As the wind howls outside, I find solace in a bowl of comfort that’s always close to my heart: White Pasta e Fagioli. This classic Italian soup is more than just a meal; it’s an embrace in a bowl, featuring the rich flavors of crispy pancetta, creamy white beans, and tender potatoes, all harmoniously nestled in a savory broth. With its quick prep time and heartwarming taste, this creamy twist on a beloved recipe is perfect for those cozy nights when you crave something hearty. Plus, it fills the kitchen with the irresistible scent of herbs and simmering goodness—making it not just a dish, but an experience that warms the soul. Curious about the magic that happens in just one pot? Let’s dive into this delicious journey together!

Why Is This Pasta e Fagioli Special?

Comforting warmth: This hearty White Pasta e Fagioli envelops you in a cozy hug, making it the ideal dish for chilly evenings.

Easy preparation: Crafted in just one pot, this recipe keeps cleanup minimal while letting you savor every spoonful.

Flavor explosion: The savory pancetta and fragrant herbs meld together, creating a rich broth that captivates your taste buds.

Versatile ingredients: Feel free to customize with fresh greens or other beans—it’s the perfect canvas for your creativity.

Crowd-pleaser: Whether it’s a family dinner or cozy get-together, this soup always impresses and leaves everyone asking for seconds!

Pair it with a slice of crusty bread or a side of grilled cheese for a satisfying meal, or explore other comforting pasta options like Broccoli Pasta Light or Roasted Veggie Pasta. Enjoy the experience!

White Pasta e Fagioli Ingredients

For the Soup Base
• Pancetta – Adds a savory, smoky flavor to the soup; substitutable with Canadian bacon or smoked ham.
• Yellow Onion (1 medium, diced) – Provides sweetness and a solid flavor base; can be substituted with shallots for a milder taste.
• Celery (2 ribs, sliced) – Contributes crunchy texture and aromatic flavor; no direct substitutions, but green bell pepper can add a twist.
• Garlic (4 cloves, minced) – Elevates the flavor profile; use 1/4 tsp of garlic powder if fresh is unavailable.
• Kosher Salt – Essential for seasoning; adjust to taste.
• Vegetable Broth (6 cups) – Serves as the soup’s base; chicken broth can provide extra depth if desired.
• Parmesan Rind (1) – Infuses a subtle cheesiness; omit for a dairy-free version or replace with Grana Padano.

For the Beans and Potatoes
• Cannellini Beans (30 oz., drained and rinsed; plus 15 oz. undrained and pureed) – Adds creaminess and nutrition; you can swap any white beans if needed.
• Russet Potatoes (2 medium, peeled and diced) – Adds heartiness and bulk to the soup; Yukon Gold potatoes can be used for a creamier texture.

For the Pasta
• Ditalini Pasta (1 cup) – Adds texture and a hearty feel to the soup; replace with any small pasta shape like tubetti or macaroni.

For the Seasoning
• Thyme (3 sprigs), Oregano (3 sprigs), Parsley (3 sprigs) – Fresh herbs create aromatic depth in the soup; dried herbs are a suitable alternative if fresh are not available.
• White Pepper (1/2 teaspoon) – Adds delicate heat to the dish; feel free to use black pepper instead.

For Garnishing
• Parmesan Cheese (1/3 cup, for serving) – Adds nuttiness and enhances the final flavor; sprinkle on top before serving.
• Parsley (minced, for garnish) – Brightens the dish; basil can be used for a twist of flavor.
• Extra Virgin Olive Oil (6 teaspoons, for serving) – Enriches the final dish with a finishing touch of flavor.

Each ingredient plays a vital role in crafting the comforting and rich experience that is White Pasta e Fagioli. Get ready to savor each bite!

Step‑by‑Step Instructions for Creamy White Pasta e Fagioli with Pancetta and Herbs

Step 1: Cook Pancetta
In a Dutch oven over medium heat, add diced pancetta and cook until crispy, about 5-7 minutes. Stir occasionally, allowing the fat to render beautifully while the pancetta turns golden. Once crispy, remove the pancetta from the pot, leaving the flavorful fat behind for the next steps.

Step 2: Prepare Aromatics
Using the same pot with the rendered fat, add diced yellow onion, sliced celery, and minced garlic. Season with a pinch of kosher salt and sauté for about 8 minutes, stirring frequently, until the vegetables are softened and aromatic. This will lay a solid flavor base for your White Pasta e Fagioli.

Step 3: Bean Preparation
While the aromatics are cooking, take one can of cannellini beans and puree it until smooth using a blender or food processor. Rinse and drain the remaining cans, keeping one can whole. Set these aside as they will blend seamlessly into the creamy broth later.

Step 4: Combine Ingredients
Stir the pureed beans and whole beans into the pot, along with peeled and diced russet potatoes, parmesan rind, and a bundle of fresh thyme, oregano, and parsley. Pour in 6 cups of vegetable broth, then bring the mixture to a gentle simmer. Allow it to cook for about 30 minutes, letting the flavors meld and the potatoes become tender.

Step 5: Cook Pasta
In a separate pot, bring salted water to a boil and cook the ditalini pasta until al dente, typically around 8-10 minutes. Once cooked, drain the pasta and set it aside. This will ensure your pasta stays perfectly textured when added to the soup.

Step 6: Finish Soup
Remove the herb bundle and parmesan rind from the soup after simmering. Stir in the cooked pasta and the reserved crispy pancetta, allowing everything to warm through for about 3-5 minutes. This final step will create the harmonious flavors of your White Pasta e Fagioli.

Step 7: Serve
Ladle generous portions of the soup into bowls, garnishing each with a sprinkle of freshly grated parmesan cheese, minced parsley, and a drizzle of extra virgin olive oil. This delightful presentation not only enhances the dish’s flavor but also adds a beautiful finishing touch.

