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Bowl of pasta fagioli surrounded by crusty bread and bowl of grated cheese

Pasta Fagioli

This classic Italian bean soup is hearty enough to warm up any crowd. We recommend serving it with a gigantic loaf of crusty Italian bread and butter.

INGREDIENTS

DIRECTIONS

  1. Heat a large soup pot on a medium high setting. Add oil, onions, garlic and pancetta. Lightly brown pancetta, about 4 minutes. Add a pinch of salt and pepper. Remove garlic and discard.
  2. Add potatoes, tomatoes and broth. Once boiling, turn down to a steady simmer. Simmer on low for 20 minutes, stirring occasionally.
  3. For a thicker, creamier texture, we use an emulsion stick or the back of a fork to smash potatoes before adding beans. Stir in chickpeas and beans. Add sprig of fresh rosemary. Simmer for another 5 minutes.
  4. Add cooked pasta and cook together for another 2 minutes to marry flavors.
  5. Serve topped with grated Parmigiano-Reggiano.

Pasta Fagioli

This classic Italian bean soup is hearty enough to warm up any crowd. We recommend serving it with a gigantic loaf of crusty Italian bread and butter.