Pasta Fagioli
This is a truly classic Italian soup. I think everyone has there own version of this soup. I enjoy this one as it is not only simple, but very flavorful. Clean and classic flavors make this soup really hearty and delicious.
Ingredients
- Ingredients
- 2 tbsp olive oil divided
- 4 oz pancetta diced
- 1 medium yellow onion diced
- 1/2 tsp crushed red pepper flake
- 2 medium carrots peeled and diced
- 2 stalks of celery cleaned and diced
- 2-3 cloves of garlic minced
- Kosher Salt
- Freshly cracked black pepper
- 6 cups homemade or low sodium store bought chicken stock
- 1- 15 oz can San Marzano diced tomatoes
- 1- piece of Parmesan rind
- 8 oz Ditalini pasta
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 1/2 cups cannelini beans
- 2 tbsp lemon juice
- 1 tbsp parsley chopped
- 1 tbsp lemon zest
- Freshly grated Parmesan cheese for garnish and finishing
Instructions
- Add 1 tbsp olive oil to a medium sauce pot and heat. Add in the pancetta and render the fat and cook until crisp and browned. Remove the pancetta, but leave the grease behind in the pan to build the soup.
- Add in the onion, crushed red pepper flake and celery and season with Kosher salt and black pepper. Saute the vegetables until soft and slightly caramelized. Add the garlic and cook for about 1-2 minutes or just until fragrant.
- Add in the chicken stock and bring to a simmer and scrape down all the little brown bits off of the bottom of the pan. Add in the tomatoes, parmesan rind, rosemary and bay leaf. Bring back up to a strong simmer and add in the pasta. Let it cook until al dente, about 8 minutes.
- Once the pasta is cooked, add in the beans and continue simmering. Cook until the beans are warmed through, about 3-5 minutes. Taste the seasoning and add in more Kosher salt and black pepper if needed.
- Add in the lemon juice, half of the parsley and the lemon zest. Remove the parmesan rind, the bay leaf and the stalk of rosemary. Ladle soup into bowls and garnish with remaining chopped parsley and freshly grated parmesan cheese. ENJOY!
Notes
**Soup will last in the refrigerator in an air tight container for up to 5 days or you can freeze it for up to 3 months.