Authentic Pasta Fagioli with Pancetta Recipe (a Pasta and Bean Soup)
Authentic Pasta e Fagioli with pancetta recipe, a pasta and bean soup features hearty dried beans, al dente pasta and savory pancetta -- perfectly portioned for two.
Servings: 3
Ingredients
- ½ pound bag of heirloom “soft” white dry beans. Try cranberry Try cranberry, pinto, adzuki, cannellini, navy
- 1 tablespoons good olive oil plus extra for serving
- 3 ounces pancetta ¼-inch-diced
- 1 small onion chopped (about ½ cup)
- 1 carrot chopped
- 1 small leek chopped
- 2 teaspoons garlic , minced (2 cloves)
- ¼ teaspoon crushed red pepper flakes
- 14.5 ounce can crushed tomatoes, preferably San Marzano
- ½ cup dry red wine
- 3 cups chicken stock preferably homemade or use a good quality purchased stock.
- Kosher salt and freshly ground black pepper
- ½ cup miniature pasta such as ditalini or tubettini
- ¼ cup grated Parmesan cheese plus extra for serving
- 1 tablespoon balsamic vinegar
- fresh basil leaves julienned, for serving
Instructions
Soak Beans
- The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches, and refrigerate overnight.
Cook Beans
- The next day, drain the beans, rinse under cold running water, and drain again. Place the beans in a large pot with 4 cups of cold water. Bring to a boil, lower the heat, and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin should easily peel away.
Make Soup Base
- Meanwhile, heat the oil in a 3 quart stockpot or Dutch oven over medium heat. Add the pancetta, carrot, onion, and leek and sauté over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and sauté for one minute. Add the tomatoes, wine, 2 cups of the chicken stock, 1 ½ teaspoons salt, and ½ teaspoon black pepper and turn off the heat.
- Drain the beans and add two-thirds of them to the soup. Using an immersion blender or food mill, blend a third of the beans until they becomes a paste -like, discard any remaining skins.
Finishing Touches
- Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat, and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 1 more cups chicken stock if the soup is too thick.
- Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan, and some basil. Serve hot with extra Parmesan on the side.
Video
Notes
Storage and Reheating: Leftover pasta e fagioli will keep in the fridge for up to 5 day or in the freezer for up to 3 months when stored in an airtight freezer container. Don’t forget to label and date the container, I am always amazed how I often forget what is in a container and that it was over 3 months since it was frozen. Read the section on storage and reheating for more information.