Entree: Italy – Friuli-Venezia Giulia – Pasta e Fagioli (Hearty Italian soup of pasta and beans in a savory tomato-broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 tbsp (30 ml) extra-virgin olive oil
2 oz (55 g) pancetta, diced
1 medium yellow onion, finely chopped (about 6 oz (170 g))
1 medium carrot, diced (about 3 oz (85 g))
1 celery stalk, diced (about 1.5 oz (45 g))
2 garlic cloves, minced (about 0.21 oz (6 g))
1 tbsp (15 ml) tomato paste
14.5 oz (410 g) canned diced tomatoes
4 cups (960 ml) low-sodium chicken or vegetable broth
15 oz (425 g) canned borlotti beans, drained (about 1 1/2 cups (240 g) edible beans); use canned cranberry beans as the practical catalog equivalent (estimated edible portion: 8 1/2 oz (240 g))
6 oz (170 g) ditalini or small tubular pasta
1 small sprig fresh rosemary or 1 bay leaf
2 tbsp (8 g) chopped fresh flat-leaf parsley
1/4 cup (25 g) grated Parmigiano-Reggiano, plus extra for serving
Salt
Freshly ground black pepper

Show original ingredient measurements

2 tbsp (30 ml) extra-virgin olive oil
2 oz (55 g) pancetta, diced
1 medium yellow onion, finely chopped (about 6 oz / 170 g)
1 medium carrot, diced (about 3 oz / 85 g)
1 celery stalk, diced (about 1.5 oz / 45 g)
2 garlic cloves, minced (about 6 g)
1 tbsp (15 ml) tomato paste
14.5 oz (410 g) canned diced tomatoes
4 cups (960 ml) low-sodium chicken or vegetable broth
15 oz (425 g) canned borlotti beans, drained (about 1 1/2 cups / 240 g edible beans); use canned cranberry beans as the practical catalog equivalent (estimated edible portion: 240 g)
6 oz (170 g) ditalini or small tubular pasta
1 small sprig fresh rosemary or 1 bay leaf
2 tbsp (8 g) chopped fresh flat-leaf parsley
1/4 cup (25 g) grated Parmigiano-Reggiano, plus extra for serving
Salt
Freshly ground black pepper

Instructions

1. Heat the olive oil in a large heavy pot over medium heat. Add the diced pancetta and cook until golden and crisp, about 5–6 minutes, rendering its fat.
2. Add the chopped onion, carrot, and celery; cook, stirring, until softened and translucent, about 6–8 minutes.
3. Stir in the minced garlic and tomato paste and cook 1 minute until fragrant. Add the diced tomatoes and stir to combine.
4. Pour in the broth, add the drained borlotti beans and the rosemary sprig or bay leaf. Bring to a gentle simmer, then reduce heat and simmer uncovered for 20 minutes to meld flavors.
5. Remove the rosemary sprig or bay leaf. Taste and season the broth with salt and pepper.
6. Stir in the ditalini pasta and simmer until the pasta is al dente, about 8–10 minutes, adding a little extra hot water or broth if the soup becomes too thick—Pasta e fagioli should be somewhat creamy but not dry.
7. When the pasta is cooked, stir in the chopped parsley and 1/4 cup (25 g) grated Parmigiano-Reggiano. Adjust seasoning.
8. Ladle into bowls, finish with extra grated Parmigiano-Reggiano and a drizzle of extra-virgin olive oil if desired. Serve hot.