FREE SHIPPING ON ORDERS OVER $75

Giada's Pasta e Fagioli

This traditional Italian soup, lovingly known as "pasta fazul" in the United states, is a comforting and hearty stew of pasta, beans, pancetta and onions. Since elbow noodles and beans are the star of this dish, it's a great pantry meal that you can whip up with minimal ingredients - and in under an hour, too. If you don't have fresh herbs, add a small amount of dried herbs to the broth instead - just remember dried herbs are a lot stronger in flavor than fresh!

Giada's Pasta e Fagioli

star

Giada's Pasta e Fagioli

Category

Main Course

Servings

6

Prep Time

20 minutes

Cook Time

30 minutes

Calories

251

Author:

Giada De Laurentiis

Image of Giada's Pasta e Fagioli

Ingredients

  • 4 sprigs fresh thyme
  • 1 large sprig fresh rosemary
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 3 ounces pancetta (chopped)
  • 2 teaspoons minced garlic
  • 5 3/4 cups low-sodium chicken broth
  • 2 14.5-ounce cans red kidney beans, drained and rinsed
  • 3/4 cup elbow macaroni
  • Freshly ground black pepper
  • Pinch red pepper flakes (optional)
  • 1/3 cup freshly grated Parmesan
  • 1 tablespoon extra-virgin olive oil

Instructions

  1. Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
  2. Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
  3. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Nutrition

Nutrition

per serving
Calories
251
Amount/Serving % Daily Value
Carbs
19 grams
Protein
11 grams
Fat
15 grams
Saturated Fat
5 grams
Cholesterol
18 milligrams
Sodium
270 milligrams
Fiber
1 grams
Sugar
2 grams

5 reviews & comments

  • Author's avatar image
    Karen Bullard-Ciacera
    ★★★★★
    ★★★★★

    Delicious!! Warm & very hardy. I added more macaroni – gluten free Ditali.

  • Author's avatar image
    Constance DeBord
    ★★★★★
    ★★★★★

    This is a family favorite and pretty easy to make. I use more macaroni and more beans for a very hearty soup. I also love the video of goad making this with her Italian aunt. Really cute!

  • Author's avatar image
    Mavit A. Lopez

    Ci é piacciuto molto! Grazie!

  • Author's avatar image
    Mavit A. Lopez

    Tu sei la mie insegnante di cucina :)

  • Author's avatar image
    Nancy Byrne

    This is hands down one of my family's favorite soup recipes! It's absolutely delicious and nutritious and total comfort food. Grazie mille!

Please sign in or create an account to review or comment on recipes.