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Pasta e Fagioli Soup

Featuring nutritious canned tomatoes, picked & packed at the peak of ripeness, and flavorful canned chicken broth, a hearty bowl of this Pasta e Fagioli Soup will leave you asking for seconds.

Prep time: 5 minutes
Prep time: 25 minutes
Servings: 4

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Pasta e Fagioli Soup


2 tablespoons extra-virgin olive oil
4 ounces chopped pancetta (about 1/2 cup)**
1 medium yellow onion, finely chopped

3 cloves garlic, minced

2 teaspoons fresh thyme leaves

Kosher salt and cracked black pepper (~1/2 tsp. each)
2 (15-ounce) cans cannellini beans, drained and rinsed
1 (14.5-ounce) can fire-roasted tomatoes, diced

3 (14.5-ounce) cans chicken broth

1 1/2 cups ditalini pasta (short tubular pasta)

1/4 cup grated Parmesan cheese, for garnish


In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Brown the pancetta bits just until they start to crisp before adding the onion, garlic, and thyme. Season with salt and pepper and sauté until fragrant and golden brown.

Add the canned beans, tomatoes, and chicken broth. Bring the soup to a rapid boil before adding the pasta. Reduce to a simmer and cook the soup covered, stirring occasionally for 8-10
minutes or until the pasta is cooked al dente.

Season with salt and pepper to taste before serving. Garnish with Parmesan cheese and serve with crusty bread.

Nutrition Information Per Serving:

Calories 610; Total Fat 19g (Sat 5g, Trans 0g); Cholesterol 40mg; Sodium 2520mg; Total Carbohydrates 75g; Dietary Fiber 20g; Sugars 8g; Protein 33g, Vitamin A 172 IU; Vitamin C 6mg; Calcium 259mg; Iron 6mg;
% Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 25%; Iron 30%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

**Nutrition analysis calculated with generic ingredients; Nutritional analysis calculated using 4 oz. bacon (1 oz. slice per serving)