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Easy Weeknight Pasta e Fagioli (Hearty Italian Bean Soup)

Close-up of a steaming bowl of rich, tomato-based pasta e fagioli soup topped with fresh parsley.
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Make this hearty and comforting Italian Pasta e Fagioli soup on a weeknight. This recipe uses simple ingredients for an authentic flavor that feels like it simmered all day.

Ingredients

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  • 1 tablespoon olive oil
  • 4 ounces pancetta, diced (or substitute with 1/2 cup ground beef for a copycat style)
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth (or vegetable broth for vegetarian)
  • 2 (15 ounce) cans cannellini beans, rinsed and drained (reserve 1/2 cup of one can)
  • 1/2 cup ditalini pasta
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add pancetta (or ground beef) and cook until crisp or browned, about 5 to 7 minutes. Remove meat with a slotted spoon and set aside, leaving about 1 tablespoon of fat in the pot.
  2. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes.
  3. Add garlic, oregano, thyme, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Stir in diced tomatoes and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
  5. Add chicken broth and the cooked pancetta/beef back to the pot. Bring the mixture to a simmer.
  6. In a small bowl, mash the reserved 1/2 cup of cannellini beans with a fork until smooth. Add the mashed beans and the remaining whole beans to the pot. This creates the creamy texture.
  7. Increase heat slightly and bring the soup to a gentle boil. Add the ditalini pasta. Cook according to package directions, usually 7 to 9 minutes, until the pasta is tender.
  8. Season the soup with salt and pepper to your taste.
  9. Ladle the soup into bowls. Garnish with fresh parsley before serving.

Notes

  • For a richer, Olive Garden-style soup, use ground beef instead of pancetta and add 1/4 cup of cream cheese during the last 5 minutes of simmering for extra creaminess.
  • If you prefer a thicker soup, mash more of the cannellini beans before adding them.
  • This soup tastes better the next day after the flavors have blended.
  • Serve with crusty Italian bread for dipping.

Nutrition

Find it online: https://mdlatdmm.com/pasta-e-fagioli-easy-weeknight-italian-soup/