Pasta E Fagioli

C4Bimbos's picture

Dec. 07, 2012

This soup is great for those chilly nights when you just want to sit on the couch all snuggled up. Its very easy to make and its full of flavor.


Butter 1 Tablespoon
Olive oil 1 Tablespoon
Pancetta 3 Ounce , chopped
Celery stalks 3 Large , chopped finely
Carrots 3 Medium , diced
Onions 1 Large , diced
Garlic clove 1 , chopped
Canned tomato 14 1/2 Ounce
Cannelini beans 28 Ounce
Thyme sprigs 5
Bay leaf 1 Medium
Rosemary sprig 1
Chicken broth 48 Ounce
Ditalini pasta 1 Cup (16 tbs) (or any small cut pasta of your choice)
For garnish
Parmesan cheese 1 Tablespoon



1.Using a sharp knife, chop celery, carrots garlic, and dice onions.


2. In a sauce pan, over medium heat, heat butter and olive oil.

3. Add pancetta and saute for few minutes.

4. Put in carrots, celery onion and garlic into the saucepan, stir and cook until onions are translucent.

5. Pour in chopped tomatoes and add beans to the saucepan and stir well to mix.

6. Add bay leaf, thyme and rosemary sprigs.

7. Stream in the chicken broth stir and allow to simmer.

8. In another small saucepan with boiling water cook pasta and cook until al dente as per packet instructions.

9. Drain the pasta using perforated ladle and add it to the vegetable mixture.

10. Remove the bay leaf, thyme and rosemary stems, stir well for 2 minutes.


11. Serve hot in a soup bowl, sprinkled with some Parmesan cheese on top.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 248Calories from Fat 69

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 1089 mg45.38%

Total Carbohydrates 33 g11%

Dietary Fiber 7 g28%

Sugars 3 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet