Directions:

STEP 1

Cut the pancetta in small cubes, Peel and crush the garlic.

STEP 2

Heat the olive oil in a large soup pot. Cook the pancetta, onion and garlic until the onion is soft. Add the other vegetables and cook, stirring occasionally, for about 5 minutes.

STEP 3

Add the broth (you can use Parmigiano Reggiano Broth or vegetable broth instead of chicken broth), tomatoes, oregano, 1 teaspoon of salt and ½ teaspoon of pepper. Cook for about 15 minutes. Taste for salt and pepper and adjust seasoning if necessary.

STEP 4

Add the beans and the pasta and cook for 10 to15 minutes more, or until the pasta is cooked. Add the parsley before serving. Serve the soup in deep bowls and sprinkle with a few tablespoons of Parmigiano Reggiano cheese.

MAIN COURSE

Pasta e Fagioli Soup

  • 30min

    PREP
  • 45min

    COOK
  • 169

    calories

Pasta e fagioli soup is rich with pasta, beans, tomatoes and Parmigiano Reggiano® cheese. Also known as pasta fazool, it’s a complete meal when you serve it with slices of wholegrain bread or Parmigiano Reggiano Breadsticks. There are lots of variations on this one pasta fazool soup recipe: For a creamier version, purée half the beans before adding them to this particular pasta e fagioli soup recipe. You can also add vegetables like zucchini or roasted peppers, or leafy greens like Swiss chard, spinach, or escarole. Instead of parsley, finish your pasta and fagioli soup with fresh basil, or make pasta e fagioli soup with broken pieces of spaghetti or fettuccine if you don’t have elbows or shells.

Ingredients:

3 oz. Pancetta (diced)

1 Onion (chopped)

2 Garlic cloves

2 Celery stalk (chopped)

2 Carrots (chopped)

1/2 Fennel bulb (chopped)

2 tbsp. Olive Oil

3 cups Parmigiano Reggiano Broth or Chicken Broth

28 oz. Tomatoes (canned, crushed)

1/2 tsp. Oregano (dried)

Salt (to taste)

Pepper (to taste)

15 oz. Cannellini Beans (canned)

1 cup Small Pasta such as stelline or acini di pepe

1/4 cup Parsley (chopped)

1 cup Parmigiano Reggiano (grated)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS
MAIN COURSE

Pasta e Fagioli Soup

  • 30min

    PREP
  • 45min

    COOK
  • devparm

    Chef

Pasta e fagioli soup is rich with pasta, beans, tomatoes and Parmigiano Reggiano® cheese. Also known as pasta fazool, it’s a complete meal when you serve it with slices of wholegrain bread or Parmigiano Reggiano Breadsticks. There are lots of variations on this one pasta fazool soup recipe: For a creamier version, purée half the beans before adding them to this particular pasta e fagioli soup recipe. You can also add vegetables like zucchini or roasted peppers, or leafy greens like Swiss chard, spinach, or escarole. Instead of parsley, finish your pasta and fagioli soup with fresh basil, or make pasta e fagioli soup with broken pieces of spaghetti or fettuccine if you don’t have elbows or shells.

Directions:

STEP 1

Cut the pancetta in small cubes, Peel and crush the garlic.

STEP 2

Heat the olive oil in a large soup pot. Cook the pancetta, onion and garlic until the onion is soft. Add the other vegetables and cook, stirring occasionally, for about 5 minutes.

STEP 3

Add the broth (you can use Parmigiano Reggiano Broth or vegetable broth instead of chicken broth), tomatoes, oregano, 1 teaspoon of salt and ½ teaspoon of pepper. Cook for about 15 minutes. Taste for salt and pepper and adjust seasoning if necessary.

STEP 4

Add the beans and the pasta and cook for 10 to15 minutes more, or until the pasta is cooked. Add the parsley before serving. Serve the soup in deep bowls and sprinkle with a few tablespoons of Parmigiano Reggiano cheese.

Ingredients:

3 oz. Pancetta (diced)

1 Onion (chopped)

2 Garlic cloves

2 Celery stalk (chopped)

2 Carrots (chopped)

1/2 Fennel bulb (chopped)

2 tbsp. Olive Oil

3 cups Parmigiano Reggiano Broth or Chicken Broth

28 oz. Tomatoes (canned, crushed)

1/2 tsp. Oregano (dried)

Salt (to taste)

Pepper (to taste)

15 oz. Cannellini Beans (canned)

1 cup Small Pasta such as stelline or acini di pepe

1/4 cup Parsley (chopped)

1 cup Parmigiano Reggiano (grated)

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

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