Pasta E Fagioli Recipe

Preparation

1. 1

   Sauté the Pancetta

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

2. 2

   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.

3. 3

   Incorporate Garlic

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

4. 4

   Add Tomatoes and Broth

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

5. 5

   Add Cannellini Beans

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

6. 6

   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.

7. 7

   Final Seasoning

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

8. 8

   Serve

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