This hearty Pasta e Fagioli soup made with pancetta, beans, pasta and vegetables is perfect for chilly winter nights!Although we've had some unseasonably warm weather the past couple of weeks, I'm smart enough to know that winter isn't over just yet. I mean, I live in Michigan! The weather changes every few hours it seems like. And sure enough, after enjoying some springlike weather where I pulled out my flip flops and had my windows open, it's back to being cold. Not just cold, but windy too, which makes it worse. To me there's nothing better than a pot of hearty and comforting soup on days like this, and this Pasta e Fagioli is one of my favorites.
Pasta e fagioli is a traditional Italian dish that means "pasta and beans." It starts out with diced pancetta, which adds a richness to the soup. Next goes in the fresh veggies, some herbs, broth, then a couple of cans of my favorite Red Gold Petite Diced Tomatoes. After 30 minutes of simmering we add the pasta and beans and our dish is nearly complete. Once the pasta is tender we ladle the soup into bowls and finish it off with a touch of fresh parsley and grated Parmesan.
Every Red Gold tomato is grown on one of 50 Midwestern family farms. Red Gold tomatoes are sustainably produced, gluten free, vegan, non-GMO verified, and packed in non-BPA lined cans. To learn more, connect with Red Gold on Facebook, Twitter, Instagram and Pinterest.
Pasta e Fagioli
Author: Sarah Bates | The Chef Next Door
Ingredients:1 Tablespoon olive oil
5 ounces diced pancetta
1 cup chopped onion
1 clove garlic, finely chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 teaspoons dried oregano
1 teaspoon dried basil
Dash or two of red pepper flakes
(2) 14 ounce cans Red Gold Petite Diced Tomatoes
4 cups low-sodium chicken broth
1 can cannellini beans, drained and rinsed
1 cup ditalini pasta (or other small pasta shape)
2 Tablespoons fresh chopped parsley, for garnish
Freshly grated Parmesan cheese, for garnish
In a large Dutch oven or heavy pot, heat the olive oil over medium high heat. Add the pancetta and cook until browned. Remove from the pan with a slotted spoon and set aside. Add the onion, garlic, celery, and carrot to the pot and cook for 5 minutes, until the vegetables are tender. Add the oregano, basil, and red pepper flakes and stir. Add the tomatoes and stock and bring to a boil.
Reduce the heat and simmer the soup for 30 minutes. Add the beans and pasta and simmer for 10 minutes or until the pasta is tender. Ladle the soup into bowls and top with some of the parsley and grated Parmesan.