Recipe

Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6–8 servings
Cuisine: Italian
Ingredients: 1/4 lb pancetta, diced; 2 tsp olive oil; 5 medium garlic cloves, peeled and left whole; 2 carrots, diced; 2 celery stalks, diced; 1 yellow onion, diced; 1/2 cup dry white wine; 1 (28 oz) can whole San Marzano tomatoes, crushed by hand; 1 (15 oz) can cannellini beans, drained; 1 (15 oz) can garbanzo beans, drained; 1/4 cup lentils; 3 bay leaves; 1 tbsp fresh rosemary, minced; 2 liters chicken stock, heated; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/2 lb ditalini; 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving

A rustic Italian bean and pasta soup built on pancetta, soffritto, San Marzano tomatoes, lentils, ditalini, and Parmigiano-Reggiano.

Serves 6–8 About 1 hour Italian comfort food

Italian comfort food

Humble ingredients, deep flavor.

Pasta e fagioli is one of those dishes that feels like home the moment it hits the table.

This version starts with pancetta and a classic soffritto, then builds body with beans, lentils, tomatoes, and warm chicken stock. A portion of the soup is blended back in at the end, giving it richness without making it heavy.

It’s rustic, satisfying, and even better the next day — exactly the kind of dish that rewards patience and simple technique.

Ingredients

What you’ll need

¼ lb pancetta, diced
2 tsp olive oil
5 medium garlic cloves, peeled and left whole
2 carrots, diced
2 celery stalks, diced
1 yellow onion, diced
½ cup dry white wine
1 (28 oz) can whole San Marzano tomatoes, crushed by hand
1 (15 oz) can cannellini beans, drained
1 (15 oz) can garbanzo beans, drained
¼ cup lentils
3 bay leaves
1 tbsp fresh rosemary, minced
2 liters chicken stock, heated
1 tsp kosher salt
½ tsp freshly ground black pepper
½ lb ditalini
½ cup freshly grated Parmigiano-Reggiano, plus more for serving

Method

How to make pasta e fagioli

Heat the stock. In a separate pot, bring the chicken stock to a gentle simmer and keep warm.
Render the pancetta. In a 6-quart Dutch oven over medium heat, add the olive oil and pancetta. Cook until the fat renders and the pancetta begins to crisp, 5–8 minutes.
Build the soffritto. Add the onion, carrots, celery, and whole garlic cloves. Cook, stirring occasionally, until softened and the onion turns translucent, about 8 minutes.
Deglaze. Add the white wine and scrape up any browned bits. Simmer until nearly evaporated.
Simmer the soup. Stir in the tomatoes, cannellini beans, garbanzo beans, lentils, bay leaves, rosemary, salt, pepper, and warm stock. Bring to a boil, then reduce to a simmer.
Cook until the lentils soften. Simmer uncovered until the lentils are just beginning to become tender, about 15–25 minutes.
Blend for body. Remove about 2 cups of the solids, avoiding bay leaves and garlic if possible, and puree until smooth.
Cook the pasta. Bring the soup back to a boil and add the ditalini. Cook until al dente, stirring occasionally and adding extra hot stock or water if needed to keep the pasta submerged.
Finish the soup. Remove the bay leaves and garlic cloves. Stir in the pureed mixture and grated Parmigiano-Reggiano. Taste and adjust seasoning.
Serve. Ladle into bowls and finish with extra Parmigiano-Reggiano.

Notes & tips

Make it better, make it ahead.

If you’re not serving immediately, cook the pasta separately or wait to add it until reheating. Otherwise it will continue absorbing liquid and become too soft.

For a thicker soup: blend a little more of the soup before adding it back to the pot.
For a looser soup: add extra hot stock or water as the pasta cooks.
For more richness: finish each bowl with extra Parmigiano-Reggiano and a drizzle of good olive oil.
For leftovers: store the pasta separately if possible, then combine when reheating.

Cook with me

Want to learn this dish hands-on?

Pasta e fagioli is a great class dish because it teaches soffritto, layering flavor, balancing texture, and finishing a soup properly. Ask about adding it to a private cooking class in Naperville or the surrounding Chicago suburbs.

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