Pasta e Fagioli (Traditional Italian Pasta and Beans)
Traditional Italian Pasta e Fagioli made with soffritto, beans, small pasta, and bacon — a comforting, rustic pasta and bean soup full of authentic flavor.
Servings: 2 people
Calories: 521kcal
Ingredients
- 1½ oz Bacon diced
- 2-3 tablespoon Soffritto finely minced onion, carrot and celery in equal quantity
- 1 Garlic Clove minced
- 1 tablespoon Tomato Paste
- 3 ½ oz Cannellini or Brown Beans canned or cooked
- 5 ½ oz Ditalini or Pasta Mista
- 1 Bay Leaf
- ⅓ teaspoon Rosemary
- 2 cups Vegetable Broth or Water
- 1 tablespoon Olive Oil
- Fresh Parsley optional
- Salt & Black Pepper to taste
- Grated Parmesan for serving
Instructions
- Heat olive oil in a large pot. Add diced bacon and cook until lightly crispy. Add onion, celery, and carrot. Cook gently for 6–8 minutes until soft.
- Stir in garlic and tomato paste and cook 1 minute.
- Add the pasta directly to the pot and cook until tender. Then cover with the broth. Add the bay leaf, and rosemary. Simmer 15 minutes.
- When the pasta is almost al dente, add the beans and finish cooking. Adjust the heat if it's too liquid, or add a splash of broth or water if it gets too dense. Adjust seasoning to taste.
- Serve topped with parsley, Parmesan, and a tiny drizzle of olive oil.
Video
Notes
- Dice the soffritto finely for even cooking. It should disappear in the sauce once cooked.
- Adjust thickness with broth depending on preference.
- A Parmesan rind in the broth adds incredible depth.
Nutrition
Calories: 521kcal | Carbohydrates: 75g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 14mg | Sodium: 1152mg | Potassium: 543mg | Fiber: 5g | Sugar: 6g | Vitamin A: 634IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 3mg
