Traditional Neapolitan Pasta e Fagioli
Mise en Place / Ingredients[15]
- 0.5 lb (225g) Ditalini short tube pasta (De Cecco Ditalini)
- 2 cans (15 oz each) Canned cannellini or white kidney beans, rinsed and drained (Goya or Progresso)
- 3 oz Finely diced cured pancetta
- 1 medium Yellow onion, finely diced
- 2 ribs Celery ribs, finely diced
- 2 medium Carrots, peeled and finely diced
- 4 cloves Garlic cloves, minced
- 1 piece (2-inch) Authentic Parmigiano-Reggiano cheese rind
- 4 cups Low-sodium chicken broth
- 1 cup San Marzano crushed tomatoes
- 1 sprig Fresh rosemary sprig
- 3 tbsp Extra-virgin olive oil, divided
- 0.25 cup Fresh flat-leaf parsley, finely chopped
- 1 tsp Kosher salt
- 0.5 tsp Freshly ground black pepper
🛒 US Supermarket Brand Guide
Small tubular shape engineered to capture beans in every spoonful. • 📍 Pasta section.
Releases savory dairy glutamates into broth as it softens. • 📍 Gourmet cheese department.
Cooking Sequence & Checkpoints
Heat 1 tbsp extra-virgin olive oil in a Dutch oven over medium heat and brown the diced pancetta for 5 minutes. Add the finely diced yellow onion, celery, carrots, and minced garlic with kosher salt and black pepper; sauté for 6 minutes until sweet and tender.
✓ Checkpoint: Glossy aromatic base.
Add the crushed tomatoes, rinsed cannellini beans, low-sodium chicken broth, rosemary sprig, and Parmigiano-Reggiano rind. Bring to a boil, then simmer gently for 20 minutes.
✓ Checkpoint: Rich, fragrant simmering soup.
Remove and discard both the rosemary sprig and the softened Parmigiano-Reggiano rind. Use a potato masher to crush roughly half of the cannellini beans against the bottom of the pot to naturally thicken the broth.
✓ Checkpoint: Velvety, creamy stew texture.
Stir the ditalini pasta directly into the simmering pot and cook gently, stirring often, for 8 to 10 minutes until the pasta is al dente. Remove from heat, stir in the chopped parsley, and drizzle with the remaining 2 tbsp extra-virgin olive oil before serving.
✓ Checkpoint: Hearty, steaming bowl of pasta e fagioli.
🔬 Why It Works:
Partial Bean Smashing: Mashing half of the cannellini beans directly into the broth releases natural starches that thicken the soup into a creamy stew without cornstarch or flour.
⚠️ Troubleshooting:
The soup turned into a solid paste when resting: Loosen with a cup of hot broth or hot water and a glug of extra virgin olive oil when reheating.