Authentic Pasta e Fagioli
This traditional recipe for Pasta e Fagioli (pasta fazool) is simple comfort food at its finest (and nutritious to boot).
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
- 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
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.
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.
Calories: 548kcal | Carbohydrates: 72g | Protein: 25g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 2532mg | Potassium: 471mg | Fiber: 14g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 15.5mg | Calcium: 204mg | Iron: 7.5mg