Hearty White Pasta e Fagioli Soup That Comforts Every Bite

Indulge in this comforting White Pasta e Fagioli Soup, a rich blend of pasta and white kidney beans in a velvety broth.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 bowls

Course: Dinner

Cuisine: Italian

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 cup Pancetta Can substitute with bacon, Italian sausage, or omit for vegetarian version.
1 medium Onion Chopped.
1 medium Carrot Diced.
1 stalk Celery Chopped.
4 cloves Garlic Minced.
1/2 teaspoon Red Pepper Flakes Optional.
2 sprigs Rosemary Fresh, chopped.
1 teaspoon Thyme Fresh or dried.

For the Broth

5 cups Chicken Broth Can substitute with beef, ham, or vegetable broth.
2 cans White Kidney Beans Drained and rinsed.
1 teaspoon Oregano Dried.

For the Pasta

1 cup Ditalini Pasta Gluten-free option available.

For the Creaminess

1/2 cup Parmesan Cheese Grated.

Seasoning

to taste Salt
to taste Pepper

Equipment

large saucepan

Method

Cooking Steps

Cook the pancetta in a large saucepan over medium heat for 5-7 minutes until crispy.
Utilize the pancetta grease to sauté onion, carrot, and celery for 10 minutes.
Add garlic, red pepper flakes, rosemary, and thyme; cook for 1 minute until fragrant.
Pour in chicken broth, beans, and oregano; bring to a boil then reduce heat.
Add ditalini pasta, simmer for 8 minutes or until al dente.
Blend reserved beans with 1 cup broth until smooth, stir back into the pot.
Return pancetta to the pot, stir in Parmesan until melted.
Season with salt and pepper to taste, serve hot.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 36gProtein: 18gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 800IUVitamin C: 6mgCalcium: 150mgIron: 3mg

Notes

Leftover soup stores in the fridge for up to 3 days, can be frozen for up to 3 months.

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