Teeming with vegetables, beans, and pasta, hearty pasta fagioli soup is the perfect cozy meal for a chilly night.
Servings: 4
Prep Time:15 Minutes
Cook Time:30 Minutes
Total Time:45 Minutes
Ingredients
2 tablespoonsextra virgin olive oil
4 ouncespancetta, diced
1medium yellow onion, finely diced
2 medium carrots, finely diced
2 medium ribs celery, finely diced
2cloves garlic, minced
½ cupwhite wine
6 cupschicken broth
¾ teaspoonsalt
¼ teaspoonfreshly ground black pepper
2(14.5-ounce) cans cannellini beans or chickpeas (or a combination), drained and rinsed
¼ cupdried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
114.5-ounce can diced tomatoes, with their juices
2 bay leaves
1 tablespoonminced fresh rosemary
¾ cuppasta, such as elbow macaroni or ditalini
⅓ cupfreshly grated Parmigiano-Reggiano, plus more for serving
Instructions
Heat the olive oil in a large pot over medium-low heat. Add the pancetta and cook until the fat begins to render, about 5 minutes. Add the onions, carrots and celery and increase the heat to medium; cook, stirring frequently, until the onions become translucent, about 5 minutes. Add the garlic and cook 1 minute more, stirring constantly so the garlic doesn't burn.
Add the wine and cook until it has nearly evaporated, about 5 minutes. Add the broth, salt, pepper, beans, lentils, tomatoes, bay leaves, and rosemary. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer, uncovered, until the lentils are just tender, 20 to 30 minutes, depending on the type of lentils you used.
Add the pasta to the pot and stir to incorporate. Turn the heat up to a gentle boil and cook until the pasta is tender but still firm to the bite, 8 to 12 minutes depending on the type of pasta you used (follow timing on the package). The soup will thicken a bit by the time the pasta is cooked. Fish out and discard the bay leaves.
Remove the soup from heat and stir in the Parmigiano-Reggiano. If the soup seems too thick, gradually add 1 to 2 cups of water or chicken broth and thin to the desired consistency (the longer the soup sits on the stove, the thicker it will get). Season to taste with salt and pepper. Ladle the soup into bowls and sprinkle with more cheese, if desired. Note that as the finished soup sits on the stove, the pasta and beans will continue to soak up the broth. If it gets too thick, you can thin it with a bit of broth or water.
Make-Ahead/Freezer-Friendly Instructions: This soup can be stored in an airtight container in the refrigerator for up to 3 days. However, keep in mind that the pasta and beans will continue to absorb the broth over time, so they may become softer and the soup thicker. If you don't plan on serving the soup immediately, I recommend cooking the pasta separately and adding it to individual servings. The soup can also be frozen, without the pasta, for up to 3 months. Before serving, defrost the soup in the refrigerator overnight and then reheat on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender. (The beans may have soaked up some of the broth while refrigerated or frozen, so add more broth to thin out the soup, if desired.)