Italian
Tuscan Pasta e Fagioli with Pancetta, Rosemary, and Parmesan
This version uses a slow soffritto, rosemary, pancetta, beans, and small pasta so the broth stays silky while the noodles keep their bite. A Parmesan rind and final drizzle of olive oil make it feel humble but fully finished.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbMake AheadMeal Prep FriendlyOne PanComfort Food
At a Glance
- Time
- 1 hr 5 mins
- Serves
- 6
- Cost
- Low
- Cuisine
- Italian
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the olive oil in a soup pot over medium heat and cook the pancetta until the fat renders and the meat turns lightly crisp. Add the onion, carrots, and celery with a pinch of salt and cook slowly until the vegetables soften and smell sweet, about 10 minutes.
- Add the garlic, rosemary, and tomato paste and cook for about 1 minute, stirring, until fragrant. Pour in the crushed tomatoes and cook another 3 to 4 minutes until they darken slightly and the raw edge cooks off.
- Add the beans, Parmesan rind, and stock and bring the pot to a steady simmer. Cook for 20 minutes, then mash about 1 cup of the beans against the side of the pot to thicken the broth naturally without making it heavy.
- Add the pasta and simmer until just al dente. If the soup thickens too much before the pasta is ready, loosen it with a splash of water or stock.
- Discard the Parmesan rind, taste for salt and pepper, and serve with more olive oil, grated Parmesan, and crushed red pepper if you like. Leftovers will thicken, so add broth when reheating.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use gluten-free small pasta if needed. For dairy-free, skip the Parmesan finish and use olive oil generously at the end.