Brooklyn-Style Pasta e Fagioli
This Brooklyn-Style Pasta e Fagioli is a heartfelt tribute to my mother’s Italian roots and the cherished memories of growing up in a vibrant New York Italian community. Full of authentic flavors and ingredients, this hearty soup embodies the love and warmth of family gatherings, where laughter and stories are shared over delicious food. The combination of tender ditalini pasta, creamy cannellini beans, and savory pancetta creates a comforting dish that warms the soul. Perfect for chilly evenings or as a family gathering centerpiece, this recipe allows you to forge your own memories while honoring the rich culinary traditions passed down through generations.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Extra virgin olive oil
2 tablespoons (none)
Pancetta
1/8 lb (diced (about 1/4 inch slice))
Onion
1 (medium to large, diced)
Carrot
1 (sliced)
Bay leaf
1 (none)
Garlic cloves
3-4 (minced)
Cannellini beans
3 (15 1/2 ounce) cans (one can mashed; do not drain other cans)
Chicken stock
1 quart (homemade is best, or Swanson's organic)
Tomato sauce
2-4 ounces (can or leftover)
Dried thyme
1/4 teaspoon (if using fresh, use 3/4 teaspoon)
Ditalini pasta
0.5 (16 ounce) box (none)
Sea salt
to taste (none)
Fresh ground pepper
to taste (none)
Instructions
1
In a Dutch oven, heat the extra virgin olive oil over medium-high heat. Add the diced pancetta and cook until it is golden brown and crispy, about 5-6 minutes.
2
Stir in the diced onion, sliced carrot, bay leaf, a pinch of sea salt, and fresh cracked pepper. Sauté the mixture until the onion becomes translucent, about 8-10 minutes.
3
Add the minced garlic and cook until fragrant, about 30 seconds, making sure not to let it burn.
4
Incorporate the mashed cannellini beans into the pot, stirring well to combine them with the vegetable mixture.
5
Add the remaining whole cans of cannellini beans (with liquid), chicken stock, tomato sauce, dried thyme, and 1 teaspoon of salt. Stir everything together until well mixed.
6
Bring the soup to a gentle simmer and let it cook for 20-25 minutes to allow the flavors to meld together.
7
After the simmering time, add the ditalini pasta and cook until it's tender, about 10-15 minutes. If needed, add fresh water to reach your desired consistency.
8
Allow the soup to cook for an additional 5 minutes to ensure everything is heated through, then taste and adjust the seasonings as needed.
9
Serve hot with a generous sprinkle of freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil over each bowl.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Brooklyn-Style Pasta e Fagioli?
Brooklyn-Style Pasta e Fagioli is a hearty Italian soup featuring ditalini pasta, cannellini beans, and savory pancetta, inspired by traditional New York Italian family recipes.
What kind of beans are used in this recipe?
The recipe calls for three 15.5-ounce cans of cannellini beans.
Should I drain the cannellini beans?
No, you should not drain the beans. One can is mashed, and the remaining whole cans are added along with their liquid.
What type of pasta is best for Pasta e Fagioli?
Ditalini pasta is used in this recipe, which are small tube-shaped noodles perfect for hearty soups.
How long does it take to cook the pancetta?
The diced pancetta should be cooked in extra virgin olive oil for about 5-6 minutes until it is golden brown and crispy.
Can I use fresh thyme instead of dried thyme?
Yes, if you prefer fresh thyme, use 3/4 teaspoon instead of the 1/4 teaspoon of dried thyme called for in the recipe.
How do I prepare the beans before adding them to the pot?
One can of beans should be mashed and stirred into the vegetable mixture, while the other two cans are added whole with their liquid later.
What vegetables are included in the soup base?
The soup base includes a medium to large diced onion, a sliced carrot, and 3-4 minced garlic cloves.
What kind of stock should I use?
The recipe suggests using one quart of chicken stock; homemade is best, but Swanson's organic is a good alternative.
How much tomato sauce is added to the recipe?
You should add between 2 to 4 ounces of tomato sauce, which can be from a can or leftover sauce.
How long should the soup simmer before adding the pasta?
The soup should simmer for 20-25 minutes to allow the flavors to meld before you stir in the ditalini pasta.
How long does the ditalini pasta take to cook in the soup?
The ditalini pasta typically takes about 10-15 minutes to become tender once added to the simmering soup.
What should I do if the soup becomes too thick?
If needed, you can add fresh water after the pasta is cooked to reach your desired soup consistency.
How do I prevent the garlic from burning?
Add the minced garlic after the onion and carrot are sautéed and cook it for only about 30 seconds until fragrant.
What is the recommended garnish for this dish?
Serve the soup hot with a generous sprinkle of freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil.
What is the purpose of mashing one can of beans?
Mashing one can of beans creates a creamier texture and helps thicken the soup base.
Is pancetta necessary for this recipe?
Pancetta provides a savory, salty depth of flavor, though it can be omitted for a vegetarian version.
What size should the pancetta be diced?
The pancetta should be diced into approximately 1/4 inch slices or cubes.
How much salt should I add?
The recipe uses a pinch of sea salt during the vegetable sauté and 1 teaspoon of salt when adding the stock, but you should adjust to taste at the end.
Does this recipe use bay leaves?
Yes, one bay leaf is added during the sautéing of the onions and carrots to add aromatic depth.
Is this a traditional Brooklyn Italian recipe?
Yes, the recipe is a tribute to the author’s mother’s Italian roots and the New York Italian community.
Can I use store-bought tomato sauce?
Yes, you can use 2-4 ounces of canned tomato sauce or any leftover sauce you have on hand.
What heat setting should I use to start the soup?
Start by heating the extra virgin olive oil over medium-high heat in a Dutch oven.
How many garlic cloves are needed?
The recipe calls for 3 to 4 minced garlic cloves.
What is the role of extra virgin olive oil in this recipe?
It is used for sautéing the pancetta and vegetables, and also as a finishing drizzle over the served bowls.
How do I know when the onions are ready?
The onions are ready when they become translucent, which typically takes about 8-10 minutes of sautéing.
Can I use black pepper?
Yes, fresh cracked or ground pepper is recommended to taste.
What is the total cooking time for the pasta?
The pasta cooks for 10-15 minutes, plus an additional 5 minutes of final simmering to ensure everything is heated through.
Is ditalini the only pasta I can use?
While ditalini is traditional for this Brooklyn-style version, you can use other small soup pastas if ditalini is unavailable.
How many servings does this recipe provide?
While specific serving numbers aren't listed, the use of a quart of stock, 3 cans of beans, and a half box of pasta typically serves 4 to 6 people.