A classic, heartwarming Italian comfort food. Pasta fagioli is a lovely tuscan bean soup with earthy rich flavors like rosemary and roasted garlic. You’ll see many recipes with a heavy tomato based broth, but truly authentic versions should let the beans shine more, keeping it simple and true to it’s roots. Here’s a delicious recipe for comforting pasta fagioli that your family is sure to love. Serve with a glass of wine and crusty Italian bread.
- 3 cans of cannelini beans, don’t straing
- 1/2 cup dry white wine, like Pinot Grigio
- 4 cloves of garlic, smashed
- 3 sprigs fresh rosemary, minced
- 8 oz of pancetta, rough dice
- 1 small onion, diced
- 1 cup of ditalini pasta
- 5 cups of good broth, I made homemade chicken broth
- 1 tbsp. tomato paste
- crispy prosciutto for serving
- olive oil
- parmigiano regiano
- good Italian crusty bread
Strain one of the cans of beans. In a heavy bottom pot over medium heat, sautee the onion, garlic, rosemary, and pancetta. Add in the one strained can of beans. Sautee until the onion becomes transluscent and the pancetta begins to caramelize, about 10-15 minutes. Add in the tomato paste and sautee for another few minutes. Add in the white wine and deglaze the bottom of the pan.
Remove the mixture from the pot and puree in a blender. Add it back to the soup pot. Bring it up to a simmer and add in the broth and other two cans of beans, keeping the liquid in as this will help thicken the soup. Season with salt and pepper and allow it to simmer until it thickens, about 30 minutes. Add in the pasta and allow to cook for another 10 minutes.
Plate in bowls and top with a drizzle of good quality evoo, crispy prosciutto, and serve with warm crusty italian bread. Buon appetito!