Description
A hearty and comforting one-pot pasta e fagioli with smoky pancetta, tender beans, and al dente pasta, ready in 30 minutes with minimal cleanup.
Ingredients
Scale
- 4 ounces pancetta, diced
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 7 ounces)
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 medium carrot, diced (about 2.5 ounces)
- 2 celery stalks, diced (about 3.5 ounces)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 3/4 cup small pasta (ditalini or elbow macaroni, about 3 ounces)
- 4 cups low sodium chicken broth
- 1/2 cup canned crushed tomatoes
- 1 sprig fresh rosemary (or 1/2 teaspoon dried rosemary)
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Optional: 1-2 cups chopped kale or spinach
- Optional: 1/4 teaspoon red pepper flakes
- Optional: 1 teaspoon fresh lemon zest
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced pancetta and cook, stirring occasionally, until crispy and golden, about 4-5 minutes.
- Add diced onion, carrot, and celery to the pot. Sauté for 3-4 minutes until vegetables soften and onion becomes translucent.
- Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it.
- Pour in chicken broth, crushed tomatoes, and drained cannellini beans. Add rosemary and thyme sprigs. Stir and bring to a gentle simmer. Cook uncovered for 5 minutes to marry flavors.
- Stir in small pasta, ensuring it is submerged in the liquid. Simmer gently, uncovered, stirring occasionally to prevent sticking, for 10-12 minutes until pasta is al dente. Add water or broth if liquid reduces too much.
- Remove rosemary and thyme sprigs. Season with salt and freshly ground black pepper to taste. If desired, add red pepper flakes and stir in chopped kale or spinach. Cook until greens are wilted, about 2 minutes.
- Just before serving, grate fresh Parmesan over each bowl and sprinkle with lemon zest if using.
- Ladle pasta e fagioli into bowls and garnish with extra Parmesan and a drizzle of olive oil if desired. Serve hot.
Notes
Do not rush cooking the pancetta to allow fat to render fully for flavor. Use small pasta shapes like ditalini or elbow macaroni for even cooking. Keep an eye on liquid levels and add broth or water if needed. Fresh herbs add better flavor than dried. Season gradually to avoid over-salting. Leftovers reheat well with added broth or water. Avoid freezing to prevent mushy pasta. For a richer finish, stir in a tablespoon of butter before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 350
- Sugar: 4
- Sodium: 550
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 7
- Protein: 18
Keywords: one-pot, pasta e fagioli, pancetta, easy dinner, quick meal, Italian soup, hearty pasta, weeknight dinner