This traditional Italian soup is very hearty and satisfying, loaded with pasta, beans, and vegetables. Use any vegetables you like, or try red beans instead of white. Small pasta shapes such as ditalini or macaroni work well.
2 tablespoons extra virgin olive oil
⅛ pound (about 3 slices) pancetta, chopped
2 fresh sprigs rosemary
1 fresh sprig thyme
2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, minced
Coarse salt and pepper
2 -15 ounce cans cannellini (white) beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart low sodium chicken stock
6 ounces ditalini or other small pasta (preferably whole grain)
Grated Parmigiano-Reggiano or Romano cheese for serving
An Oldways recipe
Cheryl Pass says: This is one of our favorite soup recipes. It is simple and quick. And best of all it is flavorful.
AllisonP says: This is my favorite pasta e fagioli recipe. I make it all the time. I add a bit of chili powder for a kick but I’m from Texas so that’s normal.
Katherine-Oldways says: So glad you like it! Love that you added your own personal twist!
Gina Farris says: I’m going to try this looks great !!!!
Marcy says: I’m making the soup now and the liquid is DELICIOUS. I’m new to this diet so I’m so happy to learn new recipes for this great diet. Don’t I have to cook the veggies before adding the pasta?
Hannah-Oldways says: So glad you’re enjoying making the soup! Yes, you cook the vegetables with the pancetta and garlic, and then add the pasta and other ingredients. Let us know how it turns out!
Cathryn says: Favorite Recipe!
Colorcook says: No comment am making this soup now but recipe looks good that’s why 3 stars
Jacque says: Update please? How’d this turn out…?
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