Traditional Pasta e Fagioli
Total time1 hr
Prep time15 min
Cook time45 min
4.9(14)
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Learn more →Ingredients
6 servings
- 4 oz pancetta, finely diced
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, finely diced
- 3 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 5 cups low-sodium chicken broth
- 1 parmesan rind (about 3 inches)
- 1 sprig fresh rosemary
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- salt and pepper, to taste
- 1 cup ditalini pasta (or other small pasta such as elbow or tubetti)
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- grated parmesan cheese, for serving
- extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly golden, about 5 minutes.
- 2
Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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