White Pasta e Fagioli is a delicious take on a classic soup recipe. This flavorful soup has pancetta, cubed potatoes and tender white beans with ditalini pasta in a parmesan, herb infused broth. Serves about 6 to 8 depending on serving size.

White Pasta e Fagioli

I love soup season!

So I’m always on the look out for new soups to make and/or try. A few weeks ago, my friend Star was making a white pasta e fagioli soup on instagram stories and I quickly jotted down the ingredients and compared those with measurements a more traditional pasta e fagioli recipe I have in my cookbook. The outcome? Amazing. Light yet flavorful and incredibly satisfying.

White Pasta e Fagioli

This soul-warming soup is pretty simple to prepare and comes together quickly.

(Thank you for the inspiration, Star!)

ingredients for White Pasta e Fagioli

To Make This White Pasta e Fagioli You Will Need:

  • pancettaGives this soup a smoky flavor and delicious meaty texture.
  • yellow onion Adds a sweet and subtle onion flavor to the soup.
  • celeryLends subtle flavor and rounds the other flavors in the soup.
  • garlicAdds another layer of flavor to the soup.
  • kosher saltThis will draw out flavor of the vegetables and seasons the soup.
  • cannelini beansIn this recipe, I puree 1 can to create a thicker, less broth-y soup.
  • russet potatoesA comforting addition to this soup.
  • bundle of fresh herbs (bouquet garni) – I use freshly parsley, oregano and thyme.
  • parmesan rindThis will infuse the soup with umami flavor.
  • vegetable brothLow-sodium chicken broth can also be substituted.
  • ditalini pastaA small, short tube pasta. Tubetti or macaroni can be substituted.
  • white pepperBrighter, a little sharper and more herbaceous notes than regular black pepper.

ditalini

Ditalini pasta is typically the pasta of choice for rustic soups like pasta e fagioli. However, if in a pinch you can use any small tube pasta like tubetti or macaroni.

herb bundle

What is a bouquet garni?

Bouquet garni translates to garnished bouquet. Which essentially is a small bundle of fresh herbs tied together with cotton kitchen string or is placed in a cheesecloth bag. This is added after you pour in the broth/stock/water and just before you start to simmer. It’s purpose is to flavor the soup without having pieces of herbs floating around. Although herbs like thyme and rosemary don’t alway stay attached to the stem. The bouquet garni is removed and discarded right before serving.

pancetta in dutch oven

In a dutch oven, add 4 ounces diced pancetta.

once pancetta is crispy, remove to paper towel lined plate.

Heat over medium to medium-low, cooking until browned. Once crispy, remove and transfer to a paper towel lined plate, leaving the residual fat in the pot.

1 can of beans in food processor

While the pancetta is cooking, add 1 (15 ounce) can of cannelini beans to a mini food processor.

pureed white beans

Secure the lid and blend until smooth. The pureed beans will add a slight thickness to the soup.

drain and rinse beans

Drain and rinse the remaining 2 (15 ounce) cans of cannelini beans and set aside.

add onions, celery and garlic to pot

To the fat in the dutch oven, add 1 medium diced yellow onion, 2 ribs sliced celery and 4 cloves minced garlic with a pinch of kosher salt.

sauteed veggies

Stir and cook until soft, about 8 minutes.

add bean puree, beans, potatoes, parm rind, and herb bundle to pot

Once the vegetables are tender, add in the bean puree, drained and rinsed beans, peeled and diced potatoes, parmesan rind and fresh herb bundle.

pour in broth

Pour in 6 cups vegetable broth.

stir and bring to a simmer

Cover and bring to a simmer and cook for 30 minutes.

cooked pasta

While the soup simmers, bring a pot of water to boil. Once boiling, add in a small palmful of fine sea salt and 1 cup ditalini pasta. Cook to al dente according to the package directions. Once cooked, drain the pasta.

Can You Cook The Pasta In The Soup?

