Pasta e Fagioli
Soups · Serves 6 · Prep 15 min · Cook 45 min · Total 1 hr
Thrifty food at its best: beans, little pasta and a tomato-tinged broth turned creamy by mashing part of the pot. It thickens as it sits, so loosen leftovers with a splash of broth.
Ingredients
- 3 tbsp extra-virgin olive oil, plus more for serving
- 3 oz pancetta, diced (optional)
- 1 medium yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 3 clove garlic, minced
- 1 sprig fresh rosemary
- 1/4 tsp red pepper flakes
- 2 tbsp tomato paste
- 1 cup canned crushed tomatoes
- 2 can (15 oz) cannellini or borlotti beans, drained and rinsed
- 6 cup low-sodium chicken broth, plus more as needed
- 1 Parmigiano-Reggiano rind
- 1 cup ditalini
- salt and black pepper, to taste
- grated Parmigiano-Reggiano, for serving
Steps
- Heat the oil in a Dutch oven over medium heat. Add the pancetta, if using, and cook until its fat runs, about 5 minutes. Add the onion, carrot, celery and a pinch of salt and cook until soft, about 8 minutes. Add the garlic, rosemary and pepper flakes for 1 minute, then the tomato paste for 1 minute more.
- Add the crushed tomatoes, beans, broth and cheese rind. Bring to a boil, then simmer for 20 minutes.
- Remove the rosemary sprig and rind. Scoop out about 1 1/2 cups of the soup with plenty of beans, blend or mash it smooth and stir it back in. This is what makes the soup creamy.
- Bring back to a simmer and add the ditalini. Cook, stirring often so it doesn't stick, until al dente, 9 to 10 minutes. Add more broth if it gets too thick; it should be hearty but still spoonable.
- Season with salt and pepper and let it rest for 5 minutes. Serve with a drizzle of olive oil, black pepper and grated Parmigiano.