Pasta e Fagioli translates to “pasta and beans” but what it really means is a soul soothing soup that is quick and easy to make out of items you most likely have on hand already.
It only takes about a half an hour to make, is a one-pot wonder, and is full of hearty pasta, cannellini beans and lentils rounded out by sweet tomato and salty pancetta. This soup is a perfect go-to when you’re hungry now (as I often am) and haven’t been to the grocery store for any specialty ingredients. And now that the weather has turned colder, soup finds its way onto my dinner table more often than not.
Chris even came home from work last night specifically craving this soup! I think it turned out pretty good.
Pasta e Fagioli
- 3 slices pancetta (about 1/8 pound), diced
- 2 medium sized carrots, peeled and diced
- 2 stalks celery, sliced
- 1 small white onion, peeled and diced
- 1 cup white wine
- 4 cups chicken stock
- 1 28 oz can San Marzano tomatoes
- 1 15 oz can cannellini beans, drained and rinsed
- 1 cup dried green lentils
- 1 cup kale or rainbow chard or dark leafy green of your choice, chopped
- 2 cups ditalini pasta
- 1 tablespoon minced fresh rosemary
- 2 bay leaves
- 1/4 cup grated Parmigiano Reggiano, plus more for the top
- olive oil, salt and pepper
In a large pot over medium heat, cook the pancetta until crispy and the fat has rendered, about five minutes. Add the carrot, celery and onion to the pot and cook until beginning to soften, 2-3 minutes. Add the white wine, bay leaves and rosemary to the pot and cook until almost all of the wine has evaporated, 5-8 minutes.
Add the stock, beans, greens, lentils and tomatoes to the pot and bring to a boil. Reduce to a simmer and cook for 20-30 minutes until the lentils are tender.
Using a slotted spoon, remove about a cups worth of the beans and lentils and such and move to a blender. Blend with a little bit of the soup stock until you have a smooth and thick puree.
Meanwhile, add the pasta to the soup and cook until al dente, about 8 minutes. Add the bean puree and the grated parmigiano into the soup and stir until thick. If too thick, you can add a little water to thin it back to your desired consistency. Season with salt and pepper.
To serve, ladle into bowls. Grate over some more parmigiano and drizzle a little olive oil over the top. Some croutons or some nice toasted focaccia would be delicious alongside for all your dipping pleasure. Enjoy!