Pasta, pancetta and parmigiano-reggiano...yes please! What we love most about Pasta Fagioli is that it's packed full of flavor. From the fat of the pancetta, to the hint of fresh herbs like rosemary, this Italian soup is definitely one worth making over, and over, and over again!
- 2 tablespoons extra virgin olive oil, plus more for serving
- 4 oz pancetta, diced
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 medium ribs celery, finely diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 6 cups low sodium chicken broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 10 oz cannellini beans
- 1/4 cup dried lentils, rinsed
- 1 cup diced or chopped canned tomatoes, with liquid
- 2 bay leaves
- 1 tablespoon minced fresh rosemary
- 3/4 cup dried pasta, such as elbow macaroni or ditalini
- 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving
How To Make
STEP 1: Heat the 2 tablespoons of olive oil in a large pot over medium heat. Add pancetta and cook until the fat begins to render, about 4-7 minutes. Add onion, carrot and celery; cook, stirring frequently, until the onions are softened, about 3-5 minutes. Add the garlic and cook until fragrant, about 1 minute.
STEP 2: Add white wine and cook until it has nearly evaporated, about 7 minutes. Then, add the broth, salt, pepper, beans, lentils, diced tomatoes, bay leaves and rosemary. Bring to a boil, then reduce heat and simmer, uncovered, until the lentils are tender, 20-30 minutes.
STEP 3: Using a slotted spoon, transfer 1 cup of soup to a blender. Purée until smooth and set aside.
STEP 4: Add the dried pasta to the pot. Turn the heat up to a gentle boil, cook until pasta is al dente. Stir in the reserved puréed soup.
STEP 6: Remove from heat, discard the bay leaves and stir in the Parmigiano-Reggiano. Season with salt and pepper to taste and serve. Top with a drizzle of extra-virgin olive oil and sprinkle with more cheese. Enjoy!