New Haven Pasta E Fagioli
Experience the comforting flavors of "New Haven Pasta E Fagioli," a hearty Italian-American bean and pasta soup elevated with rich pancetta and aromatic herbs. This one-pot wonder combines tender ditalini pasta, creamy cannellini beans, and a vibrant vegetable base featuring onions, carrots, and celery, all simmered in a savory tomato broth infused with fresh rosemary and thyme. A touch of crushed red pepper adds gentle heat, while a final sprinkle of Parmesan creates the perfect finishing layer of indulgence. Prep this soul-warming dish in just 15 minutes, and serve it steaming hot for a satisfying meal that brings both tradition and flavor to your table. Perfect for chilly nights or weeknight meals, this Pasta E Fagioli recipe is a delectable blend of classic ingredients and comforting simplicity.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 4 ounces pancetta
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 0.5 teaspoons crushed red pepper flakes
- 28 ounces canned crushed tomatoes
- 6 cups vegetable or chicken stock
- 2 cups cannellini beans (canned), rinsed and drained
- 1 cup dried ditalini pasta
- 1 sprig fresh rosemary sprig
- 1 sprig fresh thyme sprig
- 0.25 cup fresh parsley, chopped
- 0.5 cups grated Parmesan cheese
- 1 teaspoons salt
- 0.5 teaspoons freshly ground black pepper
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add pancetta and cook until it begins to crisp, about 4-5 minutes.
Stir in the diced onion, carrots, and celery, and sauté until softened, about 8 minutes.
Add the minced garlic and crushed red pepper flakes. Cook for 1-2 minutes until aromatic.
Stir in the crushed tomatoes and cook for 3 minutes to deepen their flavor.
Pour in the vegetable or chicken stock and bring to a gentle boil.
Add cannellini beans, fresh rosemary, and thyme sprigs. Season with salt and black pepper.
Simmer the soup over medium-low heat for 20 minutes to allow flavors to meld.
While the soup simmers, cook ditalini pasta separately in salted water until al dente (according to package instructions), then drain and set aside.
Remove the rosemary and thyme sprigs from the soup and discard them.
Add the cooked pasta to the soup pot and stir to combine.
Sprinkle in the chopped parsley and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with grated Parmesan cheese and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 32.1 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 11745 mg | 511% | |
| Total Carbohydrate | 332.9 g | 121% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 59.0 g | ||
| Protein | 119.3 g | 239% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1210 mg | 93% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 6835 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
