A hearty and rustic Italian-American soup, packed with beans, pasta, and savory pancetta in a rich tomato broth. This one-pot meal is pure comfort food, perfect for a chilly evening and ready in about an hour.
Prep15 min
Cook45 min
Servings6
Serving size: 1.5 cups
639cal
34gprotein
92gcarbs
17g
Ingredients
2 tbsp olive oil
4 oz pancetta (finely diced)
1 pcs yellow onion (medium, finely chopped)
2 pcs carrot (medium, peeled and diced)
2 stalks celery (diced)
4 cloves garlic (minced)
1 tsp dried oregano
1 tsp dried basil
0.25 tsp red pepper flakes (optional, for a little heat)
Bake a perfect loaf of crusty, artisan-style bread with this incredibly simple recipe. It requires just four basic ingredients and minimal effort for a beautiful, bakery-quality result featuring a chewy, open crumb and a deeply golden, crackly crust. The magic lies in a long, slow fermentation, not in kneading.
Hearty, fiber-rich Pasta e Fagioli soup with crusty bread – comfort food that's gut-friendly and delicious!
This italian_american dish is perfect for lunch. With 820.3299999999999 calories and 41.09g of protein per serving, it's a nutritious choice for your meal plan.
fat
28 oz
crushed tomatoes
(one can)
6 cup chicken broth (low-sodium recommended)
15 oz cannellini beans (one can, rinsed and drained)
15 oz kidney beans (one can, rinsed and drained)
1 cup ditalini pasta (dry)
1 tsp salt (more to taste)
0.5 tsp black pepper (freshly ground, more to taste)
3 tbsp fresh parsley (chopped, for garnish)
0.5 cup parmesan cheese (freshly grated, for serving)
Instructions
1
Cook Pancetta & Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the diced pancetta and cook, stirring occasionally, until crisp and the fat has rendered, about 5-7 minutes.
Using a slotted spoon, remove the pancetta to a paper towel-lined plate, leaving the rendered fat in the pot.
Add the chopped onion, carrots, and celery (the soffritto) to the pot. Sauté until softened, about 8-10 minutes.
Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook for 1 minute more until fragrant.
2
Build the Soup Base and Simmer
Pour in the crushed tomatoes and chicken broth. Stir well, scraping any browned bits from the bottom of the pot.
Return the cooked pancetta to the pot. Season with 1 tsp of salt and 0.5 tsp of black pepper.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for at least 20 minutes to allow the flavors to meld.
3
Thicken with Beans
Scoop out about 1 cup of the cannellini beans and place them in a small bowl.
Mash the beans with a fork or the back of a spoon until they form a coarse paste. This will act as a natural thickener.
Stir the mashed beans, the remaining whole cannellini beans, and the kidney beans into the simmering soup.
4
Cook the Pasta
Increase the heat to medium, bringing the soup back to a steady simmer.
Add the dry ditalini pasta and cook, stirring occasionally, until the pasta is al dente, about 8-10 minutes (or according to package directions).
The soup will thicken further as the pasta releases its starches.
5
Finish and Serve
Turn off the heat and stir in the chopped fresh parsley.
Taste the soup and adjust the seasoning with more salt and pepper if needed.
Ladle the hot soup into bowls. Garnish generously with freshly grated Parmesan cheese and serve immediately.
Servings8
Serving size: 1 slice
181cal
7gprotein
36gcarbs
1gfat
Ingredients
400 g Bread Flour (About 3 1/4 cups. All-purpose flour can be substituted.)
1 g Instant Yeast (About 1/4 teaspoon.)
8 g Fine Sea Salt (About 1 1/2 teaspoons.)
350 g Lukewarm Water (About 1 1/2 cups. Temperature should be 95-105°F (35-40°C).)
Instructions
1
Mix the Dough (5 minutes)
In a large mixing bowl, whisk together the bread flour, instant yeast, and fine sea salt until well combined.
Pour in the lukewarm water. Use a spatula or wooden spoon to mix until a shaggy, sticky, and wet dough forms. Ensure there are no dry patches of flour left.
Do not knead. The dough will look messy and unstructured; this is correct.
2
First Rise (12-18 hours)
Cover the bowl tightly with plastic wrap or a reusable silicone lid. A shower cap also works well.
Let the dough rise at a warm, draft-free room temperature for 12 to 18 hours.
The dough is ready when it has more than doubled in size, the surface is dotted with bubbles, and it jiggles when you shake the bowl.
3
Shape and Second Rise (30-60 minutes)
Generously flour a work surface. Use a dough scraper to release the very sticky dough from the bowl onto the floured surface.
With floured hands, gently fold the dough over on itself 2-3 times to form a rough ball. This creates surface tension. Do not overwork it.
Place the dough, seam-side down, on a piece of parchment paper. Loosely cover it and let it rest.
4
Preheat Oven and Dutch Oven (30 minutes)
While the dough is having its second rise, place a 5- to 6-quart Dutch oven with its lid in your oven.
Preheat the oven to 450°F (232°C). It is crucial that the pot gets extremely hot for at least 30 minutes.
5
Bake the Bread (45-50 minutes)
Once preheated, very carefully remove the hot Dutch oven from the oven. Remove the lid.
Using the parchment paper as a sling, lower the dough into the hot pot.
Optional: Use a sharp knife or bread lame to score a 1/2-inch deep slash across the top of the dough.
Cover the pot with the lid and return it to the oven. Bake for 30 minutes.
Remove the lid and continue baking for another 15-20 minutes, or until the crust is a deep golden brown and the internal temperature reaches 205-210°F (96-99°C).
6
Cool Completely (1-2 hours)
Carefully remove the bread from the Dutch oven and place it on a wire cooling rack.
Let the bread cool completely, for at least 1 hour, before slicing. This step is essential for the crumb to set properly and prevents a gummy texture.
