This may not be authentic Pasta e Fagioli, but it’s still absolutely delicious. That’s the beauty of this recipe. It’s super-adaptable. Make it your own!
If you live in a cold-winter climate, you undoubtedly have at least one go-to soup recipe that you can whip up at a moment’s notice. For me that recipe is Pasta e Fagioli (pasta with beans). Consisting of just a few simple ingredients, all of which I usually have on hand, I generally make Pasta e Fagioli every few weeks throughout the winter season.
A traditional dish throughout most of Italy, Pasta e Fagioli has countless regional variations, each of which highlight the food traditions unique to each region. Many northern versions of Pasta e Fagioli are creamy thick with large noodles and fortified with chunks of potato, while southern versions tend to be more tomato-forward and spicy with peperoncino flakes. Most regional versions do contain some form of pork for adding an additional punch of flavor, whether it’s pancetta (pork belly cured in salt and pepper) or gucianale (pork jowl/cheek cured in salt and spices).
Personally, I tend to prefer the tomato-based versions associated with the more southerly Italian regions, with small tubular-shaped pasta (ditalini), oregano, and rosemary. Additionally, although it is decidedly un-Italian, I use American bacon, which is smoked, while pancetta and gucianale are salt-cured. The smokiness of American bacon provides an interesting contrast with the creamy cannellini beans, as well as the herbal, faintly resinous note of the fresh oregano and rosemary. Love to serve Pasta e Fagioli with a drizzle of olive oil and fresh grated parmesan or pecorino romano cheese.
Pasta e Fagioli
Makes six to eight servings
Ingredients
2 tablespoons extra virgin olive oil
6 slices thick-cut American bacon, diced
1 medium yellow onion, diced
3-4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
28 oz. can whole peeled plum tomatoes
2 14.5 oz. cans cannellini beans, drained and rinsed
4 cups chicken broth
2 cups water
1 teaspoon kosher salt (or scant 1/2 teaspoon regular table salt)
1 bay leaf
1 sprig fresh rosemary
1 1/4 cup ditalini pasta
Grated parmesan or pecorino romano for serving
Preparation
In a large, heavy Dutch oven, heat olive oil over medium heat. Add in diced bacon. Sauté, stirring occasionally, until bacon is crisp (about 6-8 minutes).
Add in diced onion, sauté until soft and transparent (approximately 5 minutes). Add in garlic, red pepper flakes, and oregano. Sauté until fragrant (approximately 1 minute).
Add in canned tomatoes (crush well with hands), cannellini beans, chicken broth, water, kosher salt, bay leaf, and rosemary sprig. Heat to full simmer, cover and simmer gently for 10-15 minutes.
Add in ditalini pasta and simmer, with lid off, until pasta is al dente (approximately 10-12 minutes).
Turn off heat and let soup rest, uncovered, for 10-15 minutes.
Taste for seasonings and add more kosher salt if necessary (usually no more than a 1/2 teaspoon kosher or 1/4 teaspoon table salt is necessary).
Serve in bowls with a drizzle of extra virgin olive oil and cheese.
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ALL TEXT WRITTEN BY STACEY. PHOTOS BY STACEY UNLESS OTHERWISE INDICATED.
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Wonderful!! So glad you found what you were looking for.