POSTED July 19, 2015

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.

SERVES: 4 to 6
LEVEL: Super Simple

INGREDIENTS

2 tablespoons DeLallo Extra Virgin Olive Oil, plus more for drizzling
1 large onion, finely chopped
2 cloves garlic, smashed
1/4 pound pancetta, cubed
1 potato, diced small (optional)
1 (28-ounce) can DeLallo Imported Italian Crushed Tomatoes
5 cups chicken broth or water
1 (1-pound) package DeLallo Ditalini, cooked for al dente texture
1 (14-ounce) can DeLallo Italian Chickpeas
1 (14-ounce) can DeLallo Italian Cannellini Beans
Sprig fresh rosemary
Grated Parmigiano-Reggiano, for serving
Salt and pepper

DIRECTIONS

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.
Add potatoes, tomatoes and broth. Once boiling, turn down to a steady simmer. Simmer on low for 20 minutes, stirring occasionally.
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.
Add cooked pasta and cook together for another 2 minutes to marry flavors.
Serve topped with grated Parmigiano-Reggiano.

Pasta Fagioli

Related Recipes

DeLallo Imported Italian Crushed Tomatoes 28 oz.

DeLallo Extra Virgin Olive Oil 16.9 oz.

DeLallo Ditalini Rigati Pasta 1 lb.

DeLallo Imported Cannellini Beans 14 oz.