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
- 1
- 2
Cook Pancetta
Add the diced pancetta and cook until it becomes crispy, about 5-7 minutes.
- 3
Sauté Vegetables
Stir in the chopped onion, diced celery, and carrot. Sauté until the vegetables are soft, about 5 minutes.
- 4
Add Garlic
Add the minced garlic and cook for an additional minute until fragrant.
- 5
Add Tomatoes and Broth
Pour in the canned diced tomatoes and the broth. Bring to a simmer.
Finishing the Soup
- 6
Add Beans and Pasta
Once the soup is simmering, add the drained cannellini beans and tubettini pasta.
- 7
Cook Pasta
Season with salt and black pepper. Cook for about 10-12 minutes, or until the pasta is al dente.
- 8
Add Parsley
Stir in the chopped parsley just before serving for a fresh flavor.
- 9
Serve
Serve hot, garnished with grated Parmesan cheese on top.
