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One Pan Pasta e Fagioli

One Pan Pasta e Fagioli

A comforting and hearty One Pan Pasta e Fagioli that captures the essence of Italian peasant cooking with minimal cleanup and maximum flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 4 ounces pancetta or bacon, diced small
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cans (15 oz) cannellini beans, rinsed and drained
  • 8 ounces ditalini pasta
  • 4 to 5 cups chicken or vegetable broth
  • 1 sprig fresh rosemary
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped for garnish

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced pancetta and cook until it becomes crispy and golden brown.
  2. Add the onion, carrots, and celery to the pot. Sauté the vegetables for about 6 to 8 minutes until they soften and the onion becomes translucent.
  3. Stir in the minced garlic and tomato paste. Cook for another 2 minutes, stirring constantly to prevent the garlic from burning.
  4. Pour in 4 cups of the broth, the drained beans, rosemary sprig, oregano, and red pepper flakes. Bring the mixture to a gentle boil.
  5. Add the dry ditalini pasta directly into the pot. Stir well to ensure the pasta does not stick to the bottom.
  6. Reduce the heat to a simmer. Cook for about 10 to 12 minutes, or until the pasta reaches an al dente texture. Stir frequently during this stage.
  7. Check the consistency of your Pasta e Fagioli. If it looks too thick, add the remaining cup of broth.
  8. Remove the rosemary sprig. Stir in the freshly grated Parmesan cheese until it melts into the sauce.
  9. Taste and add salt and black pepper as needed.
  10. Ladle the hot Pasta e Fagioli into bowls and garnish with fresh parsley and an extra sprinkle of cheese.

Notes

To ensure perfect texture, do not overcook the pasta. Use high-quality broth for best flavor. Store leftovers in an airtight container for up to four days.