Yes! I would add them halfway through the simmering/potatoes cooking as they need about 15 minutes to cook. You may need to add extra broth as the pasta will absorb some. Also, stir often to avoid the pasta sinking and sticking o the bottom of the pot.

remove rind

Once the soup has finished simmering and the potatoes are tender, remove the herb bundle and parmesan cheese rind.

add cooked pasta and pancetta

Add in the cooked pasta and pancetta.

season soup

Stir, taste and season with kosher salt to taste and 1/2 teaspoon white pepper. Black pepper is fine to substitute.

White Pasta e Fagioli

Ladle soup into bowls and top with extra freshly grated parmesan cheese, minced parsley and a light drizzle of extra virgin olive oil.

Serve with torn crusty bread or this pesto grilled cheese!

White Pasta e Fagioli

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White Pasta e Fagioli

Enjoy! And if you give this White Pasta e Fagioli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

White Pasta e Fagioli

White Pasta e Fagioli
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Yield: 6 servings

White Pasta e Fagioli

White Pasta e Fagioli is a delicious take on a classic soup recipe. This flavorful soup has pancetta, cubed potatoes and tender white beans with ditalini pasta in a parmesan, herb infused broth. Serves about 6 to 8 depending on serving size.

Ingredients

  • 4 ounces pancetta, diced
  • 3 sprigs thyme
  • 3 springs oregano
  • 3 sprigs parsley
  • 2 ribs celery, sliced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • kosher salt
  • 30 ounces cannelini beans, drained and rinsed
  • 15 ounce cannelini beans, undrained and pureed
  • 2 medium russet potates, peeled and diced
  • 1 parmesan rind
  • 6 cups vegetable broth, plus more if needed
  • 1 cup ditalini pasta
  • 1/2 teaspoon white pepper
  • 1/3 cup parmesan cheese, grated, for serving
  • parsley, minced, for serving
  • 6 teaspoons extra virgin olive oil, for serving

Equipment

  • Lodge 7-Quart Oval Dutch Oven

Instructions 

  • Add pancetta to a 6-quart (or slightly larger) dutch oven and heat over medium to medium-low. Stir and cook the pancetta until crispy. Then remove and transfer to a paper towel lined plate, leaving the rendered fat in the pot.
  • Meanwhile, bundle the thyme, parsley and oregano and tie together with kitchen string. Set aside.
  • To the fat in the pan add the onion, celery and garlic with a small pinch of salt. Stir and cook until softened.
  • While the vegetables are cooking, puree 1 can of beans (with the liquids) until smooth. And drain and rinse the 2 remaining cans of beans.
  • Once the vegetables are tender, add in both the pureed beans and whole beans, diced potatoes, parmesan rind and herb bundle before pouring in the vegetable broth.
  • Cover and bring the soup to a simmer and cook on medium low to low, stirring occasionally, for 25 to 30 minutes.
  • While the soup simmers, bring a pot of water to boil. Once boiling, add in a small palmful of fine sea salt and 1 cup ditalini pasta. Cook, stirring often, according to the package directions until al dente, then drain.
  • Once the soup has finished simmering and the potatoes are tender, remove the herb bundle and parmesan cheese rind. If your soup needs more broth, add it now and heat through. Add in the cooked pasta and pancetta.
  • Stir, taste and season with kosher salt to your liking and 1/2 teaspoon white pepper.
  • Ladle soup into bowls and top with extra freshly grated parmesan cheese, minced parsley and a drizzle of extra virgin olive oil.

Notes

Can You Cook The Pasta In The Soup?
Yes! I would add them halfway through the simmering/potatoes cooking as they need about 15 minutes to cook. You may need to add extra broth as the pasta will absorb some. Also, stir often to avoid the pasta sinking and sticking o the bottom of the pot.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1.5cups, Calories: 481kcal, Carbohydrates: 74g, Protein: 22g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 16mg, Sodium: 1646mg, Potassium: 483mg, Fiber: 13g, Sugar: 4g, Vitamin A: 688IU, Vitamin C: 8mg, Calcium: 239mg, Iron: 6mg