Pasta e Fagioli, White Style

White Pasta e Fagioli is a savory take on a old-school soup recipe. This well-seasoned soup has pancetta, cubed potatoes and tender white beans with ditalini pasta in a parmesan, herb infused broth. Serves about 6 to 8 depending on serving size.

A regular here soup season!

So I’m always on the look out for new soups to make and/or try. A few weeks ago, my friend Star was making a white pasta e fagioli soup on instagram stories and I quickly jotted down the ingredients and compared those with measurements a more old-style pasta e fagioli recipe I have in my cookbook. The outcome? Standout. Light yet well-seasoned and incredibly satisfying.

This soul-warming soup is pretty simple to prepare and comes together quickly.

(Thank you for the inspiration, Star!)

To cook this White Pasta e Fagioli Set out:

• pancetta – Gives this soup a smoky flavor and flavor-packed meaty texture.
• yellow onion – Adds a sweet and subtle onion flavor to the soup.
• celery – Lends subtle flavor and rounds the other flavors in the soup.
• garlic – Adds another layer of flavor to the soup.
• kosher salt – This will draw out flavor of the vegetables and seasons the soup.
• cannelini beans – In this dish, I puree 1 can to create a thicker, less broth-y soup.
• russet potatoes – A comforting addition to this soup.
• bundle of fresh herbs (bouquet garni) – I use freshly parsley, oregano and thyme.
• parmesan rind – This will infuse the soup with umami flavor.
• vegetable broth – Low-sodium chicken broth can also be substituted.
• ditalini pasta – A small, short tube pasta. Tubetti or macaroni can be substituted.
• white pepper – Brighter, a little sharper and more herbaceous notes than regular black pepper.

Ditalini pasta is typically the pasta of choice for rustic soups like pasta e fagioli. However, if in a pinch you can use any small tube pasta like tubetti or macaroni.

Bouquet garni translates to garnished bouquet. Which essentially is a small bundle of fresh herbs tied together with cotton kitchen string or is placed in a cheesecloth bag. This is added after you pour in the broth/stock/water and simply before you start to simmer. It’s purpose is to flavor the soup without having pieces of herbs floating around. Although herbs like thyme and rosemary don’t alway stay attached to the stem. The bouquet garni is removed and discarded right before serving.

In a dutch oven, add 4 ounces diced pancetta.

Heat over medium to medium-low, cooking until browned. Once crispy, remove and transfer to a paper towel lined plate, leaving the residual fat in the pot.

While the pancetta is cooking, add 1 (15 ounce) can of cannelini beans to a mini food processor.

Secure the lid and blend until smooth. The pureed beans will add a slight thickness to the soup.

Drain and rinse the remaining 2 (15 ounce) cans of cannelini beans and set aside.

To the fat in the dutch oven, add 1 medium diced yellow onion, 2 ribs sliced celery and 4 cloves minced garlic with a pinch of kosher salt.

Stir and cook until soft, about 8 minutes.

Once the vegetables are tender, add in the bean puree, drained and rinsed beans, peeled and diced potatoes, parmesan rind and fresh herb bundle.

Pour in 6 cups vegetable broth.

Cover and bring to a simmer and cook for 30 minutes.

While the soup simmers, bring a pot of water to boil. Once boiling, add in a small palmful of fine sea salt and 1 cup ditalini pasta. Cook to al dente according to the package directions. Once cooked, drain the pasta.

Yes! I would add them halfway through the simmering/potatoes cooking as they need about 15 minutes to cook. You may need to add extra broth as the pasta will absorb some. Also, stir often to avoid the pasta sinking and sticking o the bottom of the pot.

Once the soup has finished simmering and the potatoes are tender, remove the herb bundle and parmesan cheese rind.

Add in the cooked pasta and pancetta.

Stir, taste and season with kosher salt to taste and 1/2 teaspoon white pepper. Black pepper is fine to substitute.

Ladle soup into bowls and top with extra freshly grated parmesan cheese, minced parsley and a light drizzle of extra virgin olive oil.

Serve with torn crusty bread or this pesto grilled cheese!

Enjoy! And if you give this White Pasta e Fagioli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!