Pasta e Fagnoli
Prep time: 
Cook time: 
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Serves: Serves 6
Pasta e fagioli, meaning "pasta and beans". Like many other Italian favorites the dish started as a peasant dish, being composed of inexpensive ingredients.
  • 1/3 lb. dry northern beans - soaked overnight or used canned
  • 6 cups chicken stock
  • 1 tbsp olive oil
  • 1 medium yellow onion, minced
  • 2 large garlic clove, minced
  • 1 can petite diced tomatoes
  • 2 stalks celerly, diced
  • 1 large carrot, diced
  • 1/4 tsp red pepper flakes, or to taste
  • 2 bay leaves
  • 1/4 tsp. thyme
  • 1/2 tsp. cracked rosemary
  • 1/4 tsp dried oregano
  • salt and freshly ground black pepper, to taste
  • 1/4 lb. pancetta, cut like bacon and then diced
  • 8 ounces ditalini or other small pasta
  • Parmesan Cheese
  1. Soak beans overnight covered with water. Drain and rinse and cover with chicken stock in your soup pan. Bring beans to a boil and cook until tender. (about 1 hour or a little more)
  2. Add oil, onion, garlic, tomatoes, celerly, carrot and spices. Simmer for about an hour or until vegetables are tender.
  3. Add pancetta.
  4. Stir in ditalini and cook for another 10 minutes or until pasta is ala dente.
  5. Serve with parmesan cheese if desired.
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