Pasta e Fagioli
Pasta, beans, pancetta and a super flavorful broth all topped with cheese—what’s more cozy than that?
Ingredients
- 3 Tablespoons olive oil
- 1 5 Ounce package diced pancetta
- 1 Yellow onion diced
- 3 Stalks celery diced
- 3 Cloves garlic minced
- ¼ Teaspoon red pepper flakes
- 2 Sprigs fresh rosemary minced
- 2 Tablespoons tomato paste
- 8 Cups chicken broth
- 1 Bay leaf
- Parmigiano Reggiano rind (optional)
- 2 15 Ounce cans chickpeas drained
- ¾-1 Pound cavatappi, fusilli, or rotini
- Parmigiano Reggiano grated
- Pecorino Romano grated
- Salt and pepper to taste
Instructions
- In a large pot or dutch oven, heat the olive oil over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta has started to crisp; about 5 minutes. Add the onion, celery, garlic, red pepper and rosemary and season with salt and pepper. Cook until soft; about 10 minutes. Add the tomato paste, stir and cook until color darkens; 5 minutes. Add the chicken broth, bay leaf, and parmesan rind (if using) stir and bring to a boil. Lower the heat and simmer for 30 minutes, stirring occasionally. Remove the parmesan rind.
- Drain and rinse the chickpeas, add them to the soup and cook until slightly soft; about 15 minutes. With a slotted spoon, remove about ¼ of the chickpeas to a plate and smash with a fork. Return the smashed chickpeas to the soup. Taste the soup and adjust for seasoning.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta to one minute less than package directions for “al dente”.
- Divide pasta between bowls and ladle the soup over the top. Serve with grated cheeses.
- Enjoy!
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