- 450 g Cranberry beans (dry, soaked overnight, or canned)
- 60 g Olive oil
- 200 g White onion, finely diced
- 100 g Celery stalk, finely diced
- 100 g Carrot, finely diced
- 150 g Pancetta or bacon, cubed
- 2 tablespoons Tomato paste
- 1 tablespoon Smoked paprika
- 250 g Short-cut pasta (like ditalini or small elbows)
- 1 sprig Fresh rosemary + 1 bay leaf
- Kosher salt, to taste
- Black pepper, to taste
- Freshly grated Parmesan cheese, to taste
Required Kitchen Tools
Making Pasta Fagioli from scratch is easier when you have the right tools at hand. Here’s what I use in my kitchen:
- Large Soup Pot or Dutch Oven – Perfect for simmering the beans, pancetta, and soup base.
- Colander – To rinse and drain the beans.
- Wooden Spoon – For stirring the soffritto (onion, carrot, celery).
- Blender or Immersion Blender – To puree half the beans for that signature creamy texture.
- Measuring Cups & Spoons – To ensure balanced flavors.
- Ladle & Soup Bowls – For serving the soup warm, just like Grandma would.
