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Pasta e Fagioli

a bowl of homemade pasta e fagioli sprinkled with parsley and parmesan surrounded by slices of crusty bread
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 4 ounces pancetta, diced
  • 1 medium yellow onion, finely chopped
  • 1 large carrot, finely diced (about 1 cup)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce) can diced tomatoes
  • 4 cups chicken stock
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • 1 teaspoon sea salt, plus more for serving
  • ¼ teaspoon freshly cracked black pepper, plus more for serving
  • 1 cup dry ditalini pasta or other small pasta shape
  • 2 (15-ounce) cans cannellini or great northern beans, drained and rinsed
  • ½ cup freshly grated Parmesan cheese, plus more for serving
  • Minced flat leaf parsley, for serving (optional)
  • Crusty bread, for serving (optional)

Method

  1. Add the pancetta to a large pot over medium heat and cook, stirring, until browned, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.

  2. Drain off all but 2 tablespoons of the fat from the pot. Add the onion and carrot and cook, stirring, until softened, 4 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute more. Stir in the tomato sauce, diced tomatoes, chicken stock, rosemary, thyme, basil, sugar, salt, pepper, and 2 cups of water. Increase the heat to high and bring to a boil.

  3. Stir in the pasta, reduce the heat to medium, and simmer until the pasta is al dente, 15-18 minutes. Add in the beans, Parmesan cheese and pancetta and cook, stirring, until warmed through, about 2 minutes more.

  4. Divide between 8 bowls. Top each with parsley (if using), parmesan, salt, and pepper to taste. Serve with crusty bread on the side if using.