Description
Pasta e Fagioli, also known as “pasta fazool,” is a classic Italian comfort dish featuring tender beans, pasta, and a rich, flavorful broth. This version, inspired by Giada De Laurentiis, uses chicken broth for depth, pancetta for smokiness, and a perfect balance of herbs and seasonings. Whether served thick and hearty or light and brothy, this dish delivers authentic Italian flavor in every spoonful!
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 ounces pancetta, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) cannellini beans, drained and rinsed
- 4 cups low-sodium chicken broth
- 1 cup ditalini pasta
- ½ teaspoon red pepper flakes (optional)
- Salt & black pepper to taste
- ¼ cup grated Parmesan cheese (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and pancetta, cooking until the onion is soft and the pancetta is slightly crispy. Stir in garlic, thyme, rosemary, and bay leaf, sautéing for 30 seconds until fragrant.
- Simmer the Broth: Add diced tomatoes, beans, and chicken broth. Season with salt, black pepper, and red pepper flakes. Bring to a simmer and let cook for 30 minutes, stirring occasionally.
- Cook the Pasta Separately: In a separate pot, boil salted water and cook ditalini pasta until al dente. Drain and set aside.
- Combine & Serve: Remove the bay leaf from the soup. Stir in the cooked pasta and let it absorb the flavors for a minute. Ladle into bowls, garnish with grated Parmesan and fresh parsley. Serve hot with crusty bread on the side!
Notes
- For a thicker soup, mash some of the beans or blend a small portion before adding the pasta.
- For a more brothy texture, add an extra cup of chicken broth.
- Store leftovers in an airtight container for 3-4 days (store pasta separately to prevent mushiness).
- To freeze: Freeze the soup without pasta for up to 3 months. Add freshly cooked pasta when reheating.
- Swap pancetta for bacon or omit it for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 10mg
Keywords: Pasta Fagioli Recipe Giada, Pasta e Fagioli, Italian Soup Recipe, Traditional Pasta Fazool, Bean and Pasta Soup, Giada De Laurentiis Soup, Easy Italian Recipes