Pasta e Fagioli

A hearty Neapolitan soup of creamy borlotti beans and ditalini pasta simmered in a rich tomato broth with pancetta, rosemary, and Parmigiano. Pure comfort in a bowl.

RECIPE

Pasta e Fagioli

A hearty Neapolitan soup of creamy borlotti beans and ditalini pasta simmered in a rich tomato broth with pancetta, rosemary, and Parmigiano. Pure comfort in a bowl.

Prep15 mins

Cook45 mins

Total60 mins

Servings6

Lunch

Italian

Soup

Ingredients

• 200g ditalini pasta
• 400g borlotti beans, cooked or canned
• 100g pancetta, diced
• 1 can (400g) crushed San Marzano tomatoes
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 sprig fresh rosemary
• 2 tablespoons extra virgin olive oil
• 50g Parmigiano-Reggiano, grated
• Salt and black pepper to taste
• 750ml vegetable broth

Preparation

1

Heat olive oil in a large pot over medium heat. Cook pancetta until crispy, about 5 minutes.

2

Add onion and garlic, sauté until soft and translucent.

3

Add crushed tomatoes, rosemary, and broth. Bring to a simmer.

4

Add half the beans. Mash the other half and stir into the pot to thicken.

5

Add ditalini and cook until al dente, about 10 minutes.

6

Season with salt and pepper. Serve with grated Parmigiano and a drizzle of olive oil.

Servings and Nutrition

Number of Servings in Pasta e Fagioli

6

Nutrition for 1 serving (1 1/2 cups)

420

Calories (kcal)

18

Protein (g)

62

Carbs (g)

11

Fat (g)

Protein 18.0g

17%

Carbs 62.0g

59%

Fat 11.0g

24%