Pasta e Fagioli

• •2 tablespoon extra virgin olive oil
• •4 oz pancetta, diced
• •1 medium yellow onion, finely chopped
• •1 large celery stalk, finely chopped
• •1 medium carrot, peeled and finely chopped
• •3 garlic cloves, minced
• •2 tablespoon tomato paste
• •0.5 cup crushed tomatoes
• •6 cup chicken or vegetable broth
• •2 cans (15-ounce) canned cannellini beans, drained and rinsed
• •1 teaspoon fresh rosemary, finely chopped
• •1 bay leaf
• •1 cup ditalini pasta
• • to taste salt
• • to taste black pepper, freshly ground
• • for serving Parmigiano-Reggiano cheese, freshly grated
• • for garnish fresh parsley, chopped

Instructions

1. 1

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced pancetta (if using) and cook until crispy and golden, about 5-7 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 2

   Add the chopped onion, celery, and carrot (the soffritto) to the pot. Sauté over medium heat, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.

3. 3

   Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.

4. 4

   Pour in the crushed tomatoes, chicken or vegetable broth, cannellini beans, chopped rosemary, and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld.

5. 5

   After simmering, taste the soup and season generously with salt and freshly ground black pepper. Remember that the pasta will absorb some salt.

6. 6

   Increase the heat to medium-high and bring the soup back to a rolling boil. Add the ditalini pasta and cook according to package directions until al dente, usually 7-9 minutes. Stir frequently to prevent the pasta from sticking to the bottom of the pot.

7. 7

   Remove the bay leaf. If the soup is too thick, add a splash more broth or water. If it's too thin, you can mash some of the beans against the side of the pot to thicken it slightly.

8. 8

   Ladle the hot Pasta e Fagioli into bowls. Garnish with the reserved crispy pancetta (if used), a generous sprinkle of freshly grated Parmigiano-Reggiano cheese, and fresh chopped parsley. Serve immediately.

Chef's Tips

• 💡For a vegetarian version, simply omit the pancetta and use vegetable broth. You can also add a pinch of smoked paprika for a smoky flavor.
• 💡Do not overcook the pasta. It will continue to absorb liquid even after the heat is off. If you plan on having leftovers, you might consider cooking the pasta separately and adding it to individual bowls of soup to prevent it from becoming mushy.
• 💡For a richer flavor, you can mash about a quarter of the cannellini beans with a fork before adding them to the soup. This will also help thicken the broth.
• 💡A rind of Parmigiano-Reggiano added to the simmering broth (removed before serving) can add incredible depth of flavor.