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Article: Paste e Fagioli (Pasta and Bean Soup)

Paste e Fagioli (Pasta and Bean Soup)

Servings: 4


  • 1 tablespoon, il Fustino extra virgin olive oil
  • 3 ounces, pancetta or bacon (3 slices) – chopped fine
  • 1 medium, onion – chopped fine
  • 1 celery rib – chopped fine
  • 4 cloves, garlic – minced
  • 1 teaspoon, dried oregano
  • 1/4 teaspoon, red pepper flakes
  • 3 anchovy fillets – minced to a paste
  • 1 28 ounce can, diced tomatoes
  • 1 piece, parmesan cheese rind (about 5 by 2 inches)
  • 2 cans, cannellini beans – drained and rinsed
  • 3 1/2 cups, low sodium chicken broth
  • 2 1/2 cups, water
  • salt – to taste
  • 8 ounces, small pasta (Tubetini, Orzo, etc.)
  • 1/4 cup, parsley – chopped
  • ground black pepper – to taste
  • 3 ounces, parmesan cheese – freshly grated


Heat oil in heavy bottomed stockpot or Dutch oven over medium heat until shimmering.

Add pancetta and cook, stirring occasionally, until it begins to brown, 3 to 5 minutes. Add the onion and celery; cook, stirring occasionally until softened, about 5 to 7 minutes.

Add garlic, oregano, red pepper flakes, and anchovies; cook stirring constantly, until fragrant, about 1 minute.

Add tomatoes with their liquid and deglaze. Add cheese rind and beans; bring to a boil, then reduce the heat to low and simmer to blend the flavors, 10 minutes.

Add chicken broth, water, and 1 teaspoon salt, increase heat to high and bring to a boil.

Add pasta and cook until tender, about 10 minutes.

Discard the cheese rind. Off the heat stir in 3 tablespoons of the parsley; adjust seasonings with salt and pepper to taste.

Ladle the soup into individual bowls; drizzle each serving with olive oil and sprinkle each with a portion of the remaining parsley.

Serve immediately passing the grated Parmesan separately.