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Pasta e Fagioli

Every spoonful of this Pasta e Fagioli feels cozy, hearty, and downright comforting. Simple pantry staples like cannellini beans, pasta, pancetta, and tomatoes come together in one big pot for a rich and satisfying meal that tastes like it simmered all day.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 603
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 4 ounces pancetta diced
  • 5 cloves garlic minced
  • 1 medium onion diced
  • 1/4 teaspoon crushed hot red pepper flakes
  • 3 16-ounce cans cannellini beans drained but not rinsed
  • 6 cups water plus more as needed
  • 3 plum tomatoes hand crushed
  • 1 sprig rosemary optional
  • 2 cups ditalini pasta or small shells, elbows, etc
  • 1 Parmigiano rind optional
  • salt and pepper to taste

Method
 

  1. In a large heavy pot saute the pancetta in olive oil for 7-10 minutes over medium heat or until the pancetta has rendered most of its fat.
  2. Add the onions and saute for 5 minutes.
  3. Add the garlic and cook for 1-2 minutes more until just golden.
  4. Add the crushed hot red pepper flakes and cook for 30 seconds.
  5. Add the water, kosher salt, and hand-crushed plum tomatoes and stir together.
  6. Add the drained cannellini beans, rosemary if using, and the Parmigiano rind and bring to a boil for 5 minutes.
  7. Lower the heat to medium and crush some of the beans against the side of the pot with a wooden spoon.
  8. For a creamier consistency, use an immersion blender or blend one-third of the beans in a regular blender and return to the pot.
  9. Remove the rosemary sprig and Parmigiano rind before using an immersion blender.
  10. Do not over blend so some whole bean texture remains.
  11. Add the pasta and cook until al dente, stirring frequently to avoid sticking.
  12. Add more water as needed while the pasta cooks and absorbs liquid.
  13. Turn off the heat and adjust salt, pepper, and hot red pepper to taste.
  14. Serve in bowls with crusty bread, grated cheese, black pepper, and a drizzle of extra virgin olive oil.

Notes

Store leftovers in the refrigerator for up to 3 days and add extra water when reheating if needed. For the best leftover texture, cook the pasta separately if planning ahead. Serve with crusty bread and extra grated cheese on the side.