Pasta e Fagioli

Name: Pasta e Fagioli
Cuisine: Italian
Ingredients: 2 Tbsp extra-virgin olive oil, plus more for serving; 4 oz [115 g] pancetta, diced; 1 cup [140 g] finely chopped yellow onions; 2 medium carrots, peeled and finely diced; 2 medium celery stalks, finely diced; 2 garlic cloves, minced; ½ cup [120 ml] dry white wine; 6 cups [1.4 L] low-sodium chicken broth; 1 tsp salt; ¼ tsp freshly ground black pepper; Two 15½-oz [445-g] cans cannellini beans or chickpeas (or a combination), drained and rinsed; Two 15½-oz [445-g] cans cannellini beans or chickpeas (or a combination), drained and rinsed; ¼ cup [50 g] dried French green lentils, rinsed (any green or brown lentils may be substituted); ¼ cup [50 g] dried French green lentils, rinsed (any green or brown lentils may be substituted); ¼ cup [50 g] dried French green lentils, rinsed (any green or brown lentils may be substituted); 1 cup [230 g] diced or chopped canned tomatoes, with their juices; 2 bay leaves; 1 Tbsp minced fresh rosemary; ¾ cup [105 g] dried small pasta, such as elbow macaroni or ditalini; ¾ cup [105 g] dried small pasta, such as elbow macaroni or ditalini; ¾ cup [105 g] dried small pasta, such as elbow macaroni or ditalini; ⅓ cup [35 g] freshly grated Parmigiano-Reggiano cheese, plus more for serving

Preparation info

Serves
4

Difficulty
Easy

Appears in

Once Upon a Chef, the Cookbook

By Jennifer Segal

Published 2018

About

Serve with Celery, Toasted Walnut & Pecorino Salad and Garlic & Herb Ciabatta.

Pasta e fagioli, literally “pasta and beans,” is a heartwarming Italian soup, perfect for a chilly night. This version—adapted from a recipe by Joe Cicala, executive chef at Le Virtù in Philadelphia, and featured in The Washington Post—is the best I’ve tried. The broth is thickened slightly with puréed be

Ingredients

Europe
Italy
Philadelphia
Soup
Mediterranean
Pasta

Ingredients

Method