Easy Pasta e Fagioli

Ingredients

• 125 g (4.4 ounces)diced pancetta
• 1/2 largeonion, chopped
• 4 stickscelery, chopped
• 3 mediumcarrots, chopped or sliced
• 4 clovesgarlic, minced
• 828 ml (28 fluid ounces)tin of diced tomatoes, with their juices
• 1/2 teaspoonItalian seasoning
• 946 ml (4 cups)chicken stock
• 1 tin (444 ml / 15 fluid ounces), drainedred kidney beans
• 1 tin (444 ml / 15 fluid ounces), drainedcannellini beans
• 100 g (1 cup)ditalini or macaroni
• To tastesalt and pepper
• Optional, to serveshaved Parmesan

Instructions

1. 1

   Crisp the pancetta

   Put the pancetta in a large pot over a medium-high heat and sauté until it starts to crisp. You can prepare the other vegetables while it cooks.

2. 2

   Cook the vegetables

   Add the onion, carrots and celery. Sauté for 5 minutes, stirring occasionally.

3. 3

   Reduce the tomatoes

   Stir in the garlic, then add the diced tomatoes and Italian seasoning. Scrape up the browned bits from the bottom of the pot and let the mixture bubble, stirring occasionally, until the liquid has noticeably reduced, about 8–10 minutes.

4. 4

   Add stock and beans

   Pour in the chicken stock and add both types of beans. Turn the heat to high and, once the soup boils, add the pasta.

5. 5

   Simmer until tender

   Lower the heat to maintain a rapid simmer and cook for 15–20 minutes, or until the pasta is tender. Stir every few minutes to stop it sticking to the bottom of the pot.

6. 6

   Season and serve

   Taste the soup and add salt and pepper as needed; it may already be fairly salty. Serve with shaved Parmesan, if you like.

What is pasta e fagioli?

Pasta e fagioli means pasta and beans, and it is a traditional Italian soup with many regional variations. This version brings together pancetta, tomatoes, vegetables, two kinds of beans and small pasta in a substantial broth.

Pancetta gives the vegetables a savoury base, while reducing the tomatoes concentrates their flavour before the stock goes in.

Nutrition and macros by portion

The nutrition label shows one serving as written: 355 calories, 17g protein, 52g carbs, 10g fat.

The pasta, beans and vegetables supply most of the carbohydrates, while pancetta and Parmesan contribute fat and flavour. Beans and pancetta also contribute protein. Pair a bowl with a simple green salad for a fresh contrast.

Building a savoury base

Pancetta: Let it start to crisp in the pot before adding the vegetables. Its rendered fat helps carry flavour through the soup.

Vegetables: Onion, carrots and celery form the aromatic base. Cut them to a similar size so they cook evenly during the five-minute sauté.

Why reduce the tomatoes?

Tomatoes: After adding them with the garlic and Italian seasoning, let the mixture bubble until some of its liquid has evaporated. Scraping the browned bits from the pot folds that savoury flavour back into the soup.

Timing: The recipe allows about 8–10 minutes for this reduction. Look for less liquid in the pot rather than relying only on the clock.

Getting the pasta right

Pasta: Ditalini or macaroni are compact shapes that sit easily in a spoonful of soup. Add the pasta only after the stock and beans have come to the boil.

Stirring: Keep the soup at a rapid simmer and stir every few minutes, especially across the bottom of the pot, to help prevent the pasta sticking.

Checking texture and seasoning

Doneness: The pasta should be tender after 15–20 minutes of simmering. Check it near the end of that range, as the exact time can depend on the pasta shape.

Salt: Pancetta and stock can already make the soup fairly salty, so taste before adding more. Finish with pepper and adjust the salt only if needed.

Serving the soup

Parmesan: Shaved Parmesan is an optional finishing touch that adds a salty, savoury note. Add it to each bowl just before serving.

On the side: Serve the soup with crusty bread for dipping, or pair it with a simple green salad if you want something fresh alongside the hearty beans and pasta.

Recipe notes & tips

• Chop the vegetables before starting if you would rather focus on the pancetta as it cooks.
• Scrape the base of the pot well when stirring in the tomatoes to lift the browned bits.
• Keep the soup at a rapid simmer after adding the pasta rather than letting it boil vigorously.
• Stir down to the bottom of the pot every few minutes so the pasta does not stick.
• Taste before salting, as the pancetta and stock may already season the broth.

Variations

• Use vegetable stock: Swap the chicken stock for vegetable stock for a meat-free base, though the pancetta remains.
• Choose another small pasta: Use a similarly sized pasta shape if ditalini or macaroni is unavailable.
• Add leafy greens: Stir in a handful of spinach near the end so it wilts into the hot soup.
• Finish with herbs: Scatter chopped fresh parsley over the bowls for a fresh finish.
• Skip the cheese: Leave off the Parmesan for a dairy-free serving.

Common mistakes to avoid

• Adding pasta too early: Wait until the stock and beans are boiling so the pasta cooks during the simmer.
• Skipping the reduction: Let the tomato mixture bubble for 8–10 minutes to concentrate its flavour before adding stock.
• Forgetting to stir: Pasta can stick to the bottom; stir every few minutes during the simmer.
• Over-salting at the start: Pancetta and stock can be salty, so taste the finished soup before adjusting.
• Cooking on too high a heat: Reduce the heat after the soup boils and maintain a rapid simmer rather than a hard boil.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring; the pasta may absorb broth as it sits, so add a splash of stock or water if needed.

Frequently asked questions