Pasta e Fagioli (Pasta and Beans Soup)
This pasta fagioli recipe (pasta and beans soup) is made with canned white beans, pasta, and veggies and is even better than Olive Garden's!
Servings 6
Calories 400kcal
Ingredients
- 4 oz diced pancetta
- 3 tablespoons extra-virgin olive oil divided
- 1 medium yellow onion
- 2 carrots chopped
- 2 ribs of celery chopped
- ½ cup chopped fennel bulb
- 4 cloves garlic
- ½ teaspoon fennel seed crushed to release oils
- 1 teaspoon kosher salt divided
- 1 tablespoon fresh rosemary finely chopped, plus more for serving
- ⅛ teaspoon red pepper flakes
- 6 ounces tomato paste about ¼ cup
- 6 cups chicken stock
- 1 bay leaf
- 2 15 ounce cans cannellini beans drained and rinsed
- 2 cups kale slivered
- 1 inch chunk Parmesan rind
- 6 ounces uncooked ditalini pasta
- 1 tablespoon butter
- grated Parmesan cheese for serving
Instructions
- In a large Dutch oven or heavy bottom pot, cook the pancetta on medium-low for about 7 minutes or until tender-crisp. Remove the pancetta with a slotted spoon and set aside leaving the rendered fat in the pot. Increase the heat to medium and add 2 tablespoons of olive oil to the Dutch oven. Add the onion, and cook for 5 minutes, stirring occasionally. Add the chopped carrots, celery, and chopped fennel. Sauté for 5 minutes, stirring occasionally. Crush the fennel seeds between your fingers and add to the pot with the garlic, rosemary, red pepper flakes, and kosher salt. Stir and cook for 2 minutes or until the garlic becomes fragrant. Stir in the tomato paste so it coats the vegetables and cook for 2-3 minutes.
- Add the chicken stock, bay leaf, and Parmesan rind, bring to a boil then reduce heat to a rolling simmer and cook for 10 minutes. Add the pasta and cook covered partially with a lid for 10 minutes. Stir in the beans, reserved pancetta, and kale, and cook until the beans are warmed through and the kale has wilted.
- Remove the Parmesan rind and bay leaf then serve with more fresh rosemary and shaved or grated Parmesan.
Notes
As the soup sits, the pasta soaks up a lot of the broth. If you’re planning on making this ahead of time or saving for leftovers, consider cooking the pasta separately from the soup and then combining them in the soup bowl once all is done cooking.