Pasta e fagioli

This hearty Italian soup combines creamy white beans, tender pasta and savoury pancetta in a rich, soul-warming broth.

Credit: Kitti Gould

• serves

  8

• prep

  5 minutes

• cook

  2 hours

• difficulty

  Easy

Ingredients

• ⅓ cup extra-virgin olive oil
• 4 carrots, scrubbed diced
• 1 leek, finely diced
• 1 large onion, diced
• 6 garlic cloves diced
• Salt and freshly ground black pepper, to taste
• 200 g diced pancetta
• 230 g dried medium white beans (such as cannellini), soaked overnight in 1L water
• 1 tin good quality whole peeled tomatoes, crushed
• 1 litre chicken stock
• 1 tuscan kale, stem removed leaves torn
• 2 bay leaves
• 1-2 rinds Parmesan cheese
• 230 g small pasta shapes

Garnish

• Chilli flakes or chilli oil
• Extra-virgin olive oil
• Black pepper
• Grated Parmigiano Reggiano cheese
• Crusty bread

Soaking time: Overnight

Instructions

1. Heat oil in a large pot and cook carrots, leek, onion, garlic and pancetta on a medium heat. Season generously. Cook for about 15 minutes stirring regularly till all the moisture has evaporated.
2. Add beans and the soaking liquid, tomatoes, chicken stock and torn kale. Bring to a boil then add in bay leaves and Parmesan rinds. Reduce heat to a low simmer and cooked with a lid slightly askew. 
3. Add in water as needed to keep beans submerged. Cook until the beans are very tender, about 1-3 hours, depending on the size, age and previous soaking time of the beans.
4. Once beans are cooked, cook pasta in a large pot of salted boiling water. Drain when al dente and place into the soup. Season to taste as needed.
5. Divide soup among owls, garnish with an extra drizzle of olive oil, cracked pepper, chilli and grated Parmesan. Serve hot with crusty bread.

Watch how to make this recipe on Memory Bites with Matt Moran.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.