Pasta e Fagioli

Who doesn’t love a comforting soup? This Italian staple will warm you up all Winter long!

  • Author: Blakely Trettenero



1 tablespoon butter

1 tablespoon olive oil

3 ounces pancetta, diced thick

3 stalks celery, chopped medium

3 carrots, chopped medium

1 onion, chopped medium

1 clove garlic, minced

1 can (14.5 oz) diced tomatoes

2 cans Cannelini beans, drained

1 bay leaf

5 springs fresh thyme

sprig fresh rosemary

48 ounces chicken stock

1 cup Ditalini pasta, or any small cut pasta of your choice


Preheat your pot over medium high heat

Add the butter and the olive oil to the pan and let melt

Add the chopped pancetta and let cook for about 2-3 minutes

While that’s cooking chop the onions, celery, carrots, and garlic. Add to the pan and stir to mix everything

Let cook until the onions are translucent, about 2 minutes or so

To the vegetables add the drained beans, can of tomatoes, bay leaf, rosemary, thyme, and chicken stock. Stir to combine everything

Let simmer for about 30 minutes, stirring occasionally

In another pot, cook your pasta until al dente. You cook them in another pot because when you cook pasta they absorb so much of the liquid they cook in. If you cooked the pasta in your soup you wouldn’t have any liquid left!

Once your pasta is almost all the way cooked through drain it and add it to the soup. Let simmer for another 15 minutes

Pick out the stems from the rosemary and thyme and serve! Perfect hearty soup to get you through those chilly nights.