Pasta and bean soup

JanaBy Jana      

January 3, 2015

Pasta and bean soup 0 5 0
  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: 6 bowls


1Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper.

2Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to boil and add pasta.

3Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.

4Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes.


2 tbs extra-virgin olive oil

3 slices of pancetta, chopped

2 sprigs rosemary, left intact

1 sprig thyme with several sprigs on it, left intact

1 large fresh bay leaf or 2 dried bay leaves

1 medium onion, finely chopped

1 small carrot, finely chopped

1 rib celery, finely chopped

4 large cloves garlic, chopped

salt and pepper

2 cans cannellini beans

1 cup canned tomato sauce or canned crushed tomatoes

2 cups water

1 quart chicken stock

1 1/2 cups ditalini


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