Pasta e fagioli, meaning “pasta and beans”, is a comforting Italian staple made for busy weeknights. This hearty bean soup by Ina Garten packs incredible flavor without hours of simmering. A quick sauté of pancetta, vegetables and seasonings creates an ultra-rich broth loaded with protein-packed beans and ditalini pasta. Assemble in just over an hour for a fast dinner that feels like it simmered all day.

Overview

Ina Garten’s famous Pasta e Fagioli recipe simmers for up to 3 hours to develop maximum flavor. This weeknight version captures that same depth of flavor in a fraction of the time by amping up the ingredients. A generous amount of pancetta provides meaty richness. Canned beans make this a ready-in-minutes soup. Ditalini, small tube pasta, cooks quickly and holds up well in broth. Abundant basil and Parmesan add freshness and savoriness. The end result is a cozy, hearty soup that fits into a busy schedule without sacrificing taste.

Ingredients

– 3 tablespoons olive oil
– 6 ounces pancetta, diced
– 1 small onion, chopped
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 garlic cloves, minced
– 1/2 teaspoon dried oregano
– Pinch of crushed red pepper flakes
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 1 (28 oz) can crushed tomatoes
– 8 cups chicken broth
– 1 cup ditalini pasta
– 1/2 cup freshly grated Parmesan, plus more for serving
– 1/4 cup chopped fresh basil
– Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the pancetta and cook for 4-5 minutes until crispy.

2. Add the chopped onion, carrots and celery. Cook for 5 minutes, stirring frequently, until softened.

3. Stir in the garlic, oregano and red pepper flakes. Cook for 1 minute until fragrant.

4. Add the cannellini beans, crushed tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.

5. Stir in the ditalini pasta and continue simmering for 8-10 minutes until the pasta is al dente.

6. Remove from heat and stir in the grated Parmesan and chopped basil. Season to taste with salt and pepper.

7. Serve warm with additional Parmesan, basil and crusty bread on the side. Enjoy this speedy weeknight meal!

Serving Suggestions

– Garnish bowls with extra Parmesan, basil and a drizzle of olive oil
– Include a salad and crusty bread for a hearty meal
– Swap in white beans, chickpeas or kidney beans if desired
– Substitute small pasta like tubetti, elbows or orzo
– Replace chicken broth with vegetable broth to make vegetarian
– Serve with shaved Parmesan and garlic bread for dipping

This short-cut version delivers the same comfort as Ina’s long-cooked soup for busy weeknights. The key is loading up on flavor-boosting ingredients like savory pancetta, fresh herbs and cheeses. Now you can enjoy a cozy bowl of pasta e fagioli anytime without spending all day at the stove. Mangia!

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Ingredients

  

• - 3 tablespoons olive oil
• - 6 ounces pancetta diced
• - 1 small onion chopped
• - 2 carrots peeled and chopped
• - 2 celery stalks chopped
• - 4 garlic cloves minced
• - 1/2 teaspoon dried oregano
• - Pinch of crushed red pepper flakes
• - 2 15 oz cans cannellini beans, drained and rinsed
• - 1 28 oz can crushed tomatoes
• - 8 cups chicken broth
• - 1 cup ditalini pasta
• - 1/2 cup freshly grated Parmesan plus more for serving
• - 1/4 cup chopped fresh basil
• - Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pancetta and cook for 4-5 minutes until crispy.
• Add the chopped onion, carrots and celery. Cook for 5 minutes, stirring frequently, until softened.
• Stir in the garlic, oregano and red pepper flakes. Cook for 1 minute until fragrant.
• Add the cannellini beans, crushed tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
• Stir in the ditalini pasta and continue simmering for 8-10 minutes until the pasta is al dente.
• Remove from heat and stir in the grated Parmesan and chopped basil. Season to taste with salt and pepper.
• Serve warm with additional Parmesan, basil and crusty bread on the side. Enjoy this speedy weeknight meal!