Pasta Fazool

3.0

(2)

6 Reviews

For his riff on pasta e fagioli (pasta and beans), F&W’s Justin Chapple makes this pasta fazool with canned tomatoes and dried oregano; that way, it can be prepared any time of year. Slideshow: More Soup Recipes

By

Justin Chapple

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Total Time:

45 mins

Yield:

4

Cook Mode (Keep screen awake)

Ingredients

4 ounce slab pancetta or bacon, finely diced
2 tablespoons extra-virgin olive oil
1 red onion, finely chopped
Kosher salt
Black pepper
2 large garlic cloves, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1/2 cup dry white wine
1 quart chicken stock or low-sodium broth
Two 15-ounce cans crushed tomatoes
1 cup ditalini
One 15-ounce can cannellini beans, rinsed and drained
Shredded Parmigiano-Reggiano cheese, torn basil and crusty bread, for serving

Directions

In a large saucepan, cook the pancetta in the olive oil over moderately high heat, stirring occasionally, until the fat is rendered, about 5 minutes. Add the onion and a generous pinch of salt and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic, oregano and crushed red pepper and cook, stirring, until fragrant, about 2 minutes.
Add the wine to the saucepan and cook over moderately high heat until nearly absorbed, about 2 minutes. Add the chicken stock and tomatoes and bring to a boil over high heat. Stir in the pasta and simmer over moderate heat, stirring occasionally, until the pasta is al dente, about 10 minutes. Stir in the beans and simmer for 5 minutes more. Season with salt and pepper.

Make Ahead

The soup can be refrigerated overnight. Reheat gently and add water if the soup is too thick.

Pasta Fazool

Ingredients

Directions

Make Ahead

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