Our delicious Tuscan soup of white cannellini beans, pancetta in a savory broth with a touch of tomato and tubettini pasta.

In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until it becomes crispy, about 5-7 minutes.

Sauté the Pancetta

Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for an additional 5-7 minutes until the vegetables are softened.

Add Aromatics

Stir in the minced garlic and cook for about 1 minute until fragrant.

Incorporate Garlic

Pour in the canned diced tomatoes and vegetable broth. Stir to combine.

Add Tomatoes and Broth

Stir in the drained and rinsed cannellini beans, bay leaves, salt, and black pepper. Bring the mixture to a simmer.

Add Cannellini Beans

Once simmering, add the tubettini pasta to the pot. Cook according to package instructions, usually about 8-10 minutes, until al dente.

Cook the Pasta

Taste the soup and adjust the seasoning with additional salt and pepper as desired. Remove the bay leaves.

Final Seasoning

Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Serve

Olive oil

Pancetta

Onion, chopped

Carrots, diced

Celery, diced

Garlic, minced

Canned diced tomatoes

Vegetable broth

Cannellini beans, drained and rinsed

Tubettini pasta

Bay leaves

Salt

Black pepper

Fresh parsley, chopped (for garnish)

Pasta e Fagioli

Make Pasta E Fagioli Recipe in just 45m. Our delicious Tuscan soup of white cannellini beans, pancetta in a savory broth with a touch of tomato and tubettini pasta.

Pasta E Fagioli Recipe

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