Soups & stews / Bean, lentil & pea soups
Pasta e Fagioli with Pancetta and Parmesan Rind
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Mash some of the beans right into the broth and the soup thickens itself. Pancetta, rosemary and a Parmesan rind simmer in it, small pasta cooks in the pot, and second bowls get ladled before the first ones are empty.
The short version
Render pancetta, soften onion, carrot and celery, then toast tomato paste and rosemary. Add beans, tomatoes, broth and a Parmesan rind, simmer 20 minutes, mash some beans, and cook small pasta right in the pot. Finish with olive oil and cheese. About 50 minutes.
What makes ours better
small changes, very loud compliments
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Start with pancetta and tomato paste. Rendered pancetta fat carries flavor through the whole pot, and a spoon of tomato paste cooked in it for a minute adds depth that canned tomatoes alone don't.
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Mash some of the beans. Crushing a cup of beans against the side of the pot turns the broth creamy without any cream, and you still have whole beans in every spoonful.
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Simmer a Parmesan rind in the broth. The rind melts into the soup and gives it a savory, nutty body. A handful of grated cheese at the end can't do the same.
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Finish with good olive oil. A thread of raw olive oil on top gives a fresh, peppery edge that cuts the richness.
What you need
check the pantry before you promise anyone
- Pancetta4 ounces
- Carrots2 medium
- Celery2 rib
- Tomato paste2 tablespoons
- Minced fresh rosemary1 tablespoon
- Cannellini beans2 cans
- Diced tomatoes1 can
- Parmesan rind1 piece
yes, all of the butter
Steps
go slow. the good part can’t be rushed.
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Render the pancetta
Warm the olive oil in a large Dutch oven over medium heat. Add the pancetta and cook, stirring, for 5 to 6 minutes, until the fat has rendered and the edges are lightly crisp.
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Soften the vegetables
Add the onion, carrots, celery and the 1 teaspoon salt. Cook for 8 to 10 minutes, stirring often, until soft and the onion is golden at the edges.
About 9 min. Cook mode has a timer for this step.
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Toast the paste and aromatics
Stir in the garlic, tomato paste, rosemary and red pepper flakes. Cook for 1 to 2 minutes, until the paste darkens to brick red and smells sweet.
Stir constantly here. Tomato paste scorches fast.
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Add the beans and broth
Add the beans, tomatoes with their juices, broth, Parmesan rind, bay leaves and pepper. Bring to a boil, reduce to a simmer, and cook, partly covered, for 15 minutes.
About 15 min. Cook mode has a timer for this step.
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Mash some beans
Fish out the rind and bay leaves. With a potato masher or the back of a big spoon, crush about a quarter of the beans against the side of the pot until the broth turns creamy.
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Cook the pasta in the soup
Bring the soup back to a steady simmer, stir in the pasta, and cook for 8 to 10 minutes, stirring now and then so it doesn't stick, until the pasta is tender. The soup should be thick but spoonable; add a splash of hot water or broth if it's more like stew.
Pasta keeps absorbing liquid as it sits. Thin the soup a little more than you want it.
About 9 min. Cook mode has a timer for this step.
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Finish and serve
Stir in the grated Parmesan and parsley. Taste and add salt and pepper. Ladle into bowls, drizzle with olive oil and pass more cheese at the table.
Good to know
read this before somebody asks for seconds
- For a vegetarian version, skip the pancetta, start with an extra tablespoon of olive oil and use vegetable broth. The rind still gives plenty of savoriness, though it isn't strictly vegetarian.
- Dried beans work beautifully. Use 3 cups cooked beans (about 1¼ cups dried) and a splash of their cooking liquid in place of some broth.
- Any short pasta will do, including shells, small tubes or broken spaghetti. Small shapes cook evenly and fit on a spoon.
- Storage. Refrigerate up to 4 days; it will turn very thick, so loosen with broth or water when reheating. For freezing, make it without the pasta (3 months) and cook fresh pasta in it when you reheat.
Questions, answered
asked and answered at the kitchen counter
What does pasta e fagioli mean?
It's Italian for "pasta and beans." You'll also hear it called pasta fagioli, or "pasta fazool" in the Neapolitan-American way.
Why did my pasta fagioli get so thick overnight?
The pasta and beans keep soaking up the broth. Stir in a splash of broth or water as you reheat it until it loosens up.
Can I make it without pancetta?
Yes. Use bacon, or skip the meat and add an extra tablespoon of olive oil. Add the Parmesan rind either way for savoriness.
Can I use canned beans?
Yes, and this recipe is written for them. Drain and rinse so the broth stays clean and the salt is under your control.
Should I cook the pasta separately?
Cooking it in the soup thickens the broth with starch, which is the point. If you plan on leftovers, cook the pasta separately and add it to each bowl so it doesn't turn mushy.
How do I make it thicker without flour?
Mash more beans, or blend a cup of the soup and stir it back in. Both add body without changing the flavor.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.