Pasta Fagioli is one of those timeless recipes that brings us back to the family table. Simple ingredients like pancetta, beans, vegetables, and pasta slowly simmer together to create a comforting, satisfying soup that feels like home. It’s the kind of meal meant to be shared, served with crusty bread, a fresh green salad, and a glass of Annabella Russian River Pinot Noir.
Ingredients:
- 4 oz pancetta diced
- 2 Tbsp olive oil
- 1 medium size onion chopped
- 1 large carrot chopped
- 2 ribs celery chopped
- 2 cloves garlic finely chopped
- 1 tsp tomato paste
- 1/2 cup crushed tomatoes
- 2 -15oz cans of Cannallini beans drained and rinsed
- 1 tsp Italian seasoning
- 1 cup Ditalini pasta or small elbow macaroni.
- 2 cups fresh spinach roughly chopped
- 3-15 oz cans of low sodium chicken broth
Instructions:
In medium size soup pot or Dutch over heat olive oil and cook pancetta until slightly brown. Approximately 10 minutes. Remove with slotted spoon and drain on a paper towel. Without cleaning out the pot, sautée onion, carrot, and celery for 10 minutes. Add garlic and tomato paste and cook additional 5 minutes. Then add crushed tomatoes and Italian seasoning. Cook soup base for 10 minutes. Add the beans and chicken broth. Using the back of dinner fork, smash some of the Cannallini beans to help thicken the soup.
Cook pasta according to package directions and add to soup. Stir in chopped spinach and salt and pepper to taste. If soup seems too thick, add more broth.
Serve soup with crusty French bread and green salad. I like to pair this wintertime dish with the Annabella Russian River Pinot Noir. Enjoy!
Suggested Pairing:
Annabella Russian River Pinot Noir
