stanley tucci pasta fagioli recipe

Written ByJenny Smyth Posted on
stanley tucci pasta fagioli recipe
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The Best stanley tucci pasta fagioli recipe

I’m so excited to share this recipe for Stanley Tucci’s Pasta Fagioli with you all. I’ve been making this dish for years, and it’s become a staple in our household. The origins of this recipe are Italian-American, and it’s a hearty, comforting meal that’s perfect for any occasion.

My family loves it when I make it for dinner, and it’s also a great option for potlucks or family gatherings. The best part? It’s incredibly easy to make and requires just a few ingredients.

The first time I tried this recipe was at a friend’s house, and I was immediately hooked. The combination of pasta, beans, and vegetables in a rich tomato broth is pure magic. And the best part?

It’s a one-pot wonder, so cleanup is a breeze. One of the things I love about this recipe is the way it combines flavors and textures. The pasta adds a nice chewiness, while the beans provide protein and fiber.

And let’s not forget the vegetables – they add a burst of color and freshness to the dish. Plus, the sauce is incredibly flavorful, with just the right balance of tangy and savory. Now that I’ve shared my love for this recipe with you all, I’m sure you’ll be eager to give it a try.

And trust me, once you do, you’ll be hooked too! So go ahead and get cooking – your taste buds will thank you.

Stanley Tucci's Pasta e Fagioli

Stanley Tucci’s Pasta e Fagioli

4.6 from 1897 votes

A hearty Italian soup made with small pasta, creamy cannellini beans, and a rich tomato broth. This comforting dish is flavored with garlic, rosemary, and a touch of pancetta for depth.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup Base

2 tablespoons extra-virgin olive oil
4 ounces pancetta, diced
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (optional)
1 can (28 ounces) crushed tomatoes
4 cups low-sodium chicken broth
2 cans (15 ounces each) cannellini beans, drained and rinsed
1 cup ditalini or other small pasta
Salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese, for serving
2 tablespoons chopped fresh parsley, for garnish

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat.
2Add the diced pancetta and cook until it is browned and crispy, about 5 to 7 minutes.
3Use a slotted spoon to transfer the pancetta to a paper towel-lined plate and set aside.
4Reduce the heat to medium-low and add the chopped onion to the pot.
5Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
6Stir in the minced garlic, dried rosemary, and red pepper flakes if using, and cook for 1 minute until fragrant.
7Pour in the crushed tomatoes and chicken broth, then add the drained cannellini beans.
8Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer uncovered for 15 minutes.
9The flavors will meld and the broth will thicken slightly.
10Stir in the ditalini pasta and continue to simmer the soup, stirring occasionally, until the pasta is tender but still firm to the bite, about 8 to 10 minutes.
11Taste and season with salt and black pepper as needed.
12Ladle the hot soup into bowls and top each serving with the reserved crispy pancetta, a generous sprinkle of grated Parmesan cheese, and a pinch of fresh parsley.
13Serve immediately with crusty bread on the side.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 720mg🌾Total Carbs: 46g🥦Dietary Fiber: 8g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a vegetarian version, omit the pancetta and use vegetable broth. The soup thickens as it sits; add a splash of broth or water when reheating to restore desired consistency.

Watch Video Of How Stanley Tucci’s Pasta e Fagioli Works

This recipe is always a good idea for any occasion – whether you’re looking for a comforting meal or need something quick to whip up for family gatherings.

The leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Reheating is easy – simply heat it up on the stovetop or in the microwave until hot and bubbly.

❓ Frequently Asked Questions About Stanley Tucci’s Pasta e Fagioli

Q: What is Pasta Fagioli?

Pasta Fagioli is an Italian-American dish made with pasta, beans, vegetables, and tomatoes in a rich broth.

Q: Is Pasta Fagioli healthy?

Yes, Pasta Fagioli is a nutritious meal option due to its high fiber content from the pasta and beans.

Q: Can I customize this recipe?

Of course! Feel free to add your favorite vegetables or use different types of pasta.

Q: How long does Pasta Fagioli keep?

Pasta Fagioli can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Q: Can I reheat Pasta Fagioli?

Yes, simply reheat it on the stovetop or in the microwave until hot and bubbly.

Q: Is Pasta Fagioli suitable for vegetarians?

No animal products are used in this recipe.

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