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Tucci Style White Pasta e Fagioli Soup

This Tucci Style White Pasta e Fagioli Soup is cozy, creamy without cream, and loaded with pancetta, cannellini beans, tender potatoes, ditalini pasta, and a Parmesan-herb broth that tastes like it had a long Italian backstory. One can of beans gets blended to thicken the soup, because apparently beans can do more work than half the people in your group chat.
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Prep Time 25 minutes
Cook Time 30 minutes
Course Main Course
Servings 6

EQUIPMENT (PAID LINKS)

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