Pasta E Fagioli for Two
This pasta e fagioli for two is a cozy, small-batch version of the classic Italian bean and pasta soup, adapted from America’s Test Kitchen. Pancetta, aromatics, anchovy, and parmesan rind build deep, savory flavor, while cannellini beans and tender pasta make it hearty without being heavy. Designed to be made and enjoyed right away, this recipe keeps the broth rich and balanced without the pasta turning mushy—perfect for a comforting dinner for two.Thanks for cooking with us. Check out our other recipes. Visit us on Pinteresthttps://thepatientcook.com
Servings 2 people
Ingredients
- 1 tablespoon EVOO
- 3 ounces 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 mined 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 beginning 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 scrap up any brown bits from the bottom of the pan
- Add the cheese rind and beans, bring to a boil and reduce heat to low and simmer for 10 minutes
- Add the chicken broth, 1 teaspoon of salt and fresh ground pepper to taste, increase 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
Notes
This is one of our favorites. Panchetta works really well here as well