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Pasta e Fagioli

Julia Frey of Vikalinka
Pasta e Fagioli soup is an Italian classic for a reason. It's delicious and satisfying, not to mention is so cheap to make!
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 357 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 50g/1/4 cup pancetta or prosciutto diced
  • 1 onion
  • 1 carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 2 sprigs fresh rosemary or thyme or ½ tsp dried
  • 1 litre/4 cups chicken or vegetable stock
  • 1-2 Parmesan rinds for flavour optional
  • 2 bay leaves
  • 125ml/1/2 cup tomato passata or crushed tomatoes
  • salt to taste
  • 800g/28 oz canned borlotti beans with liquid 470g drained weight
  • 150g/1 cup small pasta (I used macaroni)
  • 1 tbsp parsley chopped
  • 1 tbsp Parmesan cheese for garnish

Instructions
 

  • Dice the pancetta finely, then fry in the olive oil until the fat renders. Add in chopped onion, finely diced carrot and celery and cook for 5-7 minutes over low heat until the onions are softened, add minced garlic and chopped rosemary and cook for 30 seconds longer.
  • Pour in the vegetable stock, Parmesan rinds if using, and stir to combine, then add the bay leaves, the canned beans with the liquid and tomato passata, add a pinch of salt and bring to a boil, then lower the heat and simmer for 20 minutes. Then remove ⅓ of the soup and process in the blender, add back to the pot and stir to combine.
  • Add the pasta and cook according to the package instructions, approximately for 7-8 minutes. It should be al dente. Add more seasoning if needed. Serve topped with chopped parsley and Parmesan cheese and a drizzle of good quality olive oil.

Nutrition

Calories: 357kcalCarbohydrates: 53gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 9mgSodium: 1143mgPotassium: 637mgFiber: 10gSugar: 4gVitamin A: 2762IUVitamin C: 9mgCalcium: 95mgIron: 3mg
Keyword pasta e fagioli
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