Pasta and Beans: Pasta e Fagioli
I could live on this recipe -- a quick version of my Gran'pa Emmanuel's masterwork.
Equipment
- 1 Deep Pot Preferably a Dutch oven or a heavy-bottomed pot for even heat distribution.
- 1 Chef's knife For finely chopping vegetables and garlic.
- 1 Cutting Board For safe and efficient preparation of ingredients.
- 1 Ladle For serving the soup.
- 1 Wooden Spoon or Spatula For stirring and scraping the bottom of the pot.
Ingredients
Main
- 2 tablespoons 2 turns around the pan extra-virgin olive oil
- 1/8 pound about 3 slices pancetta, chopped
- Two 4 to 6-inch sprigs rosemary left intact
- One 4 to 6-inch sprig thyme with several sprigs on it left intact
- 1 large fresh bay leaf or 2 dried bay leaves
- 1 medium onion finely chopped
- 1 small carrot finely chopped
- 1 rib celery finely chopped
- 4 large cloves garlic chopped
- Coarse salt and pepper
- Two 15-ounce cans cannellini beans
- 1 cup canned tomato sauce or canned crushed tomatoes
- 2 cups water
- 1 quart chicken stock
- 1 1/2 cups ditalini
- Grated Parmigiano or Romano for the table
- Crusty bread for mopping
Instructions
- Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.
Notes
To achieve optimal flavor, slowly render the pancetta until it's crispy and its fat has fully rendered; this forms a crucial base for the soup. Ensure vegetables like onion, carrot, and celery are finely chopped (a soffritto base) so they melt into the soup, adding sweetness and body without being chunky. Cook the ditalini precisely to al dente as it will continue to absorb liquid and soften even after being removed from the heat. For an enhanced umami depth, consider adding a Parmesan rind to the simmering soup base and removing it before serving. Allowing the soup to rest for a few minutes off the heat after cooking helps the flavors meld and the pasta to fully hydrate, resulting in a richer, more cohesive dish.