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White Pasta e Fagioli

Hearty White Pasta e Fagioli to Warm Your Soul

A comforting bowl of White Pasta e Fagioli that’s rich in flavor and perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 oz Pancetta Adds a savory, smoky flavor; substitute with Canadian bacon or smoked ham.
  • 1 medium Yellow Onion Diced; can substitute with shallots.
  • 2 ribs Celery Sliced; no direct substitutions.
  • 4 cloves Garlic Minced; substitute with garlic powder if fresh is unavailable.
  • Kosher Salt Essential for seasoning; adjust to taste.
  • 6 cups Vegetable Broth Chicken broth can be used for more depth.
  • 1 Parmesan Rind Infuses a subtle cheesiness; omit for dairy-free.
For the Beans and Potatoes
  • 30 oz Cannellini Beans Drained and rinsed; plus 15 oz. undrained and pureed.
  • 2 medium Russet Potatoes Peeled and diced; can use Yukon Gold for creaminess.
For the Pasta
  • 1 cup Ditalini Pasta Can replace with small pasta shapes like tubetti.
For the Seasoning
  • 3 sprigs Thyme Fresh; dried can be used as an alternative.
  • 3 sprigs Oregano Fresh; dried can be used as an alternative.
  • 3 sprigs Parsley Fresh; dried can be used as an alternative.
  • 1/2 teaspoon White Pepper Can substitute with black pepper.
For Garnishing
  • 1/3 cup Parmesan Cheese For serving, sprinkle on top.
  • Parsley Minced, for garnish; can use basil.
  • 6 teaspoons Extra Virgin Olive Oil For serving, drizzle on top.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a Dutch oven over medium heat, cook diced pancetta until crispy, about 5-7 minutes. Remove and leave fat behind.
  2. Add diced yellow onion, sliced celery, and minced garlic to the pot. Season with kosher salt and sauté for about 8 minutes until softened.
  3. Puree one can of cannellini beans until smooth. Rinse and drain the remaining beans, keeping one can whole.
  4. Stir pureed beans and whole beans into the pot with diced potatoes, parmesan rind, and fresh herbs. Add vegetable broth and simmer for about 30 minutes.
  5. Cook ditalini pasta separately in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
  6. Remove the herb bundle and parmesan rind from the soup. Stir in the cooked pasta and reserved pancetta, warming everything for 3-5 minutes.
  7. Ladle soup into bowls, garnishing with grated parmesan, minced parsley, and olive oil.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 18gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 900mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze without pasta for up to 3 months.

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