Some recipes feel like they’re meant to be made quietly — a pot simmering on the stove, a cutting board slowly filling with chopped vegetables, the kind of cooking that doesn’t rush you. Pasta e fagioli is exactly that kind of meal.
This small-batch version keeps everything simple while still building deep, layered flavor. Pancetta brings richness, anchovies melt into the background, adding savory depth, and a Parmesan rind quietly does its work as the broth simmers. Cannellini beans and tender pasta make it hearty but still light enough to enjoy any night of the week.
It’s the kind of soup you make when you want something warm and satisfying without ending up with leftovers for days — perfect for a cozy dinner for two with some crusty bread on the side.
If you love meals like this, you might also enjoy my Cozy One-Pot Beef Stroganoff for another comforting stovetop dinner, or something a little different like Spicy Miso Ramen when you’re craving a bowl of something deeply warming. This Puttanesca, Done Right, is the kind of meal that proves you don’t need complicated techniques to make something really satisfying — just a hot oven, a single sheet pan, and a little patience while everything roasts to golden perfection.
Recipe Commentary
This recipe leans on classic Italian techniques — building flavor slowly with aromatics, layering savory elements like pancetta and anchovy, and finishing with fresh parsley and Parmesan for brightness.
Cooking the pasta directly in the broth keeps everything cohesive, while the small batch size ensures the texture stays just right without the pasta absorbing too much liquid.
It’s simple cooking with thoughtful details, where the best meals often live.
Small-Batch Cozy Pasta e Fagioli
Ingredients
- 1 tablespoon EVOO
- 3 ounces of pancetta or bacon, chopped fine
- 1 small onion, chopped fine (about ½ cup)
- 2 celery ribs, chopped fine
- 2 medium garlic cloves, pressed through a garlic press
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 anchovy filets, minced to a paste
- 1 15 oz canned whole tomatoes, cut into pieces with scissors
- 1 parmesan cheese rind
- 1 15 oz can of cannellini beans, undrained
- 1 quart chicken broth
- 4 oz ditalini or other small pasta
- ¼ cup fresh parsley, chopped
- 2 ounces grated parmesan cheese
- Salt and Pepper
Instructions
- Heat oil in a large Dutch oven over medium-high heat until shimmering. Add pancetta and cook, stirring occasionally, until it begins to brown, 3 – 5 minutes.
- Add the onion and celery, cook for 5 – 7 minutes until the vegetables are soft
- Add the garlic, oregano, red pepper flakes, and anchovies; cook, stirring constantly, for about 1 minute
- Add the tomatoes and scrape up any brown bits from the bottom of the pan
- Add the cheese rind and beans, bring to a boil, and reduce the heat to low and simmer for 10 minutes
- Add the chicken broth, 1 teaspoon of salt, and fresh ground pepper to taste, increase the heat to high, and bring to a boil
- Add the pasta and cook until tender, 6 – 10 minutes
- Discard the cheese rind. Off heat, stir in parsley and adjust the seasoning as needed
- Ladle into bowls, drizzle each bowl with olive oil, and sprinkle with grated parmesan
- Serve with crusty bread
