PASTA E FAGIOLI
PREP TIME
15 Minutes
COOK TIME
30 Minutes
SERVES
4
LEVEL
easy
ABOUT THE RECIPE
There are some recipes that feel like they have always belonged at the table. Pasta e Fagioli is one of them—a humble Italian classic made slowly, simply, and with ingredients that do the work.
Pancetta, onion, carrots, celery, cannellini beans, herbs, and ditalini come together in a rich, comforting broth, finished with Parmigiano-Reggiano and a drizzle of Oliva Extra-Virgin Olive Oil. It is the kind of soup meant to be ladled generously, passed around the table, and enjoyed without hurry.
INGREDIENTS
2 tablespoons Oliva Extra-Virgin Olive Oil
4 oz pancetta, diced
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 medium ribs celery, finely diced
2 cloves garlic, minced
½ cup dry white wine
6 cups chicken broth
¾ teaspoon Trapani Fine Sea Salt
¼ teaspoon freshly ground Quartet Peppercorn Medley
2 (15.5-oz) cans cannellini beans or chickpeas, drained and rinsed
¼ cup dried lentils, rinsed — preferably French green lentils
1 (14.5-oz) can diced tomatoes, with juices
2 bay leaves
1 tablespoon fresh rosemary, minced
¾ cup ditalini pasta
⅓ cup freshly grated Parmigiano-Reggiano, plus more for serving
PREPARATION
BUILD THE BASE
Heat Oliva in a large Dutch oven over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onion, carrots, and celery and increase the heat to medium. Cook, stirring frequently, until the vegetables are softened and the onion is translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
DEGLAZE
Pour in the white wine and simmer until nearly evaporated, about 5 minutes, scraping up any flavorful bits from the bottom of the pot.
SIMMER
Add the chicken broth, Trapani Fine Sea Salt, Quartet Peppercorn Medley, beans, lentils, tomatoes, bay leaves, and rosemary. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for 20–30 minutes, or until the lentils are just tender.
CREATE THE BODY
Ladle about 1 cup of the beans, vegetables, and broth into a blender. Carefully purée until smooth, allowing steam to escape according to your blender's instructions. Return the purée to the pot and stir to incorporate.
ADD THE PASTA
Bring the soup to a gentle boil and stir in the ditalini. Cook until the pasta is tender but still firm to the bite, following the timing on the package. Stir occasionally to keep the pasta from settling on the bottom.
FINISH
Remove and discard the bay leaves. Stir in the Parmigiano-Reggiano and taste for seasoning, adding additional Trapani Fine Sea Salt or Quartet Peppercorn Medley as needed.
SERVE
Ladle into warm bowls and finish with freshly grated Parmigiano-Reggiano and, if desired, a delicate drizzle of Oliva.
Anchored Homestead note
The soup will continue to thicken as it sits, especially as the pasta and beans absorb the broth. If preparing ahead or reheating, add a splash of chicken broth or water to bring it back to your desired consistency. For the best texture, cook the pasta separately if you plan to serve the soup later.