ZUPPA DI PASTA E FAGIOLI Recipe
Our delicious Tuscan soup of white cannellini beans, pancetta, onions, and celery, in a savory broth with a touch of tomato and tubettini pasta.
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Ingredients
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Soup Base
Beans and Pasta
Method
Preparing the Soup Base
Cook Pancetta
Add the diced pancetta and cook until it becomes crispy, about 5-7 minutes.
Sauté Vegetables
Stir in the chopped onion, diced celery, and carrot. Sauté until the vegetables are soft, about 5 minutes.
Add Garlic
Add the minced garlic and cook for an additional minute until fragrant.
Add Tomatoes and Broth
Pour in the canned diced tomatoes and the broth. Bring to a simmer.
Finishing the Soup
Add Beans and Pasta
Once the soup is simmering, add the drained cannellini beans and tubettini pasta.
Cook Pasta
Season with salt and black pepper. Cook for about 10-12 minutes, or until the pasta is al dente.
Add Parsley
Stir in the chopped parsley just before serving for a fresh flavor.
Serve
Serve hot, garnished with grated Parmesan cheese on top.