Pasta e Fagioli Soup
Pasta e Fagioli Soup
Pasta e Fagioli Soup is one our favorite soups. When we’re at Italian restaurants and it’s on the menu, we’ll have a cup. Served with a slice or two of a crusty Italian bread, and we have a meal. Our version is based on all the traditional ingredients, but we also use our Tuscan Seasoning for even more flavor. This soup is all about the savory flavor.
We enjoy Pasta e Fagioli Soup as a meal any time of the year, since it is a great first course for our Chicken Marsala, Chicken Piccata, or other Italian entrée. Add a small Italian mixed side salad, and we’re set. Enjoy!
Serves 4 to 6
Ingredients:
2 (15-ounce) Cans Cannellini Beans (White Navy Beans), Drained and Rinsed
1 Cup Cold Water
2 Tablespoons Extra Virgin Olive Oil
2 Ounces Pancetta, Chopped Small
2 Onions, Chopped
2 Carrots, Chopped Small
2 Celery Stalks, Chopped Medium
2 Tablespoons Sheffield’s Tuscan Seasoning
½ Teaspoon Freshly Ground Black Pepper
2 Tablespoons Tomato Paste
4 Garlic Cloves, Minced
4 Cups Chicken Broth, plus extra if needed
4 Ounces (1 Cup) Ditalini Pasta
½ Cup Grated Parmesan Cheese, plus extra for serving
½ Cup Fresh Basil, Chopped Small
Directions:
Using a food processor or blender, add 1 can of the Cannellini beans and the water. Process about 30 seconds until smooth. Set aside until needed.
In a large stock pot, add the oil over medium-high heat. When it starts to shimmer, add the pancetta, onions, carrots, and celery. Cook about 7 minutes, or until the onions and celery are translucent, and the carrots are tender. Stir periodically. Watch so they don’t burn. Add the Tuscan Seasoning, black pepper, tomato paste, and garlic. Cook another minute until fragrant.
Add the broth, processed beans, and the second can of beans. Stir to combine. Bring to a boil, then reduce to medium-low. Cover and cook for 10 minutes. Increase the heat, bringing the soup back to a boil. Add the Ditalini pasta and stir to combine. Cover and cook for 10 minutes or according to the package until al dente. Add more broth if needed to have a good soup consistency.
Remove the soup from the heat. Stir in the Parmesan cheese and basil to combine. Serve with a sprinkle of Parmesan, and a slice of crusty Italian bread. Add a small side salad to complete the meal. Enjoy!
If you are looking for an easy Crusty Bread recipe, try ours. Click HERE. And for a delicious Italian Salad Dressing, take a look at our mix. Please click HERE.