This hearty pasta and bean soup is Italian American comfort food at its best. From type of bean to shape of pasta—and even whether or not it contains meat—the iterations of this Italian American pasta... show more
soupappetizersmain course
Pasta e Fagioli
Katie Leaird (Katie Leaird)
6
servings
0
minutes
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Ingredients
Instructions
1
Note: You can use any small pasta shape, such as tubettini, elbow macaroni, or small shells, in place of the ditalini. To make this soup vegetarian, omit the pancetta and substitute vegetable broth for the chicken broth. If you do not have a food processor, you can use a blender to process the beans and water in step 1.
2
Process 1 can of beans and water in food processor until smooth, about 30 seconds. Set aside.
3
Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
4
Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, remaining can of beans, and pureed bean mixture. Bring to boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
5
Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.
6
TO MAKE AHEAD: At end of step 3, let soup cool completely. Refrigerate soup for up to 2 days or freeze for up to 1 month. Let frozen soup thaw completely in refrigerator before reheating. To serve, bring soup to boil and continue with step four.
Pasta e Fagioli
Katie Leaird (Katie Leaird)
6
servings
0
minutes
This hearty pasta and bean soup is Italian American comfort food at its best. From type of bean to shape of pasta—and even whether or not it contains meat—the iterations of this Italian American pasta... show more
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Instructions
1
Note: You can use any small pasta shape, such as tubettini, elbow macaroni, or small shells, in place of the ditalini. To make this soup vegetarian, omit the pancetta and substitute vegetable broth for the chicken broth. If you do not have a food processor, you can use a blender to process the beans and water in step 1.
2
Process 1 can of beans and water in food processor until smooth, about 30 seconds. Set aside.
3
Heat oil in large saucepan over medium heat until shimmering. Add onions, carrots, celery, pancetta, salt, and pepper and cook until vegetables are softened, about 10 minutes.
4
Add tomato paste, garlic, and pepper flakes, if using, and cook until fragrant, about 2 minutes. Stir in broth, remaining can of beans, and pureed bean mixture. Bring to boil, reduce heat to medium-low, and simmer, stirring occasionally, until flavors have melded, about 10 minutes.
5
Increase heat to medium and bring to boil. Add pasta and cook, stirring occasionally, until pasta is al dente, about 12 minutes. Off heat, stir in Parmesan and basil. Serve, drizzled with extra oil and passing extra Parmesan separately.
6
TO MAKE AHEAD: At end of step 3, let soup cool completely. Refrigerate soup for up to 2 days or freeze for up to 1 month. Let frozen soup thaw completely in refrigerator before reheating. To serve, bring soup to boil and continue with step four.
soupappetizersmain course
