Tuscan Style Pasta e Fagioli

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
Be the First to Review!

If you're looking for a comforting and hearty meal, this Tuscan Style Pasta e Fagioli is a must-try. Packed with rich flavors and rustic charm, it's perfect for a cozy dinner at home. Think of it as a warm hug in a bowl.

Ingredients for Tuscan Style Pasta e Fagioli

Pancetta is the star ingredient, adding a smoky depth that forms the backbone of the dish. Sautéing it first allows its fat to render, creating a rich base.

Olive oil, used sparingly, aids in cooking the pancetta to crispy perfection.

Onion, garlic, carrot, and celery form the classic aromatic base known as soffritto, infusing the soup with a sweet and savory flavor.

Cannellini beans provide a creamy texture and protein, making the soup hearty enough to be a main dish.

Diced tomatoes add a touch of acidity and sweetness, balancing the richness of the pancetta.

Chicken broth acts as the flavorful liquid that brings all the ingredients together.

Ditalini pasta is the perfect size for soups, ensuring each spoonful has a bit of everything.

Rosemary and thyme deliver earthy, aromatic notes, elevating the soup's depth of flavor.

Salt and pepper are essential for seasoning, enhancing the natural flavors of the ingredients.

Parmesan cheese offers a nutty and salty finish when garnished on top.

Fresh basil adds a fresh, vibrant touch, making each serving visually appealing and fragrant.

Tips & Tricks

  • For a vegetarian version, skip the pancetta and use vegetable broth instead of chicken broth.
  • If you prefer a thicker soup, mash some of the beans before adding them to the pot.
  • Cook the pasta separately if you plan to have leftovers, as it will continue to absorb liquid and might become too soft.

Serving Suggestions

This Pasta e Fagioli pairs wonderfully with a crusty loaf of Italian bread or a simple side salad. A glass of Chianti would also complement the meal beautifully, enhancing its rustic Italian roots.

Frequently Asked Questions

Can I use another type of bean?
Absolutely! Great Northern beans or navy beans would work just as well.
Is there a gluten-free pasta option?
Yes, you can substitute with your favorite gluten-free pasta brand. Just be mindful of the cooking time as it might differ.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Tuscan Style Pasta e Fagioli Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Toss in the pancetta and let it cook until crispy. You're aiming for a golden brown color, which should take about 5 minutes. Stir occasionally to ensure even cooking.

Once the pancetta is ready, add the chopped onion, minced garlic, diced carrot, and celery. Sauté these vegetables until they're softened, about 5-7 minutes. This step builds the foundational flavor, so don't rush it.

Next, stir in the diced tomatoes, cannellini beans, chicken broth, chopped rosemary, and thyme. Bring the mixture to a simmer. Let it cook for 15 minutes, allowing the flavors to meld together beautifully.

Time to add the ditalini pasta. Cook it directly in the soup until al dente, around 10 minutes. Keep an eye on it; you want the pasta to have a bit of bite. Season the soup with salt and pepper to your liking.

Serve the soup hot, garnished with freshly grated Parmesan cheese and a sprinkle of chopped basil. Enjoy the medley of flavors with every spoonful.

Why You'll Love This Recipe

  • Combines savory pancetta with hearty beans and pasta for a satisfying meal.
  • Simple, wholesome ingredients that come together quickly.
  • Perfect balance of herbs and spices enhancing every bite.
  • Great for meal prep and easily scalable for larger gatherings.

Ingredients

4 oz pancetta, diced
1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 large carrot, diced
1 celery stalk, diced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) diced tomatoes
4 cups chicken broth
1 cup ditalini pasta
1 tsp rosemary, chopped
1 tsp thyme, chopped
Salt to taste
Pepper to taste
Freshly grated Parmesan cheese for serving
2 tbsp fresh basil, chopped for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat. Add pancetta and cook until it is crispy.
2. Add onion, garlic, carrot, and celery to the pot and sauté until the vegetables are softened.
3. Stir in the diced tomatoes, cannellini beans, chicken broth, rosemary, and thyme. Bring to a simmer and cook for 15 minutes.
4. Add the ditalini pasta and cook until al dente, approximately 10 minutes. Season with salt and pepper to taste.
5. Serve hot, garnished with freshly grated Parmesan cheese and chopped basil.

Ratings and Comments

Thank you for your rating!