Time to get this soup recipe up before the soup weather is totally gone!  I love good homemade soup, but I find soup to typically be one of those things that wildly varies from very good to very bad.  I also don’t yet have the experience to really play around with ratios on my own when coming up with a scratch soup, but with this pasta fagioli recipe I know have one less soup I need to find a recipe for!  Excellent.

Pasta e Fagioli

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 3 ounces pancetta or bacon, chopped fine
  • 1 medium onion, chopped fine
  • 1 celery rib, chopped fine
  • 4 medium garlic cloves, minced or pressed through garlic press
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • 3 anchovy fillets, minced to paste (I omitted so I upped the salt a little bit.)
  • 1 (28-ounce) can diced tomatoes with liquid
  • 1 piece Parmesan cheese rind, about 5 inches by 2 inches
  • 2 (15½-ounce) cans cannellini beans, drained and rinsed (I used one cannellini and one black for no particular reason!)
  • 3½ cups homemade or low-sodium chicken broth
  • 2½ cups water
  • salt
  • 8 ounces small pasta (I used ditalini.)
  • ¼ cup chopped fresh parsley leaves
  • ground black pepper
  • 2 ounces (1 cup) grated Parmesan cheese

Heat oil in a large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add the pancetta and cook, stirring occasionally, until it’s beginning to brown, 3 to 5 minutes. Add the onion and celery; cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the garlic, oregano, red pepper flakes and anchovies; cook, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, scraping up any browned bits from bottom of the pan. Add the cheese rind and beans; bring to a boil, then reduce the heat to low and simmer to blend the flavors, 10 minutes.

Add chicken broth, water and 1 teaspoon salt.  Increase the heat to high, and bring to a boil. Add the pasta and cook until tender, about 10 minutes (refer to package instructions to better estimate pasta cooking time).

Discard the cheese rind. Off the heat, stir in 3 tablespoons of the parsley; adjust the seasoning with salt and pepper.

Drizzle each individual serving with olive oil and sprinkle with a portion of the remaining parsley and more Parmesan cheese.

Recipe found at: The Way The Cookie Crumbles; originally from Cooks Illustrated