Main Course ItalianPorkWhite BeansPastaTomatoCarrotParmesan

Pasta e Fagioli

Name: Pasta e Fagioli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tablespoons (2 turns around the pan) extra-virgin olive oil; 0.13 pound (about 3 slices) pancetta, chopped; 2 (4 to 6-inch) sprigs rosemary, left intact; 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact; 1 large fresh bay leaf or 2 dried bay leaves; 1 medium onion, finely chopped; 1 small carrot, finely chopped; 1 rib celery, finely chopped; 4 large cloves garlic, chopped; Coarse salt and pepper; 2 (15 ounce) cans cannellini beans; 1 cup canned tomato sauce or canned crushed tomatoes; 2 Reggiano Parmigiano rinds; 2 cups water; 1 quart chicken stock; 1.5 cups ditalini; Grated Parmigiano or Romano, for the table; Crusty bread, for mopping

Prep: 10 min

Cook: 20 min

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Contains:DairyGluten

High FODMAPTriggers: Beans, Bread or breadcrumbs, Garlic, Onion, Pasta or noodles, Celery, Stock or broth

Fructans · GOS · Polyols

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

I'm not sure what possessed me, but one day I simply decided I wanted to make Pasta e Fagioli. I found the best recipe I could find, made a couple of minor adjustments and we've…

Directions

1
Heat a deep pot over medium high heat and add oil and pancetta.
2
Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic.
3
Season vegetables with salt and pepper.
4
Add beans, tomato sauce, water, parmesan rinds and stock to pot and raise heat to high.
5
Bring soup to a rapid boil and add pasta.
6
Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
7
Rosemary and thyme leaves will separate from stems as soup cooks.
8
Remove herb stems and bay leaf from soup and place pot on table on a trivet.
9
Let soup rest and begin to cool for a few minutes.
10
Ladle soup into bowls and top with lots of grated cheese.
11
Pass crusty bread for bowl mopping.

Diets

Fits as written

Egg-free
Nut-free

Works with easy swaps

Gluten-free (2)

ditalini → gluten-free pasta
Crusty bread → gluten-free bread

Dairy-free (2)

Reggiano Parmigiano rinds → nutritional yeast
Grated Parmigiano or Romano → nutritional yeast

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.