Pasta “Fazool”

Recipe Link


  • 8 oz pancetta
  • 1 yellow onion
  • 2 t dried Italian seasoning
  • 1/2 t red pepper flakes (more for heat)
  • 3 cloves garlic
  • 1/4 cup dry white wine
  • 2 cups chicken stock
  • 2 15 oz cans cannellini beans
  • 1 15 oz can crushed tomatoes
  • 3/4 cup ditalini or other small pasta
  • 1 cup grated Parmesan cheese (about 2 ounces)
  • 1 cup fresh basil
  • splash of red wine vinegar
  • splash of lemon juice


Tip: If over-reduced like mine, reheat with some water to loosen it up (see step 12)

  1. Cook the pancetta in a large Dutch oven until crisp, then remove
  2. Chop onion and garlic
  3. Add the onion, Italian seasoning, red pepper flakes and a couple pinches of salt to the pot until softened
  4. Add garlic for 30 seconds
  5. Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon
  6. Add the chicken stock, beans, tomatoes and 1 cup water to the pot
  7. Bring to a boil, then reduce the heat to medium low and simmer until slightly thickened (about 30 minutes)
  8. Blend about 1/2 of the soup, then return and mix
  9. Add the pasta and cook until al dente, 8 to 12 minutes
  10. Chop basil
  11. Remove from heat
  12. Add basil, parmesan, red wine vinegar and lemon juice
    1. The parm takes away a lot of the liquid
  13. Serve with more parm/basil and pancetta on top

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