White Pasta e Fagioli: A Hearty and Flavorful Italian Classic

When it comes to comforting, hearty soups that warm the soul, White Pasta e Fagioli stands out as a timeless Italian classic. This dish, which translates to “pasta and beans,” is a flavorful, nourishing soup that combines tender white beans, ditalini pasta, pancetta, and aromatic herbs in a rich, parmesan-infused broth. Perfect for chilly evenings or as a satisfying meal any time of the year, this recipe is sure to become a family favorite. In this post, we’ll walk you through everything you need to know to make this delicious White Pasta e Fagioli at home, including tips, variations, and nutritional insights.

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Why You’ll Love This White Pasta e Fagioli Recipe

• Rich and Flavorful: The combination of pancetta, parmesan rind, and fresh herbs creates a deeply savory broth that’s both comforting and indulgent.
• Hearty and Filling: With white beans, potatoes, and pasta, this soup is a complete meal in a bowl.
• Easy to Make: Despite its complex flavors, this recipe is straightforward and requires minimal prep time.
• Versatile: You can customize the ingredients to suit your preferences or dietary needs.

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Ingredients for White Pasta e Fagioli

To make this delicious White Pasta e Fagioli, you’ll need the following ingredients:

• 4 ounces pancetta, diced: Adds a smoky, salty depth to the soup.
• 3 sprigs thyme, 3 sprigs oregano, 3 sprigs parsley: Fresh herbs infuse the broth with aromatic flavors.
• 2 ribs celery, sliced: Provides a subtle crunch and earthy flavor.
• 1 medium yellow onion, diced: The base of the soup, adding sweetness and depth.
• 4 cloves garlic, minced: Enhances the savory notes of the dish.
• Kosher salt: To season the soup to perfection.
• 30 ounces canned cannellini beans, drained and rinsed: Tender beans add protein and texture.
• 15 ounces canned cannellini beans, undrained and pureed: Creates a creamy, thick base for the soup.
• 2 medium russet potatoes, peeled and diced: Adds heartiness and a soft texture.
• 1 parmesan rind: Infuses the broth with a rich, cheesy flavor.
• 6 cups vegetable broth, plus more if needed: Forms the liquid base of the soup.
• 1 cup ditalini pasta: Small, tube-shaped pasta that holds the broth beautifully.
• ½ teaspoon white pepper: Adds a subtle heat without overpowering the dish.
• ⅓ cup parmesan cheese, grated, for serving: A finishing touch for extra flavor.
• Parsley, minced, for serving: Adds a fresh, vibrant note.
• 6 teaspoons extra virgin olive oil, for serving: Drizzle on top for a luxurious finish.

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Equipment You’ll Need

• Lodge 7-Quart Oval Dutch Oven: A heavy-bottomed pot ensures even cooking and prevents burning.
• Kitchen string: For tying the herb bundle together.
• Blender or food processor: To puree the beans.

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Step-by-Step Instructions

Step 1: Cook the Pancetta

1. Add the diced pancetta to a 6-quart (or larger) Dutch oven.
2. Heat over medium to medium-low heat, stirring occasionally, until the pancetta is crispy.
3. Transfer the cooked pancetta to a paper towel-lined plate, leaving the rendered fat in the pot.

Step 2: Prepare the Herb Bundle

1. Bundle the thyme, oregano, and parsley sprigs together.
2. Tie them securely with kitchen string and set aside.

Step 3: Sauté the Vegetables

1. To the rendered pancetta fat in the pot, add the diced onion, sliced celery, and minced garlic.
2. Season with a small pinch of kosher salt and cook until the vegetables are softened and fragrant.

Step 4: Puree the Beans

1. While the vegetables are cooking, puree one can of cannellini beans (with their liquid) in a blender or food processor until smooth.
2. Drain and rinse the remaining two cans of beans.

Step 5: Build the Soup

1. Add the pureed beans, whole beans, diced potatoes, parmesan rind, and herb bundle to the pot.
2. Pour in the vegetable broth and stir to combine.

Step 6: Simmer the Soup

1. Cover the pot and bring the soup to a simmer.
2. Cook on medium-low to low heat for 25 to 30 minutes, stirring occasionally, until the potatoes are tender.

Step 7: Cook the Pasta

1. While the soup simmers, bring a pot of salted water to a boil.
2. Add the ditalini pasta and cook according to the package instructions until al dente.
3. Drain the pasta and set aside.

Step 8: Finish the Soup

1. Once the soup has finished simmering, remove the herb bundle and parmesan rind.
2. If the soup is too thick, add more vegetable broth and heat through.
3. Stir in the cooked pasta and crispy pancetta.
4. Season with kosher salt to taste and ½ teaspoon white pepper.

Step 9: Serve and Enjoy

1. Ladle the soup into bowls.
2. Top with freshly grated parmesan cheese, minced parsley, and a drizzle of extra virgin olive oil.

