Pasta e Fagioli
A warming, rustic Italian soup of tender beans, small pasta, and a savory soffritto, brightened with a splash of lemon and grated Parmesan. Hearty enough for a main but simple to make on a weeknight, with layers of flavor from pancetta and a Parmesan rind.
2 tbsp olive oil
3 oz pancetta, diced
1 cup yellow onion, finely chopped
1 cup carrot, small dice
1 cup celery, small dice
3 clove garlic, minced
1 tsp dried oregano
1 tsp red pepper flakes
2 tbsp tomato paste
14 ½ oz crushed tomatoes, crushed
4 cup vegetable broth
15 oz cannellini beans, drained and rinsed
1 parmesan rind
6 oz small pasta, ditalini or small shells
1 sprig fresh rosemary, tied
1 bay leaf
2 tbsp fresh parsley, chopped
1 tbsp lemon juice, freshly squeezed
1 cup grated Parmesan
1 ½ tsp salt
½ tsp black pepper, freshly ground
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Cannoli
Crisp, golden pastry tubes filled with a cool, sweet ricotta cream studded with chocolate and brightened with citrus and cinnamon—textural contrast in every bite.
Suppli al Telefono
Crisp, golden rice fritters with molten mozzarella at their center—the interior stretches like a phone cord when you pull them apart. A savory tomato-scented risotto is chilled, shaped around cheese, breaded and deep-fried for irresistible contrast of texture.
Vitello Tonnato
Slices of gently poached veal are chilled, then dressed in a silky tuna–capers emulsion for a cool, savory dish that balances rich meat with briny, lemon-bright flavors. Serve thinly sliced for an elegant make-ahead antipasto or light main.