Pasta E Fagioli

This comforting Pasta e Fagioli is a classic Italian soup that balances earthy kidney beans with the salty richness of pancetta. Aromatic herbs like sage, rosemary, and thyme infuse the broth with deep flavor, while chopped carrots, celery, and onions add texture and sweetness. It&# 226;ÂÂs a warm, satisfying dish perfect for chilly evenings or a cozy family dinner. Simple to prepare with pantry staples, this soup delivers big flavor with minimal effort, making it a reliable favorite for weeknight meals.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 844.0

Description

This comforting Pasta e Fagioli is a classic Italian soup that balances earthy kidney beans with the salty richness of pancetta. Aromatic herbs like sage, rosemary, and thyme infuse the broth with deep flavor, while chopped carrots, celery, and onions add texture and sweetness. It&# 226;ÂÂs a warm, satisfying dish perfect for chilly evenings or a cozy family dinner. Simple to prepare with pantry staples, this soup delivers big flavor with minimal effort, making it a reliable favorite for weeknight meals.

Ingredients

1/2 pound Dried kidney beans
2 ounce Pancetta; chopped
1 Bay Leaf
1 Garlic Clove
6 Fresh Sage Leaves
2 Celery Stalks; chopped
2 md Onions; chopped
2 md Carrots; chopped
5 tablespoon Olive oil
6 cup Water
1/2 tablespoon Fresh thyme
1 tablespoon Fresh rosemary sprigs

Directions

1
Rinse dried kidney beans and soak in cold water for at least 8 hours or overnight.
2
Drain and rinse the soaked beans.
3
In a large pot, heat olive oil over medium heat.
4
Add chopped pancetta and cook until crispy, about 5 minutes.
5
Add chopped onions, carrots, and celery; sautÃÂ© until softened, about 7 minutes.
6
Stir in minced garlic, sage, thyme, and rosemary; cook for 1 minute until fragrant.
7
Add drained beans, bay leaf, and water to the pot.
8
Bring to a boil, then reduce heat and simmer covered for 45 minutes.
9
Stir in pasta and cook until tender, about 10 minutes.
10
Remove bay leaf and rosemary sprigs before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 844.0kcal

% Daily Value *
Total Fat 41.0g64%
Saturated Fat 6.2g31%
Cholesterol 0.0mg0%
Sodium 87.7mg4%
Total Carbohydrate 138.4g47%
Dietary Fiber 74.0g296%
Sugars 6.3g
Protein 25.0g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For faster cooking, use canned beans (rinsed) and reduce simmer time to 15 minutes.

This soup thickens as it sits. Add extra water or broth when reheating.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

For a vegan version, omit pancetta and use vegetable broth instead of water.

Traditional recipes often mash some beans to thicken the soup; use a spoon to lightly crush a portion before serving.

Keywords: italian soup, pasta e fagioli, kidney beans, pancetta, hearty soup, comfort food, bean soup, rustic italian, sage, rosemary, thyme, vegetable broth, slow cooked, family dinner, winter soup, pasta soup, homemade, simple recipe, meal prep, freezer friendly

Read it online: https://www.chefs-mate.com/recipe/pasta-e-fagioli-3/