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White Pasta e Fagioli

Creamy White Pasta e Fagioli: The Ultimate Comfort Soup

Discover the comforting embrace of White Pasta e Fagioli, a creamy Italian soup perfect for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: PASTA
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 ounces Pancetta Adds savory depth; substitute with Canadian bacon or smoked ham as alternatives.
  • 3 sprigs Thyme Use dried thyme if fresh is not available.
  • 3 sprigs Oregano Fresh is preferable, but dried can be substituted.
  • 3 sprigs Parsley Can be swapped with other fresh herbs if needed.
  • 2 ribs Celery Can be omitted if desired.
  • 1 medium Yellow Onion Shallots can be used instead.
  • 4 cloves Garlic Use less for a milder taste.
  • to taste Kosher Salt Adjust based on the broth.
  • 30 ounces Cannellini Beans Adds creaminess; other white beans like Great Northern can be used.
  • 2 medium Russet Potatoes Yukon Gold can be substituted.
  • 1 Parmesan Rind Infuses richness; a piece of hard cheese can be used.
  • 6 cups Vegetable Broth Chicken broth can be used for a meatier flavor.
  • 1 cup Ditalini Pasta Substitute with any small tube pasta if necessary.
  • 1/2 teaspoon White Pepper Black pepper is an acceptable alternative.
  • 1/3 cup Parmesan Cheese Freshly grated is best.
  • Minced Parsley Optional garnish.
  • 6 teaspoons Extra Virgin Olive Oil Adds richness; flavored oil can be used.

Equipment

  • dutch oven
  • Pot

Method
 

How to Make White Pasta e Fagioli
  1. In a dutch oven, cook pancetta over medium heat until crispy, about 5-7 minutes. Remove and set aside.
  2. Tie thyme, parsley, and oregano together with twine to create a herb bundle.
  3. Sauté the diced onion, sliced celery, and minced garlic in the same pot for about 8 minutes until soft and fragrant.
  4. Puree one can of drained cannellini beans until smooth for a creamy base.
  5. Add pureed beans, whole beans, diced potatoes, parmesan rind, and herb bundle to the pot. Pour in vegetable broth and simmer for 30 minutes.
  6. In a separate pot, cook ditalini pasta until al dente, about 7-8 minutes. Drain and set aside.
  7. Remove herb bundle and parmesan rind from the pot. Stir in cooked pasta and crispy pancetta, and season with salt and white pepper.
  8. Ladle the soup into bowls and top with grated parmesan, minced parsley, and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 700mgPotassium: 800mgFiber: 12gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 15mgIron: 15mg

Notes

For a creamier soup, blend in more pureed beans or add a splash of cream at the end.

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