Italian Pasta Fagioli Recipe

Pasta e Fagioli is an Italian soup that consists of beans, vegetables, pasta, herbs and cheese. The soup is made by first rendering fat from pancetta.

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 5 minutes

Total Time: 1 hour

Ingredients

• Extra-virgin olive oil, (plus more for serving) – 2 tbsp
• Onion (finely diced) – 1 cup
• Carrot (finely diced) – ¼ cup
• Celery (finely diced) – ¼ cup
• Pancetta (chopped) – 3 oz
• Garlic (minced) – 2 tsp
• Bay leaves – 2
• White wine – ½ cup
• Chicken broth (no salt added) – 6 cups
• Cannellini (no salt added) – 2 cans
• Lentils (dried) – ¼ cup
• Roma tomatoes – 1 cup
• Rosemary (fresh, minced) – 1 Tbsp
• Ditalini pasta – 1 cup
• Kosher salt – to taste
• Black pepper (freshly ground) – to taste
• Parmigiano-Reggiano cheese (grated, plus more for serving) – 1/3 cup

Instructions

1. Heat the 2 tablespoons of oil in a large pot over medium heat.
2. Add the onion, carrot, celery, pancetta, garlic and bay leaves, stirring to coat.
4. Cook until the fat from the pancetta renders out and the vegetables become translucent, about 7 minutes.
5. Add the wine and cook for about 10 minutes, until it has nearly evaporated.
6. Add the broth, beans, lentils, rosemary, tomatoes and their juices.
7. Increase the heat to high; cover and bring to a boil, then reduce the heat to medium-low and cook, uncovered, until the lentils are tender, 20 to 22 minutes.
8. Use a slotted spoon to transfer 1 cup of the bean mixture and a little liquid to a blender.
9. Remove the center knob so steam can escape. Hold a paper towel over the opening. Puree until smooth and set aside.
10. Add the dried pasta to the pot, stirring to incorporate; increase the heat to medium-high.
11. Boil until the pasta is tender but still firm to the bite.
12. Remove and discard the bay leaves.
13. Stir the pureed bean mixture into the soup.
14. Season with salt and pepper to taste.
15. Cook until heated through, 2-3 minutes.
16. Remove from heat; stir in the Parmigiano-Reggiano.
17. Let the soup sit for 5 minutes, then ladle it into individual bowls.
18. Drizzle each portion with extra-virgin olive oil, then sprinkle with cheese.