This pasta fagioli captures the rustic comfort of Italian country cooking with America’s Test Kitchen precision. The dish transforms simple ingredients—borlotti beans, ditalini pasta, and aromatic vegetables—into a hearty soup that’s rich in flavor yet light enough for everyday meals.
The secret lies in careful layering: sautéed pancetta builds depth, while a Parmesan rind simmered in the broth adds umami without heaviness. Every step is designed to balance texture—tender beans, al dente pasta, and a velvety broth that clings to each bite.
Ingredients for America’s Test Kitchen Pasta Fagioli
Rustic Italian ingredients combine with America’s Test Kitchen techniques for hearty, comforting pasta fagioli.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Borlotti Beans 🌱 | 1 lb | Or substitute canned beans |
| Ditalini Pasta 🍝 | 2 cups | Or other small pasta shape |
| Pancetta 🥓 | 4 oz | Diced, or substitute smoked paprika |
| Extra-Virgin Olive Oil 🫒 | 3 tbsp | Divided for cooking |
| Yellow Onion 🧅 | 1 whole | Finely chopped |
| Carrots 🥕 | 2 whole | Peeled, finely chopped |
| Celery Stalks 🌿 | 2 whole | Finely chopped |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| Canned Diced Tomatoes 🍅 | 1 can | 14.5 oz, with juices |
| Vegetable Broth 💧 | 6 cups | Low-sodium preferred |
| Parmesan Cheese Rind 🧀 | 1 piece | Optional for umami depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Bay Leaves 🌿 | 2 whole | For simmering |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The borlotti beans are essential for authentic flavor and texture. Dried beans yield superior results but require overnight soaking—canned beans work in a pinch (drain and rinse well). For the pancetta, Whole Foods or Italian specialty markets carry high-quality options. The Parmesan rind adds profound umami without heaviness; save rinds in the freezer for future use. Ditalini pasta’s small shape ensures perfect bite distribution, though any small pasta will suffice.
Vegetarian adaptations are simple: omit pancetta or replace with smoked paprika for depth. Vegetable broth must be robust—Better Than Bouillon or homemade is ideal. Fresh parsley brightens the dish, but dried at half the amount works. For tomato intensity, San Marzano canned tomatoes are preferred, though any quality brand suffices. The bay leaves should be fresh if possible, removed before serving.
Store dried beans in airtight containers for up to 1 year. Prepared soup keeps 4-5 days refrigerated or 3 months frozen. Reheat gently to preserve texture. Pancetta can be pre-diced and frozen for 2 months. The Parmesan rind maintains flavor in the freezer for 6 months.
Why You’ll Love This Recipe
- I’ll be real: dried beans and ditalini cost pennies, but the pancetta makes it feel fancy. My grocery bill stays low, and I still get that restaurant-worthy depth of flavor.
- One-Pot Magic: Honestly, I love that this comes together in a single Dutch oven. The pancetta renders right in the pot, then the onions soften in that fat—no extra pans, no fuss.
- Creamy-Meets-Crispy Perfection: That first bite with the silky borlotti beans, al dente ditalini, and those little pancetta crunchies? I’ve made it three times this month. The olive oil finish ties it all together.
- Meal Prep MVP: Between us, this tastes even better the next day. The beans soak up the broth overnight, and I’ve packed it for lunch all week—no soggy pasta, just rich, hearty flavor.
Step-by-Step Instructions for Pasta Fagioli
This method builds layers of flavor systematically while maintaining the rustic charm of traditional Italian cooking.
Step 1: Prepare the Bean Base
Place the dried borlotti beans in a large bowl and cover with cold water by 2 inches. Let soak overnight at room temperature. This rehydration process is essential for achieving the proper creamy texture while reducing cooking time by nearly half.
Drain and rinse the soaked beans thoroughly. In a large Dutch oven, heat 1 tablespoon of the extra-virgin olive oil over medium heat. Add the beans, 6 cups vegetable broth, 2 bay leaves, and 1 piece parmesan cheese rind. Bring to a gentle simmer, then reduce heat to low and cook partially covered for 45-60 minutes until the beans are tender but still hold their shape.
Step 2: Build the Aromatic Foundation
While the beans cook, prepare the soffritto base that defines this dish’s character. In a separate large pot, heat the remaining 2 tablespoons extra-virgin olive oil over medium heat. Add the diced pancetta and cook for 4-5 minutes until the fat renders and the meat becomes lightly crisped.
Add the finely chopped yellow onion, carrots, and celery stalks to the pancetta. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften and develop a translucent quality. Add the minced garlic cloves and cook for an additional 1 minute until fragrant but not browned. This careful cooking develops the sweet, savory base without bitterness.
