Pasta e Fagioli

🛒 Ingredients

• Olive Oil 7 g · 60 kcal
• Pancetta, diced 12 g · 50 kcal
• Yellow Onion, medium 38 g · 15 kcal
• Carrot, medium 15 g · 6 kcal
• Celery Stalk 20 g · 3 kcal
• Garlic Cloves 2 g · 3 kcal
• Crushed Tomatoes, canned 100 g · 20 kcal
• Cannellini Beans, canned, drained & rinsed 120 g · 144 kcal
• Vegetable Broth 240 g · 10 kcal
• Ditalini Pasta (dry) 50 g · 175 kcal
• Fresh Rosemary, sprig 1 g · 0 kcal
• Parmesan Cheese, grated 10 g · 40 kcal

👨‍🍳 Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add diced pancetta (if using) and cook until crispy, then remove with a slotted spoon and set aside, leaving the fat in the pot.
2. Add chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes until vegetables soften, then stir in minced garlic and fresh rosemary, cooking for another minute until fragrant.
3. Stir in the crushed tomatoes and cannellini beans (one can pureed, one can whole). Pour in the vegetable broth and bring to a simmer, then reduce heat, cover, and cook for 20 minutes to allow flavors to meld.
4. Add the ditalini pasta to the pot and cook according to package directions, usually 8-10 minutes, stirring occasionally until al dente. If the soup becomes too thick, add a little more hot broth or water.
5. Season with salt and freshly ground black pepper to taste. Ladle into bowls, garnish with reserved crispy pancetta (if used), a drizzle of olive oil, and grated Parmesan cheese before serving hot.