White Pasta e Fagioli Variations

Experiment with your White Pasta e Fagioli recipe to make it uniquely yours and discover delightful flavors!

Dairy-Free: Omit the parmesan rind and cheese, or replace with nutritional yeast for a cheesy umami flavor.
Spicy Kick: Add a pinch of red pepper flakes while sautéing the aromatics for a warm burst of heat.
Vegetable Boost: Stir in fresh spinach or kale towards the end of cooking for added nutrition and vibrant color.
Alternative Beans: Swap out cannellini beans for Great Northern or navy beans for a different texture and flavor in every bowl.
Sweet Potato Surprise: Substitute russet potatoes with sweet potatoes for a hint of natural sweetness and a vibrant color contrast.
Creamy Texture: Blend all the beans for a super smooth and creamy soup that thickens and enriches the dish beautifully.
Herb Variation: Experiment with fresh basil or rosemary instead of parsley and thyme for an aromatic twist.
Pasta Variety: Use small shapes like orzo or macaroni instead of ditalini for a fun change in texture; they work just as well in this cozy dish.

Feel free to explore these variations and make the recipe your own! If you’re craving more comforting pasta dishes, check out Creamy Rotisserie Chicken Pasta or try a refreshing spin with Pasta Primavera Bright. Enjoy your culinary adventure!

Expert Tips for White Pasta e Fagioli

Flavor Depth: Incorporate more herbs: Feel free to allow the soup to simmer longer to enhance the infusion of aromatic flavors in your White Pasta e Fagioli.

Pasta Perfection: Cook separately: To prevent overcooked and mushy pasta, always prepare the ditalini separately and stir it in just before serving.

Taste Testing: Adjust for seasoning: Always taste your soup before serving to ensure you have the perfect salt balance; adjust as necessary for optimal flavor.

Creamy Consistency: Blend your beans: Pureeing half of the beans creates a creamy texture that elevates your soup, making it feel rich and indulgent.

Storing Wisely: Store leftovers smartly: If you plan to enjoy this dish over several days, store the pasta separately to prevent it from soaking up too much liquid.

What to Serve with Creamy White Pasta e Fagioli with Pancetta and Herbs?

A warm bowl of this comforting soup begs for delightful companions to create a satisfying meal experience.

Crusty Garlic Bread: The perfect vehicle for soaking up the rich broth, enhancing each hearty bite of soup.
Caesar Salad: Crunchy romaine and creamy dressing provide a refreshing contrast to the warmth of the soup.
Bruschetta: Bright, fresh tomatoes and basil on toasted bread add a delicious burst of flavor that complements the savory soup.
Herbed Focaccia: Soft and flavorful, this bread is a wonderful accompaniment, great for dipping into the creamy soup.
Grilled Cheese Sandwich: A classic pairing, with gooey, melty cheese juxtaposing the creamy texture of the Pasta e Fagioli for ultimate comfort.
Roasted Vegetable Platter: Add some texture and nutrition with colorful roasted vegetables, creating an inviting and healthy side.
Italian Red Wine: A glass of Chianti adds sophistication and brings out the flavors of the pancetta and herbs.
Tiramisu: Conclude the meal on a sweet note with this classic Italian dessert that perfectly balances your savory dining experience.

How to Store and Freeze White Pasta e Fagioli

Fridge: Store leftovers in an airtight container for up to 3 days to maintain freshness. The pasta will absorb broth over time, so you may need to add a splash of broth when reheating.

Freezer: For longer storage, freeze the soup without pasta for up to 3 months. Thaw overnight in the fridge before reheating on the stove.

Reheating: Gently reheat on the stovetop, adding a bit of broth to restore desired consistency. Stir occasionally to prevent sticking.

Make-Ahead: For busy days, prepare the soup without pasta in advance and store. Cook the pasta freshly just before serving for the best texture!

Make Ahead Options

These creamy White Pasta e Fagioli are perfect for meal prep enthusiasts looking to save time during busy weekdays! You can prepare the soup base (without the pasta) up to 3 days in advance by cooking the pancetta, sautéing the aromatics, and combining the beans and potatoes in the broth. Let it cool completely before refrigerating in an airtight container. When you’re ready to serve, simply reheat the soup on the stove, cook the ditalini pasta separately, and add it in right before serving for the best texture. By following these steps, you’ll enjoy a warming, hearty meal that’s just as delicious as if made fresh.

White Pasta e Fagioli Recipe FAQs

What type of beans should I use for White Pasta e Fagioli?
For this recipe, cannellini beans are recommended for their creaminess and flavor. However, you can swap them for any white beans, like Great Northern or navy beans, if needed.

How long can I store leftovers in the fridge?
You can store leftovers of your White Pasta e Fagioli in an airtight container in the refrigerator for up to 3 days. Just remember to add a splash of broth when reheating, as the pasta tends to absorb liquid over time.

Can I freeze the soup, and how do I do it?
Absolutely! You can freeze the soup without pasta for up to 3 months. To freeze, let the soup cool completely, then pour it into freezer-safe containers. Make sure to leave some space for expansion. When ready to enjoy, thaw it overnight in the fridge and reheat gently on the stove, adding a bit of broth as needed.

What if my soup is too thick after reheating?
If you find that your soup has thickened too much during storage, don’t worry! Simply add a little warm broth or water to thin it out to your desired consistency while stirring gently over low heat.

Are there any dietary considerations for this dish?
Yes! If you have dietary restrictions, you can easily customize this recipe. For a gluten-free version, swap the ditalini pasta with a gluten-free pasta alternative. If you’re vegan, omit the pancetta and use a vegetable broth to keep the flavors rich and robust. Always check ingredient labels for potential allergens!