As a Canadian, growing up in Toronto's Little Italy, this soup was always on someone's stovetop somewhere in the fall and winter months. Pasta, beans, and a thick broth, sprinkled with Parm or Romano, and served with fresh crusty Italian bread - what's not to love? I spent a lot of time, back in the day, in the cucina with my friends and their mothers learning the basics of good Italian food!

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes; drain.

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  • Heat olive oil in a large pot over medium heat; stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture; cook over medium-low heat just until fragrant, about 1 minute.

  • Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture; bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup; season with salt and pepper. Sprinkle each serving with Romano cheese.

Cook's Note:

You can substitute pancetta for bacon and any type of small pasta will do for ditalini.

Editor's Note:

Romano or Roman beans are also called cranberry beans in some areas.

Nutrition Facts

381 calories; protein 15.8g 32% DV; carbohydrates 44.3g 14% DV; fat 15.9g 25% DV; cholesterol 17.5mg 6% DV; sodium 1679.9mg 67% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2014
So close to mine that I had to try this soup. It is very good I added ground chicken meatballs cause we like some meat in soup. I used grated goat cheese(lactose intolerant). Very nice flavor no leftovers. Thank you weelbe for this tasty soup.. Read More
(8)

Most helpful critical review

Rating: 3 stars
07/04/2014
I had two issues with this. 1. I had a hard time getting the bacon to crisp while cooking with the onions. I finally pulled the bacon out and sautéed it. 2. I'm not sure how pasta e Fagioli is supposed to taste but this tasted a lot like bean and bacon soup. It was very filling and not a bad just not my taste. Read More
(2)
16 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/03/2014
So close to mine that I had to try this soup. It is very good I added ground chicken meatballs cause we like some meat in soup. I used grated goat cheese(lactose intolerant). Very nice flavor no leftovers. Thank you weelbe for this tasty soup.. Read More
(8)
Rating: 5 stars
04/15/2014
Woo-we - this is a great dish! Knowing from the ingredients that we would like it I made a double batch. After 3 stores trying to find something called Romano beans I googled it and found out that a flat Italian green bean could be subbed for the Romano beans. I could not find them in a can but I did in the frozen section. I still would like to find the real thing and make this again. It was very filling and delicious on a cold snowy April day. It was my first time for using ditalini pasta and I bought my first block of fresh Parmigiano Reggiano cheese to grate on the top before serving. weeble this is a delicious recipe that I will for sure be making again. Read More
(6)
Rating: 5 stars
03/31/2014
This was nothing like I have ever had in regard to pasta fagioli soup. The flavor was so good. Subbed turkey bacon and added basil instead of parsley. Wow Weeble this was good. Read More
(5)
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Rating: 5 stars
11/21/2014
We really enjoyed this flavourful comforting soup. Followed the recipe with the exception of omitting the chili pepper. Next time I will make sure to have some on hand for this dish although it was perfectly delicious without it. I grated some fresh parmesan on top before serving Big thumbs up. Read More
(3)
Rating: 5 stars
01/25/2015
Fantastico! I've had this recipe in my rb since before it was even kitchen approved. I don't know why it took so long for me to make but it did not disappoint! I turned it into pasta e ceci because I had so many cans of chick peas in my pantry. This is an easy to prepare recipe with great flavours. Thanks weeble! Read More
(2)
Rating: 3 stars
07/04/2014
I had two issues with this. 1. I had a hard time getting the bacon to crisp while cooking with the onions. I finally pulled the bacon out and sautéed it. 2. I'm not sure how pasta e Fagioli is supposed to taste but this tasted a lot like bean and bacon soup. It was very filling and not a bad just not my taste. Read More
(2)
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Rating: 5 stars
11/07/2014
Thanks Weeble for the recipe. I made this as pasta e ceci (pasta and chickpeas) because I didn't have any other beans on hand. This is a traditional "primo" at most every Italian's house. After I made this the aroma reminded me of when you walk into any house in Sicily you smell the aroma of pasta e fagioli at some point especially in the Spring when beans are used fresh. I remember when we'd sit around the table shucking and tossing them in the pot! Thanks a bunch. Read More
(2)
Rating: 5 stars
11/10/2014
This is a wonderful soup and comes together quickly and easily. I used the Roman beans (found them in the Goya section) as per the recipe and made everything else as written. The only thing I changed was to stir some fresh spinach into the finished soup until it wilted. Fantastic---served with garlic bread this is a perfect meal for a cold / damp weeknight! Thanks!! Read More
(1)
Rating: 5 stars
04/09/2014
I loved everything about this recipe: ease of preparation flavor and heartiness. We thought this was comfort food at its finest. Read More
(1)