This white bean soup with pasta is what I make when dinner needs to feel planned. Spoiler: it rarely was.
It’s inspired by my original Stanley Tucci pasta fagioli, but this version goes white with pancetta, ditalini pasta, and a parmesan rind. Very sneaky.
It’s an Italian bean soup that sits proudly with the best hearty soups and cozy meals. Bring bread or regret it.
Tucci Style White Pasta e Fagioli Soup
EQUIPMENT (PAID LINKS)
- Dutch oven or large soup pot
- Small food processor or blender
- Large pot for pasta
- Kitchen string
Ingredients
- 4 ounces pancetta diced
- 3 sprigs fresh thyme
- 3 sprigs fresh oregano
- 3 sprigs fresh parsley
- 1 medium yellow onion diced
- 2 celery ribs sliced
- 4 garlic cloves minced
- Kosher salt to taste
- 1 15- ounce can cannellini beans undrained
- 2 15- ounce cans cannellini beans drained and rinsed
- 2 medium russet potatoes peeled and diced
- 1 Parmesan rind
- 6 cups vegetable broth plus more if needed
- 1 cup ditalini pasta
- ½ teaspoon white pepper
- ⅓ cup grated Parmesan cheese for serving
- 2 tablespoons extra virgin olive oil for serving
- Minced fresh parsley for serving
Instructions
- Crisp the Pancetta: Add the diced pancetta to a large Dutch oven or soup pot. Cook over medium to medium-low heat, stirring often, until the pancetta is browned and crispy. Transfer it to a paper towel-lined plate, but leave the fat in the pot.4 ounces pancetta
- Make the Herb Bundle: Tie the thyme, oregano, and parsley sprigs together with kitchen string. Set the bundle aside.3 sprigs fresh thyme, 3 sprigs fresh oregano, 3 sprigs fresh parsley
- Cook the Vegetables: Add the onion, celery, garlic, and a small pinch of kosher salt to the pancetta fat. Cook for about 8 minutes, stirring often, until the vegetables are soft and fragrant.1 medium yellow onion, 2 celery ribs, 4 garlic cloves, Kosher salt
- Puree One Can of Beans: While the vegetables cook, add the undrained can of cannellini beans to a small food processor or blender. Blend until smooth.1 15- ounce can cannellini beans
- Add the Beans and Potatoes: Stir the pureed beans, drained whole beans, diced potatoes, Parmesan rind, and herb bundle into the pot with the vegetables.2 15- ounce cans cannellini beans, 2 medium russet potatoes, 1 Parmesan rind
- Pour in the Broth: Add the vegetable broth and stir well. Cover the pot, bring the soup to a simmer, then reduce the heat to medium-low or low. Cook for 25 to 30 minutes, stirring occasionally, until the potatoes are tender.6 cups vegetable broth
- Cook the Pasta: While the soup simmers, bring a separate pot of salted water to a boil. Add the ditalini and cook until al dente according to the package directions. Drain and set aside.1 cup ditalini pasta
- Remove the Rind and Herbs: When the potatoes are tender, remove and discard the Parmesan rind and herb bundle. If the soup looks too thick, stir in a little extra broth and warm it through.
- Add Pasta and Pancetta: Stir the cooked ditalini and crispy pancetta back into the soup. Taste and season with more kosher salt if needed, then stir in the white pepper.½ teaspoon white pepper
- Serve the Soup: Ladle the soup into bowls. Top each serving with grated Parmesan cheese, minced parsley, and a light drizzle of extra virgin olive oil. Serve warm with crusty bread.⅓ cup grated Parmesan cheese, Minced fresh parsley, 2 tablespoons extra virgin olive oil
Tucci Style White Pasta e Fagioli Soup That Knows How to Behave
A few little moves make this soup better, thicker, and less likely to turn into sad cafeteria broth. Nothing dramatic. We are not curing olives in the basement.
Don’t Skip the Pancetta Fat
Once the pancetta gets crispy, leave that rendered fat in the pot and cook the onion, celery, and garlic right in it. That is the whole point. If you pour it out, the soup will forgive you eventually, but I won’t.
Blend One Can of Beans
Blending one can of cannellini beans is the lazy genius move here. It makes the soup creamy without adding cream, which keeps it feeling like a proper white bean soup and not a dairy-based situation pretending to be Italian.
Use the Parmesan Rind Like You Paid for It
That hard Parmesan rind is not trash. Drop it into the soup while it simmers and let it quietly do its job. It adds salty, savory depth without needing a full speech about “umami,” thank God.
Cook the Pasta Separately
Yes, you can cook the ditalini pasta right in the soup, but only if you plan to eat it all right away. If leftovers are involved, cook the pasta separately and add it at the end. Otherwise, tomorrow’s soup becomes bean-flavored cement.
Keep Extra Broth Nearby
Pasta, potatoes, and beans all love to absorb liquid like they have unresolved issues. If the soup thickens too much, stir in more broth until it looks cozy again instead of paste-adjacent.
Swap the Pancetta If Needed
No pancetta? Bacon works. Prosciutto can work too, but add it carefully because it gets salty fast. For a lighter version, use a little olive oil and skip the pork, though yes, you will lose some of that smoky, savory magic.
Choose the Right Beans
Cannellini beans are the best choice because they are creamy and mild. Great Northern beans are fine in a pinch. Chickpeas are not the move here unless you enjoy starting arguments with Italians on the internet.
Don’t Overcook the Potatoes
Dice the potatoes small enough so they soften in about 30 minutes, but not so tiny that they vanish into the soup like they’re avoiding responsibility. You want tender little bites, not potato fog.
Save It the Smart Way
Store the soup and pasta separately if you can. The soup keeps well in the fridge for about 3 to 4 days, but the pasta will keep drinking the broth like it’s training for something.
Reheat Gently
Warm leftovers over medium-low heat and add a splash of broth or water to loosen everything up. Do not blast it on high heat unless your goal is scorched beans and personal regret.
Make It More Dinner-Worthy
Serve it with crusty bread, garlic toast, or a grilled cheese if you want to turn a bowl of soup into an actual meal. Soup without bread is technically legal, but emotionally questionable.
