Description
A hearty and comforting Italian classic, Pasta Fagioli is a flavorful soup featuring cannellini beans, lentils, vegetables, tender pasta, and a savory broth enhanced with fresh rosemary and Parmigiano-Reggiano. This recipe offers a step-by-step guide to creating a rich, satisfying meal perfect for any season, combining wholesome ingredients with traditional Italian flavors.
Ingredients
Soup Base
- 2 tablespoons extra virgin olive oil
- 4 ounces pancetta, diced
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 medium ribs celery, finely diced
- 2 cloves garlic, minced
- ½ cup white wine
- 6 cups chicken broth
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 (14.5-ounce) cans cannellini beans or chickpeas (or a combination), drained and rinsed
- ¼ cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
- 1 (14.5-ounce) can diced tomatoes, with their juices
- 2 bay leaves
- 1 tablespoon minced fresh rosemary
Pasta & Cheese
- ¾ cup pasta, such as elbow macaroni or ditalini
- ⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving
Instructions
- Cook Pancetta and Vegetables: Heat the olive oil in a large pot over medium-low heat. Add the diced pancetta and cook until the fat begins to render, about 5 minutes. Add the finely diced onions, carrots, and celery, increase the heat to medium, and cook, stirring frequently, until the onions become translucent, approximately 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
- Deglaze and Simmer: Pour in the white wine and cook until it has nearly evaporated, about 5 minutes. Add the chicken broth, salt, pepper, drained beans, rinsed lentils, diced tomatoes with their juices, bay leaves, and fresh rosemary. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer uncovered until the lentils are just tender, approximately 20 to 30 minutes, depending on the lentil variety.
- Puree Part of the Soup: Use a ladle to transfer about 1 cup of the beans, vegetables, and some cooking liquid to a blender. Remove the center knob of the blender lid to allow steam to escape and cover with a kitchen towel to prevent splattering. Puree the mixture until smooth and set aside.
- Cook Pasta: Add the pasta to the pot and stir to combine. Increase the heat to bring the soup to a gentle boil and cook the pasta until tender but still firm to the bite, 8 to 12 minutes depending on the pasta type. The soup will thicken during this time. Remove and discard the bay leaves.
- Incorporate Puree and Heat Through: Stir the reserved pureed mixture back into the soup. If the puree sticks inside the blender, loosen it by adding a bit of hot soup broth and swirling gently before transferring. Heat the soup briefly until warmed through.
- Finish and Serve: Remove the pot from heat and stir in the grated Parmigiano-Reggiano. Adjust consistency by gradually adding 1 to 2 cups of water or chicken broth if the soup is too thick. Season to taste with additional salt and pepper. Serve the soup in bowls, garnished with extra Parmigiano if desired. Note that the soup will thicken further as it sits because the pasta and beans absorb more broth.
- Make-Ahead and Freezing Instructions: Store the soup in an airtight container in the refrigerator for up to 3 days. Because pasta and beans absorb broth over time, they may soften and thicken the soup; for better texture, cook pasta separately and add when serving. The soup (without pasta) can be frozen for up to 3 months. To reheat, defrost overnight in the refrigerator and warm on the stovetop over medium heat until simmering, add pasta, and cook until tender. Add additional broth to thin if necessary.
Notes
- Substitute chickpeas for cannellini beans if desired.
- French green lentils are preferred as they hold their shape well, but any green or brown lentils can be used.
- Adjust salt and pepper to taste, especially if using salted broth or pancetta.
- Cooking pasta separately when planning to store leftovers helps maintain texture.
- The soup thickens as it rests; thin with broth or water if needed before serving.
- Bay leaves must be removed before serving as they are inedible.
- Use freshly grated Parmigiano-Reggiano for best flavor, and add more for garnish if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
