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A steaming bowl of hearty pasta fagioli filled with pasta, beans, and vegetables.

Best way to grow your perfect Pasta Fagioli recipe in 4 steps

This recipe guides you through creating a delicious and hearty Pasta Fagioli in just four straightforward steps. Enjoy a warming and satisfying meal perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp Olive oil
  • 4 oz Pancetta, diced
  • 1 large Onion, chopped
  • 2 medium Carrots, chopped
  • 2 Celery stalks, chopped
  • 4 cloves Garlic, minced
  • 28 oz Crushed tomatoes
  • 2 15-oz cans Cannellini beans, drained and rinsed
  • 6 cups Chicken or vegetable broth
  • 1 cup Ditalini pasta
  • 0.25 cup Fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste
  • Parmesan cheese, grated for serving

Equipment

  • Large pot or Dutch oven
  • Slotted spoon

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then add pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
Cooking the Aromatics
  1. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Simmering the Soup
  1. Pour in the crushed tomatoes, cannellini beans, and chicken or vegetable broth. Bring the mixture to a boil, then reduce heat, cover, and simmer for 20 minutes to allow the flavors to meld.
Finishing Touches
  1. Add the ditalini pasta to the simmering soup and cook according to package directions, typically 7-10 minutes, until al dente. Stir in the chopped fresh parsley and the reserved crispy pancetta, season with salt and pepper to taste, and serve hot with grated Parmesan cheese.

Notes

For a richer flavor, use homemade broth. You can also add a pinch of red pepper flakes for a subtle kick. Leftovers can be stored in the refrigerator for up to 3 days. The pasta will absorb more liquid over time, so you might need to add a splash of broth when reheating.