Pasta e Fagioli

Published on
September 22, 2023
Pasta e Fagioli is a classic "pasta and beans" soup. I understand if this does not sound terribly enticing, but trust me the aromatics, tomatoes, and Sicilian seasoning turn pasta and beans into a hearty and irresistible Italian meal.
A large pot of Pasta e Fagioli
Prep Time:
20 Minutes
Cook Time:
45 minutes
Difficulty Level:

4 ounces Pancetta, minced

1 large onion, minced

4 cloves garlic, minced

2 large carrots, ½ inch diced

4 cups chicken broth

2 tablespoons Sicilian Seasoning

1 can cannellini beans (14 oz), rinsed and drained

1 can cannellini beans (14 oz), rinsed, drained and mashed

1 can plum tomatoes (28 oz)

¾ cup tubetti pasta or mini penne

Parmesan cheese for garnish, grated

Italian parsley for garnish, coarsely chopped

Salt & Pepper to taste


1. In a large pot over medium-high heat sauté the pancetta until crisp, about 5 minutes. Transfer the pancetta to a plate leaving the drippings.

2. In the same pan over medium heat, sauté the onion, carrots, and garlic in the pancetta drippings for 5 minutes or until tender.

3. Add in the Sicilian seasoning. Cook 1 minute or until fragrant. Then stir in the reserved pancetta, chicken broth, whole and mashed cannellini beans, and tomatoes. Simmer for 30 minutes.  

4. Add the pasta and cook 10-15minutes until the pasta is al dente. Season with salt and pepper to taste.  

5. Serve with grated Parmesan cheese and parsley.

Recipe Tip:
If you have a Parmesan rind, add it in to the pot with the broth. This adds another level of depth.
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