Print

White Pasta e Fagioli: A Hearty and Flavorful Italian Classic

White Pasta e Fagioli
Print Recipe

White Pasta e Fagioli is a comforting and hearty Italian soup that combines tender white beans, diced potatoes, and ditalini pasta in a flavorful, herb-infused broth. This version is elevated with crispy pancetta and a rich parmesan rind, making it a satisfying meal for any occasion. Serve it with a sprinkle of parmesan, fresh parsley, and a drizzle of olive oil for a finishing touch. Perfect for a cozy dinner, this recipe serves 6-8 people.

Ingredients

Scale
  • 4 ounces pancetta, diced
  • 3 sprigs thyme
  • 3 sprigs oregano
  • 3 sprigs parsley
  • 2 ribs celery, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • Kosher salt, to taste
  • 30 ounces canned cannellini beans, drained and rinsed
  • 15 ounces canned cannellini beans, undrained and pureed
  • 2 medium russet potatoes, peeled and diced
  • 1 parmesan rind
  • 6 cups vegetable broth, plus more if needed
  • 1 cup ditalini pasta
  • ½ teaspoon white pepper
  • ⅓ cup parmesan cheese, grated (for serving)
  • Fresh parsley, minced (for serving)
  • 6 teaspoons extra virgin olive oil (for serving)

Instructions

  1. Cook the Pancetta:
    In a 6-quart (or larger) Dutch oven, cook the diced pancetta over medium to medium-low heat until crispy. Remove with a slotted spoon and transfer to a paper towel-lined plate. Leave the rendered fat in the pot.
  2. Prepare the Herb Bundle:
    Tie the thyme, oregano, and parsley sprigs together with kitchen string. Set aside.
  3. Sauté the Vegetables:
    Add the onion, celery, and garlic to the pot with the pancetta fat. Sprinkle with a pinch of salt and cook until softened, about 5-7 minutes.
  4. Prepare the Beans:
    While the vegetables cook, puree one can of cannellini beans (with their liquid) until smooth. Drain and rinse the remaining two cans of beans.
  5. Combine Ingredients:
    Add the pureed beans, whole beans, diced potatoes, parmesan rind, and herb bundle to the pot. Pour in the vegetable broth and stir to combine.
  6. Simmer the Soup:
    Cover the pot and bring the soup to a simmer. Cook on medium-low to low heat for 25-30 minutes, stirring occasionally, until the potatoes are tender.
  7. Cook the Pasta:
    While the soup simmers, bring a pot of salted water to a boil. Cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
  8. Finish the Soup:
    Once the soup is done, remove the herb bundle and parmesan rind. Stir in the cooked pasta and crispy pancetta. Season with kosher salt and white pepper to taste.
  9. Serve:
    Ladle the soup into bowls. Top with grated parmesan cheese, minced parsley, and a drizzle of extra virgin olive oil.

Notes

  1. Pasta Cooking: You can cook the pasta directly in the soup to save time and dishes. Add it halfway through simmering, but be sure to stir often to prevent sticking.
  2. Broth Consistency: If the soup thickens too much, add more vegetable broth as needed to reach your desired consistency.
  3. Herb Bundle: Tying the herbs together makes it easy to remove them before serving, ensuring a smooth eating experience.
  4. Make-Ahead: This soup tastes even better the next day as the flavors meld together. Store it in the fridge and reheat gently on the stove.

Nutrition

Find it online: https://recipes.gernarb.com/white-pasta-e-fagioli-a-hearty-and-flavorful-italian-classic/