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The History and Origins of Pasta e Fagioli

Pasta e Fagioli, often abbreviated as “Pasta Fazool” in Italian-American slang, is a traditional Italian dish that has been enjoyed for centuries. Its origins can be traced back to the rural regions of Italy, where it was considered a “cucina povera” or “poor kitchen” dish. This means it was made with simple, inexpensive ingredients that were readily available to farmers and working-class families. The dish’s name literally translates to “pasta and beans,” highlighting its humble beginnings as a hearty, filling meal that could sustain people through long days of labor.

The recipe varies significantly across different regions of Italy. In the north, it’s often made with borlotti beans and a tomato-based broth, while in the south, cannellini beans and a lighter broth are more common. The version we’re focusing on, White Pasta e Fagioli, is a creamy, broth-based soup that omits tomatoes, allowing the flavors of the beans, pancetta, and parmesan to shine. This variation is particularly popular in central Italy, where it’s often served as a winter comfort food.

Over time, Pasta e Fagioli made its way to the United States with Italian immigrants, where it became a staple in Italian-American households. Today, it’s celebrated not only for its rich history but also for its versatility and ability to bring people together. Whether served at a family dinner or a festive gathering, this dish continues to be a symbol of warmth, tradition, and culinary ingenuity.

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Tips for Perfecting Your White Pasta e Fagioli

Making a delicious pot of White Pasta e Fagioli is easier than you might think, but a few tips can help you elevate the dish to restaurant-quality levels. First, don’t skip the pancetta. This cured Italian pork product adds a depth of flavor that’s hard to replicate. If you can’t find pancetta, bacon or even a bit of prosciutto can work as a substitute.

Another key tip is to use a parmesan rind. This often-overlooked ingredient is a secret weapon in Italian cooking. As it simmers in the soup, it infuses the broth with a rich, umami flavor that ties all the ingredients together. If you don’t have a parmesan rind on hand, you can add a bit of grated parmesan directly to the soup, though the rind is highly recommended for the best results.

When it comes to the beans, pureeing one can of undrained beans creates a creamy base that thickens the soup naturally. Be sure to drain and rinse the other cans of beans to remove excess sodium and prevent the soup from becoming too salty.

Finally, don’t overcook the pasta. Ditalini pasta is small and cooks quickly, so keep an eye on it to ensure it stays al dente. If you’re cooking the pasta directly in the soup, add it during the last 10-15 minutes of simmering to prevent it from becoming mushy.

Customizing Your White Pasta e Fagioli

One of the best things about White Pasta e Fagioli is its versatility. While the classic recipe is delicious as-is, there are plenty of ways to customize it to suit your tastes or dietary needs. For a vegetarian version, simply omit the pancetta and use a bit of smoked paprika or liquid smoke to replicate the smoky flavor. You can also add extra vegetables like carrots, zucchini, or kale for added nutrition and color.

If you’re looking to make the soup even heartier, consider adding Italian sausage or shredded chicken. Both options pair beautifully with the flavors of the broth and add an extra layer of protein. For a lighter version, reduce the amount of pasta and increase the proportion of beans and vegetables.

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Nutritional Information

This White Pasta e Fagioli recipe is not only delicious but also packed with nutrients. Here’s a breakdown of the nutritional content per serving (1.5 cups):

• Calories: 481 kcal
• Carbohydrates: 74 g
• Protein: 22 g
• Fat: 14 g
• Saturated Fat: 4 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 7 g
• Cholesterol: 16 mg
• Sodium: 1646 mg
• Potassium: 483 mg
• Fiber: 13 g
• Sugar: 4 g
• Vitamin A: 688 IU
• Vitamin C: 8 mg
• Calcium: 239 mg
• Iron: 6 mg

Please note that nutritional information is approximate and may vary based on specific ingredients and serving sizes.

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Frequently Asked Questions

1. Can I Use a Different Type of Pasta?

Absolutely! While ditalini is traditional, you can substitute it with small shells, elbow macaroni, or any other small pasta shape.

2. Can I Make This Soup Ahead of Time?

Yes, this soup reheats beautifully. Just be sure to store the pasta separately if you plan to make it more than a day in advance to prevent it from becoming too soft.

3. What Can I Use Instead of Pancetta?

If you can’t find pancetta, bacon or prosciutto makes a great substitute. For a vegetarian option, try smoked tofu or mushrooms.

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Final Thoughts

White Pasta e Fagioli is a comforting, flavorful dish that brings the warmth of Italian cuisine to your table. With its rich broth, tender beans, and hearty pasta, it’s a meal that’s both satisfying and nourishing. Whether you’re cooking for a crowd or simply craving a bowl of something cozy, this recipe is sure to hit the spot. Give it a try and let us know how it turns out!