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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

A hearty and comforting Pasta Fagioli recipe that is simple to make and perfect for any occasion. This recipe focuses on creating a rich, flavorful broth and tender pasta and beans.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tbsp olive oil
  • 4 pancetta diced
  • 1 yellow onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • 1 28-oz can canned crushed tomatoes
  • 2 15-oz cans cannellini beans rinsed and drained
  • 6 cups chicken broth
  • 1 cup ditalini pasta
  • 1/4 cup fresh parsley chopped
  • 1/4 cup Parmesan cheese grated, for serving
  • to taste salt
  • to taste black pepper

Equipment

  • large pot or Dutch oven

Method
 

Preparation
  1. Heat olive oil in a large pot or Dutch oven over medium heat, then add pancetta and cook until crispy. Remove pancetta and set aside, leaving a little fat in the pot.
  2. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes; stir in garlic and cook for another minute until fragrant.
  3. Stir in crushed tomatoes, cannellini beans, and chicken broth, bringing the mixture to a simmer. Reduce heat and let it simmer for 15-20 minutes, allowing the flavors to meld.
  4. Add ditalini pasta and cook according to package directions until al dente; stir in fresh parsley and season with salt and pepper to taste, then serve hot with a sprinkle of Parmesan cheese and reserved crispy pancetta.

Notes

For extra flavor, you can use homemade chicken broth. If you don't have ditalini pasta, small elbow macaroni or other small pasta shapes will also work.