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pasta fagioli in gray bowl with a spoon with a sprig of fresh rosemary on top of it.

Authentic Pasta Fagioli Recipe

Amanda
This authentic pasta fagioli recipe is made with cannelini beans in a dutch oven. Serve this Italian comfort food with crusty bread for one of the best soup recipes that the whole family will love!
5 from 7 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish, Soup
Cuisine Italian
Servings 8 servings
Calories 340 kcal

Ingredients
  

  • 3 15-ounce cans cannellini beans
  • 1 quart chicken broth divided
  • 3 Tablespoons extra virgin olive oil
  • 4 ounces thick sliced pancetta diced into small pieces
  • 4 cloves garlic minced
  • 1 teaspoon minced fresh rosemary
  • pinch crushed red pepper flakes
  • 15 ounces whole peeled tomatoes crushed by hand into small pieces
  • 2 cups uncooked small shell pasta
  • grated pecorino romano for serving

Instructions
 

  • Puree one of the cans of beans with 1 cup of chicken broth or stock in a blender until smooth. For more texture, only pulse shortly.
  • Drain and rinse the other two cans of beans and set them aside.
  • Heat a dutch oven or large pot with the olive oil over medium heat on the stove top.
  • Add the diced pancetta and saute for 3-5 minutes until the pieces are browned and lightly crispy.
  • Add the garlic, rosemary and red pepper flakes and saute for an additional minute.
  • Carefully add in the reserved bean puree, whole beans, remaining chicken broth and tomatoes and stir to combine.
  • Increase the heat to medium high and bring the mixture to a boil.
  • Stir in the shell pasta and let it cook, while stirring occasionally for 10-12 minutes until the pasta is al dente.
  • Serve the soup hot topped with the pecorino romano cheese, if desired.

Notes

  • Pasta - Use small shells, elbow macaroni, or ditalini pasta.
  • Beans - Use cannellini beans, navy beans, or borlotti beans.
  • Pancetta - Use prosciutto or bacon instead of pancetta.
  • Tomatoes - Use crushed tomatoes or diced tomatoes in place of whole tomatoes.
  • White - Omit the tomatoes and add an additional cup of chicken broth.
  • Vegetarian - Omit the pancetta and use vegetable stock or broth.
  • Spinach - Stir in a large handful of fresh baby spinach at the end.
  • Make Ahead - Make this recipe up to 3 days ahead of time and store it in an airtight container in the refrigerator or up to 2 months in the freezer. Defrost in the refrigerator.
  • Leftovers - Store in an airtight container in the refrigerator for 3-5 days. Reheat over low heat on the stovetop or in the microwave with extra broth if needed.

Nutrition

Serving: 1cupCalories: 340kcalCarbohydrates: 47gProtein: 16gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 13mgSodium: 980mgPotassium: 213mgFiber: 9gSugar: 2gVitamin A: 79IUVitamin C: 5mgCalcium: 142mgIron: 5mg
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