Pasta E Fagioli (Beans and Pasta Soup)

LeGourmetTV's picture

Jan. 31, 2015

Beans and pasta, cant get much more peasant than this in a rich hearty broth. Feel free to use your favorite bean or whatever you have in the cupboard.


Pancetta 4 Ounce , diced
Onion 1 , chopped
Garlic cloves 4 , mince
Celery stalk 2
Hot pepper flakes 1/4 Teaspoon
Canned plum tomatoes 28 Ounce
Vegetable stock/Chicken stock 2 Cup (32 tbs)
Canned white kidney beans 19 Ounce , drained and rinsed
Ditali/Tubetti 1 Cup (16 tbs)
Chopped fresh basil 2 Tablespoon



1. In soup pot, cook pancetta over medium heat for about 3 minutes or until golden.

2. Add onion, garlic, celery and hot pepper flakes. Stir and cook for about 5 minutes or until softened.

3. Meanwhile, in blender or food processor puree tomatoes until smooth. Pour into vegetable mixture along with stock and bring to boil. Reduce heat and simmer for 10 minutes.

4. Add beans, ditali and basil and boil gently for about 8 to 10 minutes or until pasta is al dente.



5. Serve with crusty bread and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 250Calories from Fat 59

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 1085 mg45.21%

Total Carbohydrates 39 g13%

Dietary Fiber 7 g28%

Sugars 9 g

Protein 12 g24%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet