Pasta e Fagioli with Rosemary and Pancetta

A comforting and hearty Italian pasta and bean soup, flavored with fragrant rosemary and crispy pancetta. This is a classic Italian dish that's perfect for a chilly evening.

Prep Time

15 minutes

Total Time

45 minutes

Calories

620 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.84/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Soup

Cuisine:

Italian

Main Ingredient:

Pasta

Mood:

Comfort Food

Ingredients

Servings

4ozPancetta(Diced)

£3.00

2tablespoonsOlive oil(Extra virgin)

£0.20

1mediumOnion(Diced)

£0.50

1mediumCarrot(Diced)

£0.20

1stalkCelery stalk(Diced)

£0.30

2clovesGarlic(Minced)

£0.15

1tablespoonRosemary(Fresh, chopped)

£0.25

128 oz canCanned diced tomatoes(Un-drained)

£1.20

215 oz cansCanned cannellini beans(Drained and rinsed)

£1.50

6cupsChicken broth(Low sodium)

£1.80

1cupDitalini pasta

£0.60

to tasteSalt

£0.05

to tasteBlack pepper

£0.10

For servingParmesan cheese(Grated)

£1.00

For servingFresh parsley(Chopped, optional)

£0.50

Total Cost

£11.35

£2.84 per serving

Instructions

1.
In a large pot or Dutch oven, cook the pancetta over medium heat until crispy. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
2.
Add the olive oil to the pot with the pancetta fat. Add the onion, carrot, and celery and cook until softened, about 5-7 minutes.
3.
Add the garlic and rosemary and cook for another minute until fragrant.
4.
Stir in the diced tomatoes and cannellini beans. Bring to a simmer.
5.
Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes to allow the flavors to meld.
6.
Stir in the ditalini pasta and cook according to package directions, about 8-10 minutes, or until the pasta is tender.
7.
Season with salt and pepper to taste.
8.
Ladle the soup into bowls and top with crispy pancetta, grated Parmesan cheese, and fresh parsley (if using).

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My Notes

Nutrition Information

Nutrition per serving (450g)

620 kcal / 2594 kJ

Carbs

68g

26% of RDA

Fat

25g

36% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

16 g

53% of RDA

Sugar

12 g

13% of RDA

Sodium

1400 mg

61% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For a thicker soup, mash some of the cannellini beans with a fork or potato masher before adding them to the pot.

If you don't have pancetta, you can use bacon as a substitute.

Adjust the amount of chicken broth to your desired soup consistency.

For a vegetarian version, omit the pancetta and use vegetable broth.

Cooking Equipment

Large pot or Dutch oven

Skillet or frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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