Pasta e fagioli Recipe

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2 votes | 629 views
Servings: 2


  • 100g (4 oz.) pancetta
  • 2 or 3 garlic cloves, slightly crushed
  • A sprig of fresh rosemary
  • A peperoncino (optional)
  • Olive Oil
  • 3-4 canned tomatoes, plus a bit of juice
  • 500g (1 lb.) (or one large can) cannellini beans, pre-boiled or canned, drained
  • Water or homemade broth
  • 500g (1 lb.) ditali or other soup pasta (see Notes), parboiled
  • Salt and pepper, to taste
  • Grated pecorino cheese


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Nutrition Facts

Amount Per Serving %DV
Serving Size 982g
Recipe makes 2 servings
Calories 273  
Calories from Fat 87 32%
Total Fat 9.71g 12%
Saturated Fat 3.17g 13%
Trans Fat 0.0g  
Cholesterol 28mg 9%
Sodium 2110mg 88%
Potassium 1251mg 36%
Total Carbs 33.54g 9%
Dietary Fiber 7.9g 26%
Sugars 23.84g 16%
Protein 17.0g 27%
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  • KarenB
    January 12, 2013
    This dish brings back memories! Growing up Irish/Scottish we NEVER even knew about this delish dish - as a kid I used to wangle an invite to my Italian girlfriend's house on Friday eves for the meatless version of this dish - I was crazy about the pastafazooool! I watched her Mom read the recipe off the back of the Ronzoni box...LOL! Thank God my favorite Aunt married a Sicilian & a whole world of great authentic Italian cooking opened up for me - Eggplant (what's that?), the GOOD bread, the GOOD cheese, the GOOD oil, etc. etc. They taught me passion for good food & creating a beautiful & delicious dish. I'm proud to say that, because of my Uncle Joe & Aunt Franny, everyone says that I am one of the best cooks in my circle of friends - including the real Italians!

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