Pasta e Fagioli Recipe
Our delicious Tuscan soup of white cannellini beans, pancetta in a savory broth with a touch of tomato and tubettini pasta.
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Ingredients
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Base Ingredients
Method
Preparation
Add Aromatics
Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for an additional 5-7 minutes until the vegetables are softened.
Incorporate Garlic
Stir in the minced garlic and cook for about 1 minute until fragrant.
Add Tomatoes and Broth
Pour in the canned diced tomatoes and vegetable broth. Stir to combine.
Add Cannellini Beans
Stir in the drained and rinsed cannellini beans, bay leaves, salt, and black pepper. Bring the mixture to a simmer.
Cook the Pasta
Once simmering, add the tubettini pasta to the pot. Cook according to package instructions, usually about 8-10 minutes, until al dente.
Final Seasoning
Taste the soup and adjust the seasoning with additional salt and pepper as desired. Remove the bay leaves.