Description
This Creamy Pasta e Fagioli Soup is a comforting Italian classic made with tender ditalini pasta, creamy cannellini beans, and a flavorful soffritto base of carrot, celery, onion, and pancetta. Slow-simmered with tomato concentrate and cooked beans’ water, this hearty soup delivers rich textures without the need for cheese, finished with a drizzle of extra virgin olive oil and black pepper for an authentic finish.
Ingredients
Scale
Vegetables and Aromatics
- ½ carrot, finely chopped
- ½ celery stalk, finely chopped
- ½ white onion, finely chopped
Meat
- 50 g pancetta, finely chopped
Legumes and Pasta
- 700 g cooked cannellini beans
- 600 ml cooking water from the beans
- 200 g Ditali rigati pasta (Pastificio Liguori)
Other Ingredients
- 4 tablespoons extra virgin olive oil
- 1 tablespoon tomato concentrate
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the soffritto: Finely chop the carrot, celery, and white onion to create a battuto. In a heavy-bottomed pot, heat the extra virgin olive oil over low heat.
- Sauté pancetta and vegetables: Add the finely chopped pancetta and the battuto to the pot. 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 the 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 ditalini 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 soup will have a creamy texture from the beans without needing cheese. Serve 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 add richness and depth to the soup.
- Do not brown the soffritto vegetables; keep the heat low to allow gentle softening.
- Stir the pasta occasionally to prevent it from sticking to the bottom of the pot.
- This soup is naturally creamy from the beans, so cheese is optional.
- Garnish with extra virgin olive oil and freshly ground black pepper for authentic flavor.
