Soups & Stewsclosetcooking
White Pasta e Fagioli Soup
An Italian style creamy bean and pasta soup with plenty of vegetables!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- saucepan
📝 Preparation Steps
1
Cook the pancetta, over medium heat, until crispy in a large saucepan, before setting aside and retaining the grease in the pan.
pancetta, diced (optional) *4 ounces
2
Add the onions, carrots, and celery and cook, over medium-high heat, in the reserved pancetta grease until tender, about ⏱️ 10 minutes.
onion, diced1 cupcarrot, diced1 cupcelery, diced1 cuppancetta, diced (optional) *4 ounces
3
Add the garlic, red pepper flakes, rosemary, and thyme and cook until fragrant, about a minute.
garlic, chopped3 clovesred pepper flakes (optional)1 pinchrosemary, chopped (or 1 teaspoon dried)2 teaspoonsthyme, chopped (or 1 teaspoon dried)2 teaspoons
4
Add 5 cups of broth (reserving 1 cup), 2 cans of beans (reserving 1 can), oregano, and pasta and start bringing it to a boil.
oregano1 teaspoon
5
Puree the reserved 1 can of beans in the reserved 1 cup of broth and add to the soup.
6
Bring the soup to a boil, reduce the heat and simmer until the pasta is cooked, about ⏱️ 8 minutes, before turning off the heat.
7
Add the cooked pancetta and parmesan, and let the cheese melt.
pancetta, diced (optional) *4 ounces
8
Season with salt and pepper to taste and enjoy!
salt and pepper to taste
Nutrition Facts
calories
Calories 397
fat Content
Fat 13g
fiber Content
Fiber 10g
sugar Content
Sugars 10g
sodium Content
Sodium 1196mg
protein Content
Protein 24g
trans Fat Content
Trans 0
cholesterol Content
Cholesterol 23mg
carbohydrate Content
Carbs 57g
saturated Fat Content
Saturated 4g
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