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Pasta e Fagioli

Pasta e Fagioli

Pasta, beans, pancetta and a super flavorful broth all topped with cheese—what’s more cozy than that?
Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine Italian
Servings 6


  • 3 Tablespoons olive oil
  • 1 5 Ounce package diced pancetta
  • 1 Yellow onion diced
  • 3 Stalks celery diced
  • 3 Cloves garlic minced
  • ¼ Teaspoon red pepper flakes
  • 2 Sprigs fresh rosemary minced
  • 2 Tablespoons tomato paste
  • 8 Cups chicken broth
  • 1 Bay leaf
  • Parmigiano Reggiano rind (optional)
  • 2 15 Ounce cans chickpeas drained
  • ¾-1 Pound cavatappi, fusilli, or rotini
  • Parmigiano Reggiano grated
  • Pecorino Romano grated
  • Salt and pepper to taste


  • In a large pot or dutch oven, heat the olive oil over medium heat. Add the pancetta and cook until the fat has rendered and the pancetta has started to crisp; about 5 minutes. Add the onion, celery, garlic, red pepper and rosemary and season with salt and pepper. Cook until soft; about 10 minutes. Add the tomato paste, stir and cook until color darkens; 5 minutes. Add the chicken broth, bay leaf, and parmesan rind (if using) stir and bring to a boil. Lower the heat and simmer for 30 minutes, stirring occasionally. Remove the parmesan rind.
  • Drain and rinse the chickpeas, add them to the soup and cook until slightly soft; about 15 minutes. With a slotted spoon, remove about ¼ of the chickpeas to a plate and smash with a fork. Return the smashed chickpeas to the soup. Taste the soup and adjust for seasoning.
  • Meanwhile, bring a large pot of salted water to a boil. Cook pasta to one minute less than package directions for “al dente”.
  • Divide pasta between bowls and ladle the soup over the top. Serve with grated cheeses.
  • Enjoy!
Keyword Pancetta, Pasta, Pasta and Beans, soup