Spoon Simple
Pasta e Fagioli
The ultimate Italian comfort food — thick, hearty pasta and bean soup. Peasant food at its finest: cheap, filling, and deeply satisfying. Better the next day.
Prep 10 min
Cook 30 min
Total 40 min
Serves 6
Ingredients
Step 1 — Build the base
- 3 tbsp olive oil
- 4 oz pancetta or bacon (optional)
- 1 medium onion (diced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 garlic cloves (minced)
- 1 tsp rosemary
- 1 tsp thyme
Step 2 — Build the soup
- 2 cans (15 oz each) cannellini beans (drained)
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup small pasta (ditalini or elbows)
- 1 Parmesan rind (optional)
- Salt, pepper, red pepper flakes
Step 3 — Serve
- Extra-virgin olive oil (drizzle)
- Parmesan cheese
- Crusty bread
Instructions
- 1
Build the base
Heat olive oil in a large pot. If using pancetta, cook until crispy, then remove. Cook onion, carrots, and celery 6 minutes until soft. Add garlic, rosemary, and thyme. Cook 1 minute.
- 2
Build the soup
Add crushed tomatoes and cook 3 minutes. Add beans, broth, and Parmesan rind if using. Simmer 15 minutes. Blend about half the beans using an immersion blender or by mashing — this creates a creamy base. Add pasta and cook until al dente. Season well.
- 3
Serve
Ladle into bowls. Drizzle with high-quality olive oil and top with Parmesan. Serve with crusty bread for dipping.
Nutrition per serving: 340 cal · 16g protein · 52g carbs · 8g fat · 12g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
