Pasta e Fagioli

Pancetta and garlic infuse this humble Italian bean-and-pasta soup with rich, savory depth, while crushed tomatoes add bright acidity. Soft pasta mingles with tender beans in a warming broth that's deeply satisfying without being heavy. Perfect for chilly weeknights when you want comfort food that feels both rustic and refined.

Ingredients

4 oz pancetta, diced

2 tbsp extra virgin olive oil, plus more for drizzling

1 medium yellow onion, finely diced

3 celery stalks, diced

2 medium carrots, diced

6 cloves garlic, minced

2 tbsp tomato paste

1 can (14.5 oz) crushed tomatoes

2 cans (15 oz each) cannellini beans, drained and rinsed

6 cups chicken stock

1 Parmesan rind (about 2 inches)

2 sprigs fresh rosemary

2 bay leaves

1 tsp dried oregano

1/2 tsp red pepper flakes

8 oz ditalini pasta

1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

2 tbsp fresh parsley, chopped

Kosher salt and freshly cracked black pepper to taste

Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced pancetta and cook, stirring occasionally, until golden and crispy, about 6-8 minutes. Remove half the pancetta with a slotted spoon and set aside for garnish.

Add the onion, celery, and carrots to the pot with the remaining pancetta and fat. Sauté until the vegetables are softened and the onion is translucent, about 8-10 minutes. Add the garlic and cook until fragrant, about 1 minute.

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Add the crushed tomatoes, stirring to combine, and cook for another 2 minutes.

Add the chicken stock, one can of cannellini beans, Parmesan rind, rosemary sprigs, bay leaves, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 20 minutes to develop the flavors.

While the soup simmers, mash the second can of cannellini beans with a fork until mostly smooth. This will help thicken the soup and create a creamy texture.

Remove and discard the rosemary sprigs, bay leaves, and Parmesan rind. Stir in the mashed beans and the ditalini pasta. Simmer until the pasta is al dente, about 8-10 minutes, stirring occasionally to prevent sticking.

Remove from heat and stir in the grated Parmigiano-Reggiano. Season generously with salt and pepper to taste. The soup will thicken as it sits; add more stock if needed when reheating.

Ladle into warm bowls and garnish with reserved crispy pancetta, fresh parsley, additional grated cheese, and a generous drizzle of extra virgin olive oil.