Grandma’s Italian Pasta Fagioli
My grandma’s “Pasta Fazool” was my number one favorite comfort food as a little girl! This version of the rustic Italian staple is just as delicious, but taken up a notch with pancetta and white wine. It’s sure to become your new favorite, too!
No Reviews
Ingredients
Adjust Servings
2 tablespoons extra virgin olive oil plus more for serving | |
4 oz pancetta diced | |
1 large onion diced | |
3 carrots peeled and diced | |
1 tablespoon minced garlic | |
1/3 cup dry white wine | |
6 cups low sodium chicken broth | |
1 teaspoon salt | |
1/4 teaspoon freshly ground black pepper | |
2 15 oz cans cannellini beans rinsed and drained | |
1 cup marinara sauce | |
1 cup ditalini pasta | |
1/3 cup freshly grated Parmigiano-Reggiano plus more for serving | |
Optional garnish: chopped fresh basil |
Nutritional Information
244kcal
Calories
23g
Carbohydrates
10g
Protein
11g
Fat
3g
Saturated Fat
12mg
Cholesterol
683mg
Sodium
428mg
Potassium
2g
Fiber
3g
Sugar
3985IU
Vitamin A
4.8mg
Vitamin C
77mg
Calcium
1.2mg
Iron
Directions
1.
Heat olive oil in a large soup pot over medium-low heat. Add pancetta and cook until it begins to brown.
Mark as complete
2.
Add onion and carrot and celery and cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more.
Mark as complete
3.
Add wine and cook until it has nearly evaporated, about 5 minutes. Add broth, salt, pepper, beans and marinara sauce and increase heat to bring to a boil. When ready to serve, add pasta and cook until tender according to package directions.
Mark as complete
4.
Stir in Parmesan and serve garnished with additional Parmesan and optional basil.
Mark as complete
Notes
As this soup sits it tends to thicken up –to make ahead wait to add the pasta and Parmesan until just before serving and thin with additional water or chicken broth as needed.
Leave a Reply
You must be logged in to post a comment.