Elena Davis is a true Italian cook with true Italian flair! Her website is one to bookmark come dinner time. You can check out all of her recipes at cucinabyelena.com.
This winter soup is an authentic Italian recipe!
This authentic Italian pasta e fagioli soup is warm and satisfying!
Elena Davis shares how to make this classic soup with small pasta, beans, and simple veggies in a delicious broth. It’s the perfect comfort meal.
Authentic Italian Pasta E Fagioli
- 4 tablespoons extra-virgin olive oil divided
- 6 oz. pancetta diced (or bacon, see notes for vegetarian option)
- 1 yellow onion, diced
- 2 carrots, petite diced
- 2 ribs celery, petite diced
- 1 tablespoon fresh rosemary, finely minced
- 1 cloves garlic, chopped
- 15 oz. canned crushed tomatoes
- 4 cups chicken stock/broth (or beef or vegetable broth, or water, or a combination)
- Italian Beans Borlotti (also known as Roman/Cranberry beans. You can also use- kidney beans, pinto beans, cannellini beans)
- 8 oz. small pasta such as shells, ditalini, or macaroni
- Salt and Black Pepper to taste
- Freshly grated parmigiano regiano or parmesan cheese, for topping
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the pancetta or bacon, onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
- Add the garlic and sauté until fragrant, about 30 seconds.
- Add HALF of the drained and rinsed cannellini beans, crushed tomatoes, and the chicken stock.
- Use a blender to puree the other half of the beans and add them back to the pot.
- Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and ¼ teaspoon of black pepper. Simmer, covered, until pasta is cooked al dente (about 10-12 minutes).
- Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste. Serve with freshly grated parmigiano cheese and a drizzle of extra virgin olive oil, if desired.