Pasta e Fagioli

Pasta, beans, pancetta and a super flavorful broth all topped with cheese—what’s
more cozy than that?

Servings: 6

Author:

Prep Time
10 minutes

Cook Time
1 hour, 5 minutes

Total Time
1 hour, 15 minutes

Main Course

Italian

Pasta pancetta soup Pasta and Beans

Instructions

1 In a large pot or dutch oven, heat the olive oil over medium heat. Add the
pancetta and cook until the fat has rendered and the pancetta has started to
crisp; about 5 minutes. Add the onion, celery, garlic, red pepper and rosemary
and season with salt and pepper. Cook until soft; about 10 minutes. Add the
tomato paste, stir and cook until color darkens; 5 minutes. Add the chicken
broth, bay leaf, and parmesan rind (if using) stir and bring to a boil. Lower
the heat and simmer for 30 minutes, stirring occasionally. Remove the parmesan
rind.
2 Drain and rinse the chickpeas, add them to the soup and cook until slightly
soft; about 15 minutes. With a slotted spoon, remove about ¼ of the chickpeas to
a plate and smash with a fork. Return the smashed chickpeas to the soup. Taste
the soup and adjust for seasoning.
3 Meanwhile, bring a large pot of salted water to a boil. Cook pasta to one minute
less than package directions for “al dente”.
4 Divide pasta between bowls and ladle the soup over the top. Serve with grated
cheeses.
5 Enjoy!