Pasta Fagioli
Pasta Fagioli, or if you are from New York like me - Pasta Fazool is a hearty Italian soup made with small pasta and beans. This recipe is nostalgic, delicious, and super fast to make!
Ingredients
- ½ white onion, diced
- 2 garlic cloves, smashed
- 1 can cannellini beans blend half the can
- 2 tbs diced pancetta or bacon
- 1 tbs tomato paste
- 8 oz canned chopped tomatoes I usually use half a can of chopped tomatoes or half the box of the pomi chopped tomatoes
- 2-3 tbsp tomato bouillon powder with chicken flavor
- 1 tbsp italian seasonings
- 16-24 oz water I usually use the same can of beans to measure the water so I use about 1 and ½ cans full of water
- 2 cups ditalini pasta
- pecorino cheese, to your liking
- parsley optional
Instructions
- Dice ½-1 yellow onion, depending on how large it is, set aside.
- Cut the ends off of 2 garlic cloves and smash them, set aside.
- Pour out half of the cannellini beans and set aside.
- The other half of the beans, puree.
- In a pot, add pancetta and a little olive oil and sautee.
- Once it has a little color, but not burning, add the onions and garlic. Sautee till translucent.
- Add tomato paste and tomato bouillon to the pot. Let cook for about 1-2 minutes.
- Add the chopped tomatoes and italian seasoning to the pot. Let cook for about 4-5 minutes.
- Add in the whole beans, the pureed beans, and the water. Stir till combined. This has to cook for about 15-20 minutes.
- In the meantime, set a separate pot to boil and cook your ditalini till al dente.
- Drain the ditalini directly into the soup pot. This isn't a very liquidy soup, it is more hearty and thick. Remove from the heat
- Top with pecorino romano cheese and parsey, serve immediately as it will thicken and dry up when left.