Pasta e Fagioli

Thursday , 21, November 2013 Leave a comment

Pasta Fagioli

Nothing better than a warm bowl of Soup…some Crusty Bread..on a cold night. 🙂

This is a family favorite…so delicious!!


  • 3 slices Pancetta.. chopped
  • 2 tbsp. Olive Oil
  • 2 sprigs Rosemary.. left intact
  • 1 sprig Thyme with several sprigs on it.. left intact
  • 1 large fresh Bay Leaf or 2 dried bay leaves
  • 1 medium Onion.. finely chopped
  • 1 small Carrot.. finely chopped
  • 1 rib Celery.. finely chopped
  • 4 large cloves Garlic… chopped
  • Coarse Salt and Pepper
  • 2 (15 ounce) cans Cannellini Beans
  • 1 cup canned Tomato Sauce or canned Crushed Tomatoes
  • 2 cups Water
  • 1 quart Chicken or Veg Stock
  • 1 1/2 cups Ditalini ( half a box )
  • Grated Parmigiano or Romano…for sprinkling on top 😉
  • Crusty Bread…for mopping…yum!


  • Heat a deep pot over medium high heat and add Oil and Pancetta.
  • Brown the Pancetta bits lightly, and add Herb stems, Bay Leaf, chopped Vegetables and Garlic.
  • Season with Salt and Pepper.
  • Add Beans, Tomato sauce, Water, and Stock to pot and raise heat to high.
  • Bring soup to a rapid boil and add Pasta.
  • Reduce heat to medium and cook soup.. stirring occasionally..until pasta is cooked Al Dente
  • Rosemary and Thyme leaves will separate from stems as soup cooks. Remove herb stems and Bay Leaf from soup.
  • Let soup rest and begin to cool for a few minutes….
  • Ladle soup into bowls and top with lots of grated Cheese.
  • Pass Crusty Bread for bowl mopping….yummy!!! 😉


Recipe courtesy of Rachel Ray

Pasta e Fagioli


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