Pasta a Fagioli

This is fast, easy and sooooo yummy. Everyone in the family loves it! It has great flavor and is great for a chilly night.

Pasta a Fagioli

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Total Time: 30 minutes
Servings: 6


  • 2 tablespoons  (2 turns around the pan) extra-virgin olive oil
  • 1/8 pound  (about 3 slices) pancetta, chopped
  • (4 to 6-inch)  sprigs rosemary, left intact
  • 1 (4 to 6-inch)  sprig thyme with several sprigs on it, left intact
  • 1 large  fresh bay leaf or 2 dried bay leaves
  • medium  onion, finely chopped
  • small  carrot, finely chopped
  • rib celery, finely chopped
  • large  cloves garlic, chopped
  • Coarse salt and pepper
  • (15 ounce)  cans cannellini beans
  • cup  canned tomato sauce or canned crushed tomatoes
  • cups  water
  • quart  chicken stock
  • 1 1/2  cups  ditalini
  • Grated Parmigiano or Romano, for the table
  • Crusty bread, for mopping


  • 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.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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