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Pasta e Fagioli (Soup with Pasta, Beans and Vegetables)

December 27, 2010

Originally I posted this recipe as a Meatless Monday post, but totally missed the pancetta in there! My brain is still on vacation. However, who doesn’t love a nice hot bowl of soup in the middle of winter in New England? So sorry about the not-so-meatless recipe, but I promise you that it’s oh-so-delicious! – Alison

This traditional Italian soup is very hearty and satisfying, loaded with pasta, beans, and vegetables. You can use whatever vegetables you’d like, or try red beans instead of white. You can also substitute vegetable stock for the chicken stock. Small pasta shapes such as ditalini or macaroni work well in this soup. Recipe courtesy of Oldways friend, Sara Talcott.

Pasta e Fagioli (Soup with Pasta, Beans and Vegetables)

*8 servings*

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/8 pound (about 3 slices) pancetta, chopped
  • 2 fresh sprigs rosemary
  • 1 fresh sprig thyme
  • 2 dried bay leaves
  • 1 medium onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 rib celery, finely chopped
  • 4 large cloves garlic, minced
  • Coarse salt and pepper
  • 2 -15 ounce cans cannellini (white) beans
  • 1 cup canned tomato sauce or canned crushed tomatoes
  • 2 cups water
  • 1 quart low sodium chicken stock (or vegetable stock if you choose)
  • 6 ounces ditalini pasta
  • Grated Parmesan or Romano for serving

Preparation

  1. Heat a stock pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season with salt and pepper. Add the beans, tomato sauce, water, and stock to pot and raise heat to high.
  2. Bring soup to a rapid boil and add the pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. The rosemary and thyme leaves will separate from stems as soup cooks—just remove the stems and bay leaf from soup after turning off heat. Let soup rest and begin to cool for a few minutes. Serve in deep soup bowls with cheese on top.

Nutritional Analysis

Per serving: Calories: 278, Protein: 12 grams, Fat: 8 grams, Saturated Fat: 2 grams, Carbohydrates: 42 grams, Fiber: 7 grams, Sodium: 389 grams.

Visit the Oldways website for more information on the Mediterranean Diet and the health benefits of pasta.

Like this recipe? Discover more in The Oldways Table: Essays and Recipes from the Culinary Think Tank

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