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Jamie Oliver Pasta Fagioli

Jamie Oliver Pasta Fagioli
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This rustic Italian soup combines creamy cannellini beans, tender ditalini pasta, and a rich tomato broth infused with pancetta and aromatic vegetables. The beans are partially mashed to create a velvety, hearty texture that clings to every spoonful.

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil
  • 3 ounces pancetta, diced small (about 1/2 cup)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and finely diced (about 3/4 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon tomato paste
  • 1 (14-ounce) can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 cup ditalini pasta (or other small pasta like tubetti)
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until the oil shimmers. Add the diced pancetta and cook, stirring occasionally, for 5 to 7 minutes, until the fat renders and the pancetta is crisp and golden. Use a slotted spoon to transfer the pancetta to a plate, leaving the rendered fat in the pot.
  2. Add the onion, carrot, and celery to the pot with the fat. Cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables have softened and the onion is translucent but not browned. This builds the aromatic base for the soup.
  3. Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly to prevent the garlic from burning. Add the tomato paste and cook, stirring, for another minute to caramelize it slightly and deepen its flavor.
  4. Pour in the crushed tomatoes and chicken broth. Add the bay leaf and rosemary sprig, along with 1 teaspoon of kosher salt and the black pepper. Bring the soup to a boil over high heat, then reduce the heat to medium-low and let it simmer, covered, for 15 minutes to meld the flavors.
  5. While the soup simmers, take 1 cup of the drained and rinsed cannellini beans and mash them with a fork or potato masher until they form a chunky paste. This step is key for achieving the signature creamy texture of pasta fagioli without adding cream.
  6. After 15 minutes, remove the bay leaf and rosemary sprig from the pot. Stir in both the mashed beans and the remaining whole cannellini beans. Return the soup to a gentle simmer over medium heat.
  7. Add the ditalini pasta to the simmering soup. Cook according to the package directions (typically 8 to 10 minutes), stirring occasionally to prevent the pasta from sticking to the bottom of the pot. The pasta should be tender but still firm to the bite; do not overcook.
  8. Once the pasta is al dente, remove the pot from the heat. Stir in the cooked pancetta you set aside earlier and the grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. The soup should be thick, hearty, and lightly creamy from the beans.
  9. Let the soup rest for 5 minutes off the heat before serving. This allows the pasta to absorb a bit more broth and the flavors to settle. Ladle into bowls, garnish with fresh parsley and extra grated Parmesan. Serve hot. Note: The soup will continue to thicken as it sits; if reheating leftovers, add a splash of broth or water.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze without the pasta in a freezer-safe container for up to 3 months; when reheating, cook fresh pasta in the soup. To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen the consistency if needed. Do not microwave as the pasta will become mushy.

Nutrition

Keywords: pasta fagioli, Jamie Oliver, Italian bean soup, pasta e fagioli, cannellini bean soup, ditalini pasta, pancetta, peasant soup, hearty soup, winter dinner, comfort food, one pot meal

Find it online: https://britishrecipes.uk/pasta-fagioli/