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Pasta E Fagioli

Pasta E Fagioli recipe image
This classic Pasta e Fagioli is the ultimate comfort food, offering a perfect balance of protein-rich kidney beans and al dente pasta. The broth is deeply flavorful, built from a foundation of sautéed pancetta, aromatic onions, carrots, and celery, then infused with fresh thyme, rosemary, and sage. It delivers a rustic, home-style taste that is both warming and satisfying. Ideal for chilly evenings or busy weeknight dinners, this dish comes together easily with pantry staples. ItâÂÂs a hearty meal that feeds the whole family and tastes even better the next day as the flavors meld together.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 671.3
Dietary: Vegan
Description
This classic Pasta e Fagioli is the ultimate comfort food, offering a perfect balance of protein-rich kidney beans and al dente pasta. The broth is deeply flavorful, built from a foundation of sautéed pancetta, aromatic onions, carrots, and celery, then infused with fresh thyme, rosemary, and sage. It delivers a rustic, home-style taste that is both warming and satisfying. Ideal for chilly evenings or busy weeknight dinners, this dish comes together easily with pantry staples. ItâÂÂs a hearty meal that feeds the whole family and tastes even better the next day as the flavors meld together.
Directions
  1. 1
    Rinse dried kidney beans and soak them in cold water overnight, or use the quick-soak method by boiling for 2 minutes and letting stand for an hour.
  2. 2
    Drain and rinse the soaked beans, then place them in a large pot with fresh water to cover by 2 inches. Bring to a boil, reduce heat, and simmer until tender, about 45-60 minutes.
  3. 3
    In a separate large skillet or Dutch oven, heat olive oil over medium heat. Add chopped pancetta and cook until crispy and browned, about 5 minutes.
  4. 4
    Add chopped onions, carrots, and celery to the skillet with the pancetta. Sauté until vegetables are softened and translucent, about 8-10 minutes.
  5. 5
    Stir in minced garlic, fresh thyme, rosemary sprigs, and finely chopped sage leaves. Cook for 1 minute until fragrant.
  6. 6
    Add the cooked kidney beans and their cooking liquid (or additional water/broth) to the skillet. Stir in the bay leaf.
  7. 7
    Bring the soup to a gentle simmer. Add fresh tagliatelle pasta directly to the pot.
  8. 8
    Cook, stirring occasionally, until the pasta is al dente and the soup has thickened to your liking, about 10-12 minutes.
  9. 9
    Season generously with salt and freshly ground black pepper to taste.
  10. 10
    Remove from heat, discard the bay leaf and rosemary sprigs, and serve hot.

Nutrition Facts

Servings 1 pie

Amount Per Serving
Calories 671.3kcal
% Daily Value *
Total Fat 22.1g34%
Saturated Fat 3.5g18%
Cholesterol 0.0mg0%
Sodium 84.5mg4%
Total Carbohydrate 137.0g46%
Dietary Fiber 73.3g294%
Sugars 6.3g
Protein 24.7g50%

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

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