Pasta e Fagioli

Pasta e fagioli is really the soup of my dreams. It’s hearty, thick and so flavorful without being heavy. Having my Nana Lulu’s version with a sandwich growing up was one of my favorite lunches in the world. Because she didn’t write anything down and cooked everything by feel, I came up with this version based on what I remember.

My nana's pasta e fagioli had loads of aromatics for sure. So I prepped a lot of garlic, onion and carrots to give it loads of flavor.
My nana’s pasta e fagioli had loads of aromatics for sure. So I prepped a lot of garlic, onion and carrots to give it loads of flavor.
The really big flavor came from lots of diced up pancetta though! Oh my do I love pancetta. It's the incredible Italian version of bacon and it takes any dish to the next level.
The really big flavor came from lots of diced up pancetta though! Oh my do I love pancetta. It’s the incredible Italian version of bacon and it takes any dish to the next level. The fat that it rendered out in the pasta e fagioli was pure liquid gold let me tell you.
The other big key I remembered from my Nana was that she used a bouquet garni. So like her, I bundled up fresh thyme, fresh rosemary and bay leaves tightly with kitchen twine.
The other big key I remembered from my Nana was that she used a bouquet garni. So like her, I bundled up fresh thyme, fresh rosemary and bay leaves tightly with kitchen twine. Letting that bundle steep in the pasta e fagioliĀ as it simmered gave it more depth of flavor than if I had just thrown in chopped herbs.
To give a more thick, creamy texture to the soup, I transferred a cup of it to my blender. Pureeing that portion of it and pouring it back in really made all of the difference with the texture. The final touch was to add the pasta in. It cooked right in the broth until to was tender.
To give a more thick, creamy texture to the soup, I transferred a cup of it to my blender. Pureeing that portion of it and pouring it back in really made all of the difference with the texture. The final touch was to add the pasta in. It cooked right in the broth until to was tender.

The absolute best part was that this whole soup came together in one pot. I love having less dishes to do! Oh my goodness, it was so flavorful and satisfying. It made a fantastic light dinner with crusty bread and then even better lunch the next day! I think my Nana would have been proud of this version. Hope you all enjoy this Italian classic! xoxo

Pasta e Fagioli
Pasta e Fagioli
5 from 2 votes
Pasta e Fagioli
Pasta e Fagioli
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This pasta e fagioli is pure amazing Italian comfort! It comes together easily and has so much flavor to warm the soul on cold nights. 

Course: Soup
Cuisine: Italian
Keyword: Pasta e Fagioli, Soup
Servings: 6
Calories: 388 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 2 whole bay leaves
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 1 dash olive oil plus additional for finishing
  • 1/4 pound pancetta diced small
  • 3 cloves garlic minced
  • 2 whole carrots peeled and sliced into thin rounds
  • 1 whole onion diced small
  • 1 can cannellini beans 15 ounce size
  • 1 can garbanzo beans 15 ounce size
  • 1 quart chicken stock
  • 1 large pinch salt
  • 1 large pinch freshly cracked black pepper
  • 1 1/2 cups small pasta shells uncooked
  • 1/2 cup freshly grated parmesan cheese
Instructions
  1. First, prepare the herb bundle. Tie the bay leaves, thyme and rosemary together into a tight package with kitchen twine, called a bouquet garni. Set it aside. Get out a sturdy dutch oven and heat the olive oil in it over medium high heat. Cook the diced pancetta in it until it just starts to render out its fat and crisp up. Add the garlic, carrots and onion and let them soften with the pancetta for a couple of minutes. Then pour in the beans with their liquid and the chicken stock. Season the mixture with generous pinches of the salt and pepper and add the bouquet garni.
  2. Bring the soup to a gentle boil, then reduce it to a simmer. Let it simmer for 30 minutes so that the flavors can meld, stirring occasionally. When the 30 minutes are up, remove the bouquet garni and get out a blender. Scoop a cup of the soup into the blender and blend it until it is smooth and thick. Pour it back into the pot of soup and bring it back up to a gentle boil. Add the small shells in and let them cook in the soup until tender for about 8-10 minutes. Take it off of the heat and stir in the parmesan cheese and an extra drizzle of olive oil to finish it. Serve immediately with crusty bread!
Nutrition Facts
Pasta e Fagioli
Amount Per Serving (1 bowl)
Calories 388 Calories from Fat 102
% Daily Value*
Fat 11.3g17%
Saturated Fat 4.3g27%
Cholesterol 29mg10%
Sodium 1254mg55%
Potassium 703mg20%
Carbohydrates 54.1g18%
Fiber 10.1g42%
Sugar 2.5g3%
Protein 20.4g41%
Calcium 150mg15%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
Pasta e Fagioli
Pasta e Fagioli

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12 thoughts on “Pasta e Fagioli”

  1. Okay I have to make this! My grandpa loves soup and since he lives with us I am always looking for soup recipes for dinner for him! So excited to try this- it looks yummy!

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