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.

Course Soups, Stews & Chilis

Cuisine American, Italian

Keyword beans, easy dinner, homemade soup, pasta

Prep Time 25

Cook Time 30

Total Time 55

Servings servings

Calories 481

Author Laurie McNamara

Equipment

Lodge 7-Quart Oval Dutch Oven

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

US Customary - Metric

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.

Nutrition