How to Make Ina Garten’s Pasta Fagioli at Home (Better Than the Original!
This hearty Italian soup is a comforting bowl of tender beans, savory pancetta, and a rich tomato broth. Inspired by Ina Garten’s signature style, this Pasta Fagioli is easy to make and bursting with flavor.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon
- Immersion Blender (or regular blender)
- Measuring Cups and Spoons
Ingredients
- 2 tablespoons olive oil
- 1 large carrot diced
- 1 celery stalk diced
- 1 medium onion diced
- 4 cloves garlic minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 4 cups chicken or vegetable broth
- 1 can 14.5 oz fire-roasted diced tomatoes
- 2 cans 15 oz each cannellini beans, drained and rinsed
- 1 cup ditalini pasta or small shells
- 1 tablespoon balsamic vinegar optional
- Salt and pepper to taste
- Fresh Parmesan cheese for garnish
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add carrots, celery, and onion. Sauté for 5-7 minutes until softened.
- Add Garlic and Herbs: Stir in garlic, thyme, and rosemary. Sauté for another 1-2 minutes until fragrant.
- Deglaze the Pot: Pour in the broth and use a spoon to scrape up any browned bits from the bottom of the pot.
- Add Tomatoes, Beans, and Pasta: Stir in the diced tomatoes, cannellini beans, and ditalini pasta. Bring to a simmer and cook for 10-12 minutes, until pasta is al dente.
- Blend for Creaminess: Use an immersion blender to blend about 1-2 cups of the soup for a creamy texture. If using a regular blender, carefully transfer and blend until smooth, then stir back into the soup.
- Finish with Balsamic Vinegar: Add a splash of balsamic vinegar and season with salt and pepper to taste.
- Serve: Ladle soup into bowls, top with grated Parmesan cheese, and serve with crusty bread.
Notes
- For a vegetarian version, use vegetable broth and skip the Parmesan for a dairy-free option.
- Freeze the soup without the pasta for up to 3 months. Add fresh pasta when reheating.