Ingredients
Scale
- For the Soffritto & Base:
- 2 tablespoons extra virgin olive oil
- 4 ounces pancetta, finely diced (about ¾ cup)
- 1 large yellow onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, adjust to taste)
- Salt and freshly ground black pepper to taste
- For the Soup:
- 1 (28-ounce) can crushed tomatoes (San Marzano recommended)
- 6 cups high-quality chicken or vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can red kidney beans or borlotti beans, rinsed and drained
- 1 Parmesan cheese rind (optional, but highly recommended)
- 1 bay leaf
- 1 teaspoon fresh rosemary, finely chopped
- For the Pasta & Garnish:
- 1 cup ditalini pasta (or other small pasta like small shells or elbow macaroni)
- ¼ cup fresh Italian parsley, chopped
- Freshly grated Parmesan or Pecorino Romano cheese, for serving
- A drizzle of high-quality extra virgin olive oil, for serving
Instructions
- Build the Flavor Base (Soffritto): Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil and the diced pancetta. Cook, stirring occasionally, until the pancetta is crispy and has rendered its fat, about 5-7 minutes. Do not drain the fat; it’s pure flavor!
- Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot with the pancetta. Season with a pinch of salt and black pepper. Sauté, stirring frequently, until the vegetables are softened and the onion is translucent, about 8-10 minutes. This slow sauté is crucial for developing a sweet, deep flavor.
- Add Aromatics: Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another minute until the garlic is fragrant. Be careful not to burn the garlic.
- Combine Liquid Ingredients: Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot with your spoon. Add the chicken or vegetable broth, the Parmesan rind (if using), and the bay leaf. Stir everything together and bring the mixture to a simmer.
- Create the Creamy Bean Base: While the soup base is coming to a simmer, take one can of the cannellini beans (about 1 ½ cups) and add them to a blender or food processor. Ladle in about 1 cup of the hot broth from the pot. Blend until completely smooth and creamy.
- Simmer and Meld Flavors: Pour the pureed bean mixture back into the soup pot. Add the remaining whole cannellini beans, the kidney beans, and the fresh rosemary. Stir well to combine. Reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes. This allows all the flavors to meld together beautifully. Taste and adjust seasoning with more salt and pepper if needed.
- Cook the Pasta: About 15 minutes before you’re ready to serve, cook the ditalini pasta in a separate pot of salted, boiling water according to package directions for al dente. Cooking it separately prevents it from getting mushy in the soup and absorbing too much broth, especially if you plan on having leftovers. Once cooked, drain the pasta well.
- Combine and Serve: Remove the bay leaf and the Parmesan rind from the soup pot (the rind will be very soft). Stir the cooked ditalini pasta and the fresh parsley into the soup. Ladle the hot Pasta Fagioli into warm bowls. Garnish generously with freshly grated Parmesan cheese and a final drizzle of good extra virgin olive oil.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450