Italian Pasta e Fagioli with White Beans and Pancetta
A hearty Italian soup blending tender white beans and pasta with crispy pancetta in a savory tomato broth, perfect for comforting meals. This italian-inspired soups ready in about 40 minutes pairs olive oil, pancetta, diced, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 4 oz pancetta, diced
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 14 oz (1 can) diced canned tomatoes
- 4 cups chicken broth
- 15 oz (1 can) cannellini beans, drained and rinsed
- 3/4 cup small pasta shells
- 1 tsp fresh rosemary, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, for serving grated Parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 4 oz diced pancetta and cook for 4-5 minutes until crisp and browned, stirring occasionally.
- Step 2: Add 1 medium diced yellow onion, 1 medium diced carrot, and 2 diced celery stalks. Sauté for 6-7 minutes until the vegetables soften and the onion is translucent.
- Step 3: Stir in 3 minced garlic cloves and 1 tsp chopped fresh rosemary, cooking for 1 minute until fragrant.
- Step 4: Add 14 oz canned diced tomatoes (with juice), 4 cups chicken broth, 15 oz drained and rinsed cannellini beans, and 1 tsp salt plus 1/2 tsp black pepper. Bring to a boil.
- Step 5: Once boiling, add 3/4 cup small pasta shells and reduce heat to a simmer. Cook for 10-12 minutes until the pasta is tender.
- Step 6: Stir in 2 tbsp chopped fresh parsley and adjust seasoning if needed. Serve hot with 1/4 cup grated Parmesan cheese sprinkled on top.
Frequently asked questions
How long does Italian Pasta e Fagioli with White Beans and Pancetta take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Pasta e Fagioli with White Beans and Pancetta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Italian Pasta e Fagioli with White Beans and Pancetta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Pasta e Fagioli with White Beans and Pancetta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Pasta e Fagioli with White Beans and Pancetta?
Italian soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
