Pasta e Fagioli

Originally known as a peasant soup because of its simple ingredients, the flavors of this dish are really quite rich and varied. A marriage of seasoned pancetta sautéed with aromatics, spices and herbs simmer with red plum tomatoes and tender beans in a rich stock. And just before serving, toss in pasta to gently absorb all those flavors. It creates a meal worthy of serving to anyone!

The name says it all – Pasta e Fagioli – a gorgeous pairing of pasta and beans. It’s a surprisingly simple soup to make. The notes of flavor come from beautiful pieces of pancetta along with sweet onions, celery and garlic blended with the subtle sweetness of plum tomatoes, tender beans and a golden chicken stock.

Accented with a simplicity of seasoning – oregano, crushed red pepper flakes, kosher salt, freshly cracked black pepper and the nutty, salty rinds of Parmesan.

Then tiny pieces of pasta to plump up in this wonderful soup’s savory broth.

You can start with dried beans, but don’t discount canned. They will save you time and hold their own in the gorgeous layers plus provide a subtle creaminess to the base.

The beauty of this soup, you can make the base up to the point of adding the pasta, then hold it at a simmer or refrigerate until you’re ready to serve. Once you add the pasta, you’re about 15 minutes to a heavenly finish. Top with a sprinkling of Parmesan and indulge yourself in bowl of comfort.

Pasta e Fagioli

1-½ tablespoons olive oil

8 to 7 ounces pancetta, ½” thick slices

1 small onion, chopped, about 1 cup

2 stalks of celery, preferably the inner stalks and their leaves if available, sliced thin, about 1 cup

2 teaspoons chopped garlic, about 4 to 5 cloves

1-½ teaspoons dried oregano

¼ teaspoon crushed red pepper flakes

2 cans whole plum tomatoes, 14 ounces each

2 cans white, navy, or cannellini beans, drained and rinsed, 15 ounces each

8 cups chicken stock, divided

2 pieces Parmesan cheese rinds

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 teaspoon brown sugar

1 teaspoon concentrated chicken base

½ pound small pasta, such as ditalini

Grated Parmesan cheese for serving

Cut the pancetta into pieces about ½”. Heat the olive oil in a large stockpot over medium heat. Add the pancetta and cook until the fat has rendered, and the pancetta is starting to brown, about 7 to 8 minutes.

Toss in the onion and celery and continue cooking over medium heat, stirring occasionally until the onion is translucent and the vegetables are soft, about 7 to 10 minutes.

Add the chopped garlic along with the oregano and red pepper flakes. Cook for another 3 to 4 minutes until the garlic is softened and the oregano is fragrant.

Crush the plum tomatoes – your hands are the perfect tool for this – adding along with any juices. Stir in the beans, 6 cups of the chicken stock, Parmesan rinds along with the kosher salt, black pepper, brown sugar, and concentrated chicken base.

Bring the soup to a gentle boil then reduce the heat to medium-low and simmer uncovered for at least 30 minutes. At this point you can either let the soup continue to simmer for an additional 30 to 45 minutes or refrigerate overnight.

About 15 minutes before serving, stir in the pasta and the remaining chicken stock. Cook for an additional 10 to 12 minutes or until the pasta is tender.

Remove the Parmesan rinds, ladle the soup into bowls and top with a generous sprinkling of grated Parmesan cheese.

To reheat, add additional chicken stock to replace the stock soaked up by the cooked pasta. Warm over medium heat stirring frequently.

Some notes about a few of the ingredients. Pancetta can be found in the deli area of your food market and is sometimes sold packaged and precut into pieces. In a pinch you can substitute the pancetta with bacon if needed, keeping in mind the flavor of pancetta is different than that of traditional bacon.

Parmesan rinds are a great addition to soups, sauces, and stocks. They lend a subtle, slightly salty, nutty flavor to your recipe. You can find them in the deli area, and they keep them well in the freezer.

Better Than Bouillon® concentrated bases are a must in your pantry. They have a wide variety of bases from chicken to turkey to vegetarian. Add a small spoonful to soups and stews for an added boost of flavor. You can find them in food markets with the broths and stocks.

Serves 6 generously.