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Pasta e Fagioli

Pasta e Fagioli in gold and blue Italian bowl garnished with Parmesan cheese. Maple board in background.
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A traditional Italian peasant dish, Pasta e Fagioli is a thick hearty bean and pasta soup.  This version is full of vegetables that maybe enhanced with pieces of shredded or cubed ham.   However, this healthy Italian soup recipe makes a hearty and satisfying meal when made as a vegetarian meal as well.

Ingredients

Units Scale
  • 2 teaspoons (10 grams) Olive Oil
  • 1 cup (125 grams) Onion, diced about 1/2 large onion
  • 2 cloves (13 grams) Fresh Garlic, minced or Roasted Garlic, smashed
  • 1 1/2 cups (181 grams) Celery, cleaned and diced, about 4 large stalks
  • 3 cups (306 grams) Carrot, shredded, about 4-5 large carrots grated with large cheese grater
  • 1–32 ounce can (790 grams) Crushed Tomato
  • 8 ounces (228 grams) Ham, cubed (Optional for Vegetarian)
  • 2 –15 ounce cans (878 grams) Cannellini Beans, drained and rinsed*
  • 3 cups (690 grams) Chicken or Vegetable Stock
  • 1 1/2 cups (172 grams) Ditalini Pasta, uncooked **
  • One (about 30 grams) Parmesan Cheese Rind (Optional)
  • 3/4 teaspoon (6 grams) Kosher Salt, and more to taste
  • 1/2 teaspoon (1 gram) Ground Black Pepper

For Garnish

  • 1 Tablespoon (4 grams) Fresh Parsley, minced
  • Parmesan Cheese

* If Cannellini beans are unavailable, Great Northern White Beans may be substituted.

**For alternative pasta shapes consider using tubettini, ditalini, or baby shells.

Instructions

  1. In a large dutch oven or 6 quart pot, heat the olive oil over medium-low heat and add the onion with 1/4 teaspoons of salt.  Saute the onion until it begins to soften and turn golden, about 8-9  minutes. 
  2.  Add the celery, carrots, tomato, garlic and remaining 1/2 teaspoon of salt.  Stir to combine and continue cooking for another 8 minutes.
  3. Incorporate the broth and beans into the pot; and add the ham* and parmesan rind, if you are using.  Reduce heat to simmer.  * If using diced ham steak or chicken add to the soup after the pasta has cooked. 
  4. Cover and simmer for approximately 15-20 minutes.
  5. If you used a ham bone, or a large piece of ham that needs to be shredded, remove from pot and let cool in in a dish, until it is cool enough to handle and remove edible pieces of ham.  Remove the cheese rind and discard.  Remove a spoonful of soup base and taste for seasoning.  Season with salt to taste.  Additional salt may need to be added depending whether or not ham was used. 
  6. Turn the heat up to medium-high heat and add the pasta.  Continue to cook until the pasta is throughly cooked, about 8-10 minutes more.  The pasta will soak up the broth and liquid, thickening up the soup.  If the soup has become too thick, add more broth to your desired consistency. * If using diced ham or chicken add to the soup just before serving.   
  7.  Remove from heat and serve.
  8. Garnish with a sprinkling of parsley and serve with grated parmesan cheese.

Notes

Weight Watchers and Waist Watchers

  • A 1 1/2 Cup serving is 4 WW Smart Points, prepared with ham.
  • If the ham is omitted, a 1 1/2 cup serving is 3 WW Smart Points.
  •   Parmesan Cheese is extra.

Find it online: https://www.miascucina.com/pasta-e-fagioli/

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