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4.86 from 68 votes
Servings: 5

Authentic Pasta e Fagioli

This traditional recipe for Pasta e Fagioli (pasta fazool) is simple comfort food at its finest (and nutritious to boot).

Ingredients

  • 3 15 oz cans cannellini beans
  • 1/4 cup extra virgin olive oil
  • 1/2 medium onion, chopped
  • 2 cloves garlic, chopped
  • 4 oz pancetta or approx 4 slices bacon, diced
  • 2 tsp minced fresh rosemary
  • 3 cups beef broth
  • 3 cups chicken broth
  • 1 cup crushed tomatoes
  • 1 3/4 cups small pasta shells, uncooked
  • 1 tsp kosher salt
  • crushed red pepper flakes, optional
  • parmesan cheese, optional

Instructions

  • Drain ONE can of beans, and set aside.
  • In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden, about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.
  • Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
  • Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil.
  • Once boiling, add the pasta and cook until al dente, stirring occasionally to prevent sticking.
  • Once the pasta is cooked, remove from heat.
  • Taste, and add more salt if necessary.
  • Serve, topped with red pepper flakes and parmesan cheese, if you like.

Video

Notes

If you're watching your salt, start with 1 tsp salt and work up from there.
You may find that the soup gets a little too thick as the pasta cooks. If so, just add some more broth or water to thin it out.

Nutrition Facts

Calories 548kcal (27%)Carbohydrates 72g (24%)Protein 25g (50%)Fat 21g (32%)Saturated Fat 4g (25%)Cholesterol 14mg (5%)Sodium 2532mg (110%)Potassium 471mg (13%)Fiber 14g (58%)Sugar 3g (3%)Vitamin A 105IU (2%)Vitamin C 15.5mg (19%)Calcium 204mg (20%)Iron 7.5mg (42%)
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