Our Mom's recipe for Pasta e Fagioli is a simple one! A delicious soup with tender small white beans, tomatoes, Italian pancetta, fresh basil and mini pasta infused into a flavorful broth is so good, it's perfect every time!
High in fiber and full of health benefits, a dish you 'll want to make often for the entire family. Serve pasta e fagioli with a simple salad or toasted Italian bread and you have a meal!
Pancetta is an Italian cured meat that gives a nice bacon flavor when cooked. We believe it's Mom's "secret ingredient" to her flavorful broth. So tasty, everyone will ask for seconds! And, don't forget to add some grated parmigiana cheese on top just before serving!
Here's a Tip: Quick and faster way to make this? I highly recommend using cans of cannellini beans. Just rinse before adding to the broth. Freeze the leftovers for those busy days when you need something quick for dinner.
Italian White Bean Soup - Pasta e Fagioli
3 Tbsp. olive oil
2 onions - chopped
6 garlic cloves - chopped
3 slices Italian Pancetta - chopped 1/4 inch thick
1/8 tsp. red pepper flakes
2 tsp. sea salt
1- 28 ounce can peeled tomatoes
1- 32 ounce organic chicken stock
2 cups water - (2 cups more if needed )
1 handful of fresh basil- chopped
1/2 pound Ditalini Pasta or any small pasta- (used Barilla Pasta)
Grated Parmesan cheese - (optional)
Soak beans overnight, drain and rinse. Or in a large pot, bring 6 to 8 cups of water to boil. Boil beans for 20 minutes. Remove from heat. Cover and let stand for about one hour. Rinse beans well.
In a large pot. Heat olive oil, add the onions, garlic and pancetta.
Simmer on low heat, and saute until the pancetta has turned lightly brown.
Add the pepper flakes and sea salt. Add the peeled tomatoes, chicken broth, water, and fresh basil.
Add the rinsed white beans.
Cover and simmer gently for about 1 to 2 hours until desired tenderness is reached.
Add the Ditalini pasta. Simmer for another 10 minutes and serve.