Step 3: Combine and Simmer the Soup
Once the beans are tender, remove and discard the bay leaves and parmesan rind. Transfer about 1 cup of the cooked beans to a small bowl and mash them with a fork to create a creamy thickener. Return the mashed beans to the pot along with the cooked vegetable-pancetta mixture.
Stir in the canned diced tomatoes with juices, 1.5 teaspoon salt, and 0.5 teaspoon ground black pepper. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes to allow the flavors to meld. Taste and adjust seasoning as needed—the pancetta and parmesan rind should provide sufficient saltiness, but additional salt may be required depending on your broth.
Step 4: Finish with Pasta and Garnish
Add the 2 cups ditalini pasta to the simmering soup and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. The pasta should absorb some of the broth while maintaining a slight bite. If the soup becomes too thick, add ½ cup water to reach your desired consistency.
Remove from heat and let rest for 5 minutes before serving. This brief rest allows the pasta to finish absorbing liquid and the flavors to harmonize. Ladle into warm bowls and garnish each serving with chopped fresh parsley. The parsley adds a bright, fresh contrast to the rich, hearty soup.
Pro Tips For Making America’S Test Kitchen Pasta Fagioli
- Soak beans overnight: I learned this the hard way—skipping the overnight soak makes Borlotti beans unevenly tender, even after hours of simmering. Cover them with 2 inches of cold water and a pinch of salt (yes, salt helps) for at least 8 hours, or they’ll stay stubbornly chalky in the finished dish.
- Render pancetta low: Resist the urge to crank the heat when cooking the pancetta. Medium-low for 8-10 minutes renders the fat gently without burning the bits, which means richer flavor for your onion base—and no bitter aftertaste in the broth.
- Undercook the pasta: Pull the ditalini out 2 minutes before package instructions say it’s done. It’ll finish cooking in the hot soup, soaking up flavor instead of turning mushy (because nobody wants pasta fagioli that tastes like porridge).
- Save that bean water: After draining the soaked beans, don’t dump the liquid. Measure out 1 cup of that starchy water and add it to the soup—it thickens the broth naturally and boosts the bean flavor without needing extra stock. (I was skeptical until I tried it.)
Wine and Beer Pairings for americas test kitchen pasta fagioli
Italian Red Wines
A medium-bodied Chianti Classico is my top choice for this rustic soup. The bright acidity and cherry notes cut through the richness of pancetta and beans while complementing the tomato base. Look for bottles from Castellare di Castellina or Ruffino for authentic Tuscan character. 🍷
White Wine Options
For white wine lovers, a crisp Vermentino from Sardinia offers citrusy freshness that balances the soup’s heartiness. Argiolas Costamolino is a fantastic budget-friendly option. The mineral notes pair beautifully with the Parmesan rind’s umami depth.
Craft Beer Pairings
An Italian-style pilsner like Birra del Borgo ReAle provides clean, slightly bitter contrast to the creamy beans. The light body won’t overpower the dish. For hop lovers, a Belgian saison with peppery notes complements the pancetta perfectly. 🍺
Light Beer Alternatives
When I want something simpler, a classic Peroni or Moretti lager works beautifully. Their subtle malt sweetness enhances the caramelized onions, while the carbonation cleanses the palate between bites.
Non-Alcoholic Choices
A sparkling San Pellegrino Aranciata offers citrusy brightness that mirrors wine’s acidity. For tea drinkers, a robust Earl Grey with bergamot notes provides aromatic contrast to the savory broth.
Dessert Wine Finish
End your meal with a small glass of Vin Santo from Tuscany. Its nutty, honeyed flavors echo the soup’s rustic character. Serve with almond biscotti for dipping—a traditional Italian combination that feels special. ✨
Nutrition Facts
Frequently Asked Questions
Can I use canned beans instead of dried?
Yes, but the texture will differ slightly. Use 3 cans (15 oz each) of borlotti or cannellini beans, drained and rinsed. Add them in Step 3 instead of pre-cooking. The soup may be less creamy since canned beans don’t release as much starch.
Why does the recipe call for pancetta?
The pancetta adds a subtle meaty depth without overpowering the dish. Its rendered fat creates the flavor base for the soffritto. For vegetarian versions, substitute 2 tbsp olive oil + 1 tsp smoked paprika to mimic the umami richness.
How do I prevent the pasta from getting mushy?
Cook the pasta separately until just al dente (1 minute less than package instructions), then add to the soup. This prevents overcooking. If storing leftovers, keep pasta separate and add when reheating. The broth will thicken as it sits.
What’s the best way to store leftovers?
Cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for 3 months. The beans thicken when chilled—thin with broth or water when reheating. Avoid freezing pasta if possible.
Can I make this in an Instant Pot?
Sauté pancetta and veggies using the sauté function. Add all ingredients except pasta, then pressure cook for 15 minutes. Release pressure naturally, add pasta, and simmer until al dente. Reduce broth to 5 cups to account for less evaporation.
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