Description
This Creamy Pasta e Fagioli Soup combines tender cannellini beans, diced vegetables, savory pancetta, and Ditali rigati pasta in a rich, flavorful broth. The beans create a naturally creamy texture without the need for cheese, making it a comforting and satisfying Italian classic perfect for a hearty lunch or dinner.
Ingredients
Scale
Vegetables
- ½ carrot, finely chopped
- ½ celery stalk, finely chopped
- ½ white onion, finely chopped
Meats
- 50 g pancetta, finely chopped
Pantry
- 4 tablespoons extra virgin olive oil
- 700 g cooked cannellini beans
- 600 ml cooking water from the beans
- 1 tablespoon tomato concentrate
- 200 g Ditali rigati pasta (Pastificio Liguori)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the soffritto: Finely chop the carrot, celery, and white onion to form a battuto. In a heavy-bottomed pot, heat the extra virgin olive oil over low heat. Add the finely chopped pancetta and the battuto, then gently sauté for about five minutes, allowing the flavors to meld and the vegetables to soften without browning.
- Add beans and tomato concentrate: Pour the cooked cannellini beans along with their cooking water into the pot. Stir in one tablespoon of tomato concentrate and season with salt to taste. Bring the mixture to a gentle boil over medium heat.
- Cook the pasta: Once boiling, add the Ditali rigati pasta to the pot. Cook according to the pasta package instructions, stirring occasionally to prevent sticking and ensure even cooking. The beans will naturally thicken the soup as the pasta cooks.
- Finish and serve: When the pasta is tender, remove the pot from the heat. The beans will have created a creamy texture without needing cheese. Serve the pasta e fagioli drizzled with a bit of raw extra virgin olive oil and freshly ground black pepper to taste.
Notes
- Use the cooking water from the beans to enhance the soup’s flavor and creaminess.
- Sauté the pancetta and vegetables gently to avoid browning and maintain a delicate flavor base.
- Stir the pasta occasionally during cooking to prevent sticking.
- Finish with a drizzle of high-quality extra virgin olive oil for added richness.
- This soup freezes well; store leftovers in an airtight container for up to 3 months.
