Pasta e Fagioli

A hearty Italian soup of pasta and beans, simmered with pancetta and aromatic vegetables.

serves420m + 45m

Preparation

  1. Finely dice 1 onion, 1 celery, and 1-2 carrots for the sofritto. Mince 3 garlic cloves.
  2. In a pot, cook the sofritto in a generous amount of olive oil at medium heat until the onion starts to brown. Add the garlic and cook until fragrant. Remove the vegetables from the pot and set aside.
  3. In the same pot, brown 80 g pancetta. Add 400 g salsiccia, breaking it into bite-sized pieces, and brown. Pour in 2.5 dl white wine to deglaze, scraping up the browned bits stuck to the bottom of the pot.
  4. Return the vegetables to the pot. Add 500 g canned tomatoes, 7 dl chicken stock, 2 bay leaves, and some thyme. Cover and simmer for 30 minutes.
  5. Add 300 g white beans (drained and rinsed) and 100 g pasta. Simmer uncovered, stirring now and then, until the pasta is al dente.
  6. Serve topped with grated Parmesan, black pepper, a drizzle of olive oil, and torn basil.