Serve with grated cheese, hot red pepper flakes, and a drizzle of your best extra virgin olive oil. Once you're happy with the taste, serve the pasta e fagioli in bowls with crusty bread. Note: you will likely need a good amount more salt, depending on your taste. Adjust salt, pepper, and hot red pepper to taste. Once the pasta is al dente, turn off the heat and taste test.Note: If you're planning to make a large amount of soup for 1 person and plan to have leftovers, cook the pasta separately as it may become mushy the longer it sits in the soup. If you prefer it to be soupier, add more water. The final consistency of pasta e fagioli is entirely a personal preference. The pasta will absorb much of the liquid so add more water as needed. Keep an eye on the pot and stir frequently to avoid sticking. Once the soup is at the consistency you want, add 2 cups of uncooked ditalini pasta and cook until al dente.Don't blend too much though as you still want some of the whole beans for your soup. If you'd like a creamier consistency, use an immersion blender for about 5-10 seconds, or blend ⅓ of the beans in a regular blender. Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon.Add 3 16-ounce cans of drained cannellini beans, a rind of Parmigiano Reggiano (optional), and bring to a boil for 5 minutes. Add 6 cups of water and 1 teaspoon of kosher salt and give it a stir.Note: That's 3 tomatoes from 1 can - that's all! Hand crush 3 large canned plum tomatoes and add to the onion and pancetta mixture.Add the ¼ teaspoon of crushed red pepper flakes and cook for 30 seconds more. Add the onions and saute for 5 minutes, then add the garlic and cook for 1-2 minutes more or until just golden.Note: If omitting the pancetta use 4-5 tablespoons of olive oil. In a large heavy pot, saute the pancetta in 1 tablespoon of olive oil for 7-10 minutes over medium heat or until the pancetta has rendered most of its fat.Dice one medium-sized onion and 4 ounces of pancetta.Pasta fazool is hearty so it is a meal unto itself but we love to serve it with a green salad and some crusty Italian bread, or garlic bread!Įach number corresponds to the numbered written steps below. They are both optional, and omitting the pancetta will make this dish vegetarian. There are many versions and variations of this dish and as with many of our recipes, we encourage you to use this recipe as a base and adapt as you see fit.įor example, my grandma did not use pancetta or rosemary in her version, but we love the flavors they add so we use them in this recipe.
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