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Pasta E Fagioli Recipe, Just Like Mom's!
Hello friends, Pasta E Fagioli today! I'm bringing it back to when my Mom and my Grandmother made it! One of my all-time favorite soups, Pasta E Fagioli or Pasta and Beans! The perfect soup on a cold winter day!
Recipe Video
Recipe Ingredients
- 4 ounces of Pancetta, Lard or Bacon diced
- 1 large Onion diced
- 1 ½ cups Celery small diced
- 1 ½ cups Carrots small diced
- 1 large Leek very small diced (use only the light green and white parts)
- 2 teaspoons Garlic chopped
- 1 teaspoon Chili Flake or ½ of a Fresh Chili Pepper
- 2 tablespoons Parsley chopped
- 1 tablespoon of Thyme or Rosemary freshly chopped or use a mix of both
- 1 tablespoon of Oregano freshly chopped
- 2 cups of Tomato Sauce or Tomatoes chopped or Tomato Puree
- 10 to 12 cups Chicken Stock or Broth
- 1 x 29 ounce Cannellini or White Kidney Beans
- ½ lb of a Small Cavatelli or any Small Pasta
- Salt and Pepper to taste
Recipe Instructions
- In a soup kettle, heat the Pancetta AT LOW HEAT until the fat has rendered. Add the onion and cook until light golden brown. Add the carrots and celery and cook for 10 minutes.
- Add the leek, garlic, chili pepper, parsley, thyme, Oregano, tomatoes, and stock, and cook for 30 minutes. Add the beans with their liquid and cook for 15 minutes.
- Remove about 3 cups of the cooked vegetables and beans with a strainer. Using an emersion blender, puree the vegetables and beans left in the pot until very smooth.
- Add the pasta, 3 cups of vegetables that was removed and cook for as long as it takes to thoroughly cook (at least 15/20 minutes). AT THIS TIME, BE CAREFUL TO STIR THE BOTTOM OF THE POT CONSTANTLY!!! OTHERWISE, THE PUREED BEANS WILL ATTACH TO THE BOTTOM OF THE POT.
- Adjust seasoning with salt and pepper AND the consistency to your liking, the Chef added another 2 cups of stock at the end.
You can find the items below used in making this dish at our online store!
Master Chef at ChefJeanPierre.com
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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I watched the video and used this recipe. I started bold with 12cups of liquid and that was way too much. Next time, I’ll start with 8-10 cups then use the rest to thin out at the end. I had way too much liquid to beans/veggies. Also, didn’t feel like I had enough beans to thicken and to have at the end. I want to add another 16oz can of beans next time. I want to play around with adding the pasta already cooked. Overnight, the pasta doubled in size and was more like eating Spaghetti Ohs. It had that consistency. Overall, this is delicious tasting recipe! I used dry spices and used half the measurements for fresh as recommended by the chef and it was perfect. I will definitely try again with a few tweaks!
This is awesome. I strained out some of the beans and veggies, let cool a bit, then pureed in mini chopper, because I don’t have an emulsion chopper. Worked just fine. Wonderful:)
I love watching you cook and share your recipes. I love this pasta e fagilio….
I’m wondering how the pancetta behaves during the purée. Perhaps remove and reserve it after rendering the fat and add it back with the pasta?
I was concerned too about the Pancetta leaving a gritty texture to the puree at the end. There wasn’t any. The Pancetta is diced so small and with the slow rendering of the fat, the pieces left were small. However, I’ve been toying with the idea of using bacon or a different type of pork sausage in which case I would absolutely remove the meat and re add at the end using only the grease/drippings to cook down the onion, celery and carrots. The carrots were not all the way soft by the time I puree’d and that left more of a gritty texture than the pancetta. By the time the final cook time was complete with the adding of the pasta, the carrots were perfect. Just not at the time it calls for them to be puree’d.