetables, pasta, herbs, and cheese. It begins with rendering fat from pancetta for added flavor.
Ingredients
- Extra-virgin olive oil, (plus more for serving) – 2 tbsp
- Onion (finely diced) – 1 cup
- Carrot (finely diced) – ¼ cup
- Celery (finely diced) – ¼ cup
- Pancetta (chopped) – 3 oz
- Garlic (minced) – 2 tsp
- Bay leaves – 2
- White wine – ½ cup
- Chicken broth (no salt added) – 6 cups
- Cannellini (no salt added) – 2 cans
- Lentils (dried) – ¼ cup
- Roma tomatoes – 1 cup
- Rosemary (fresh, minced) – 1 Tbsp
- Ditalini pasta – 1 cup
- Kosher salt – to taste
- Black pepper (freshly ground) – to taste
- Parmigiano-Reggiano cheese (grated, plus more for serving) – 1/3 cup
Instructions
- Heat the 2 tablespoons of oil in a large pot over medium heat.
- Add the onion, carrot, celery, pancetta, garlic and bay leaves, stirring to coat.
- Cook until the fat from the pancetta renders out and the vegetables become translucent, about 7 minutes.
- Add the wine and cook for about 10 minutes, until it has nearly evaporated.
- Add the broth, beans, lentils, rosemary, tomatoes and their juices.
- Increase the heat to high; cover and bring to a boil, then reduce the heat to medium-low and cook, uncovered, until the lentils are tender, 20 to 22 minutes.
- Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender.
- Remove the center knob so steam can escape. Hold a paper towel over the opening. Puree until smooth and set aside.
- Add the dried pasta to the pot, stirring to incorporate; increase the heat to medium-high.
- Boil until the pasta is tender but still firm to the bite.
- Remove and discard the bay leaves.
- Stir the pureed bean mixture into the soup.
- Season with salt and pepper to taste.
- Season with salt and pepper to taste.
- Cook until heated through, 2-3 minutes.
- Remove from heat; stir in the Parmigiano-Reggiano.
- Let the soup sit for 5 minutes, then ladle it into individual bowls.
- Drizzle each portion with extra-virgin olive oil, then sprinkle with cheese.
Nutrition
Calories: 531kcalCarbohydrates: 57gProtein: 23gFat: 22gSaturated Fat: 7gCholesterol: 30mgSodium: 1646mgFiber: 12gSugar: 7g
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