Pasta e Fagioli (Pasta and Beans)

Ingredients and Weight

• 1 pound dried cannellini beans, picked over and rinsed
• 8 cups chicken or vegetable broth
• 1/2 pound pancetta, diced
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried red pepper flakes
• 1 cup ditalini pasta
• 1 cup chopped fresh parsley
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving (optional)

Preparation Time

• 15 minutes

Cooking Time

• 60 minutes

Difficulty Level

• 2 (easy)

Preparation Method Steps

1. In a large pot, combine the beans and broth. Bring to a boil over medium heat, then reduce heat to low and simmer for 30 minutes, or until the beans are tender.
2. While the beans are cooking, heat the pancetta in a large skillet over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, oregano, basil, and red pepper flakes and cook for 1 minute more.
3. Add the cooked vegetables and pancetta to the pot with the beans. Bring to a boil, then add the pasta and cook according to package directions, about 10 minutes, or until the pasta is al dente.
4. Stir in the parsley and season with salt and black pepper to taste. Serve immediately, topped with grated Parmesan cheese if desired.

Nutritional Information

• Calories: 250 per serving
• Fat: 10 grams
• Protein: 15 grams
• Carbohydrates: 35 grams

Dish Characteristics

• Hearty and filling
• Rich and flavorful
• Easy to make
• Perfect for a cold winter day

User Comments

• "This is the best pasta e fagioli I've ever had. It's so flavorful and comforting."
• "I love that this recipe uses cannellini beans instead of the traditional kidney beans. It gives the dish a more creamy texture."
• "I made this for a potluck and it was a huge hit. Everyone went back for seconds."

Special Precautions and Tips

• Be sure to pick over the beans before cooking to remove any stones or debris.
• If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them soak for 1 hour.
• If you don't have pancetta, you can substitute diced bacon or smoked ham.
• You can adjust the amount of red pepper flakes to your taste.
• Serve with a side of crusty bread to soak up all the delicious sauce.