Classic Pasta e Fagioli Recipe
Prep Time:
10 minutes
Cook Time:
1 hour
Servings:
4 Servings
Ingredients
  • ¼ cup olive oil
  • 4 ounces pancetta, chopped
  • ¼ cup peeled and finely chopped carrot
  • ½ cup finely chopped celery
  • 1 yellow onion, peeled and finely chopped
  • 4 tablespoons tomato paste
  • 1 tablespoon minced fresh rosemary
  • 4 garlic cloves, peeled and minced
  • 1 pound dried white beans, soaked overnight
  • 8 cups chicken broth
  • ¼ cup grated pecorino Romano, plus the rind
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup ditalini pasta
  • 1 tablespoon minced fresh sage leaves, plus whole leaves for garnish
Directions
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pancetta, carrot, celery, and onion, and cook until softened, about 5 minutes. Add the tomato paste and mix into the vegetables until well combined. Add the rosemary and garlic and cook until fragrant, about 2 minutes.
  2. Drain the soaked beans and add to the pot along with the chicken broth. Bring to a boil, then reduce the heat to a simmer. Add the rind of Pecorino Romano.
  3. Cook, stirring occasionally, until the beans are tender, about 40 minutes. Mash some of the beans with the back of a spoon.
  4. Add the pasta and minced sage and cook another 10 minutes until pasta is al dente. Add more broth as needed.
  5. Season with salt and pepper to taste. Sprinkle with whole sage leaves and grate cheese on top to serve.