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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.
Cook Pancetta & Sauté Aromatics
Build the Soup Base and Simmer
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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.
This italian_american recipe takes 60 minutes to prepare and yields 6 servings. At 639.42 calories per serving with 34.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or supper.
Thicken with Beans
Cook the Pasta
Finish and Serve
Omit the pancetta and use vegetable broth. To add a smoky depth, you can add 1/2 teaspoon of smoked paprika with the other dried herbs.
Increase the red pepper flakes to 1/2 teaspoon or more. You can also add a diced jalapeño along with the soffritto for extra heat.
Substitute the ditalini with your favorite gluten-free small pasta. Be sure to check the cooking time on the package, as it may differ.
Stir in a few handfuls of fresh spinach or chopped kale during the last 5 minutes of cooking until wilted for an extra nutrient boost.
Adapted versions of this recipe for specific dietary needs:
The combination of cannellini and kidney beans provides a substantial amount of dietary fiber and protein, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The 'soffritto' base of carrots, celery, and onions, along with tomatoes, delivers a good dose of vitamins like A, C, and K, which are crucial for immune function, vision, and overall health.
This soup is a balanced and hearty meal in a single bowl, providing complex carbohydrates for energy, protein for muscle maintenance, and healthy fats from olive oil, making it a deeply satisfying and nourishing choice.
A 1.5 cup serving of this Pasta e Fagioli contains approximately 450-550 calories, depending on the exact ingredients used, such as the fat content of the pancetta and the amount of cheese added.
Yes, it can be a very healthy and balanced meal. It's rich in fiber and protein from the beans and packed with vitamins from the vegetables. For a healthier version, use low-sodium broth, whole wheat pasta, and be mindful of the amount of pancetta and cheese.
Absolutely. To make it vegetarian, omit the pancetta and use vegetable broth. For a vegan version, also skip the Parmesan cheese or use a nutritional yeast or plant-based alternative. Sautéing the vegetables in a bit more olive oil will add richness.
Yes, the soup base is excellent for making ahead, and the flavors deepen overnight. For best results, cook the pasta separately and add it to individual bowls when reheating to prevent it from becoming soft and absorbing too much liquid.
Small pasta shapes are traditional and work best. Ditalini is classic, but you can also use small shells, elbow macaroni, tubetti, or even broken pieces of spaghetti or linguine.