Pasta Fagioli
Directions
- 1Heat the olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onions, carrots and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't burn.
- 2Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 20 to 30 minutes, depending on the type of lentils you used.
- 3Use a ladle to transfer about 1 cup of the beans and veggies and a little liquid to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and set aside.
- 4Add the pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, 8 to 12 minutes depending on the type of pasta you used (follow timing on the package). The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves.
- 5Stir the reserved puréed mixture into the soup. Cook briefly, until the soup is heated through.
- 6Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1 to 2 cups of water or chicken broth and thin to the desired consistency. Season to taste with salt and pepper. Ladle the soup into bowls and sprinkle with more cheese, if desired. Note that as the finished soup sits on the stove, the pasta and beans will continue to soak up the broth. If it gets too thick, you can thin it with a bit of broth or water.
- 7This soup can be stored in an airtight container in the refrigerator for up to 3 days. If you don't plan on serving the soup immediately, I recommend cooking the pasta separately and adding it to individual servings. The soup can also be frozen, without the pasta, for up to 3 months. Before serving, defrost the soup in the refrigerator overnight and then reheat on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while refrigerated or frozen, so add more broth to thin out the soup, if desired.)
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 ounces pancetta, diced
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 medium celery ribs, finely diced
- 2 cloves garlic, minced
- 0.5 cup white wine
- 6 cups chicken broth
- 0.75 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 2 14.5-ounce cans cannellini beans or chickpeas, drained and rinsed
- 0.25 cup dried lentils, rinsed
- 1 14.5-ounce can canned diced tomatoes, with their juices
- 2 bay leaves
- 1 tablespoon minced fresh rosemary
- 0.75 cup pasta, such as elbow macaroni or ditalini
- 0.33 cup freshly grated Parmigiano-Reggiano, plus more for serving
Equipment
large potblender
Tips
- If you’d like to make the soup vegetarian, you can skip the pancetta, but I recommend adding a Parmigiano Reggiano rind while the soup simmers to bring in that deep, umami flavor.
- When cooking with wine, always choose an inexpensive bottle that’s still good enough to drink.
- If the soup seems too thick, thin it with a bit of water.
- If you’re not serving it right away, I recommend cooking the pasta separately and adding it to each serving.
- You can also freeze the soup (without pasta) for up to 3 months. Before serving, defrost the soup in the refrigerator overnight and then reheat on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while refrigerated or frozen, so add more broth to thin out the soup, if desired.)
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