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RECIPE
15 INGREDIENTS6 STEPS1HR 45MIN

Ina Garten's 16 Bean Pasta e Fagioli

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This Pasta e Fagioli recipe is heavy on the tomato flavor (yum!) and is quite hearty. The beans require an overnight soak, but trust me, this soup is worth it!
1HR 45MIN
Total Time
1HR 30MIN
Active Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 bag
(16 oz)
Goya® 16 Bean Soup Mix
2 Tbsp
Extra-Virgin Olive Oil
plus more for serving
3/4 cup
Pancetta , diced
diced into 1/4" pieces
1
Large  Onion , chopped
3 cloves
Garlic , minced
1/4 tsp
Crushed Red Pepper Flakes
1 can
(28 oz)
San Marzano Tomatoes
1 cup
Dry Red Wine
4 cups
Chicken Stock
up to 6
or Chicken Broth
to taste
to taste
Freshly Ground Black Pepper
1 cup
Ditalini Pasta
or Tubettini Pasta
1/2 cup
Freshly Grated  Parmesan Cheese
plus more for serving
1 Tbsp
Red Wine Vinegar
to taste
Fresh Basil Leaves , julienned
for serving

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Nutrition Per Serving

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CALORIES
479
FAT
15.9 g
PROTEIN
32.7 g
CARBS
69.3 g

Author's Notes

Keep in mind that the beans require an overnight soak. You can refrigerate the soup for up to 5 days or freeze up to 6 months. Add more chicken stock or water if the soup is too thick.

Cooking Instructions

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Step 1
The day before you plan to make the soup, place the Goya® 16 Bean Soup Mix (1 bag) in a large bowl, add cold water to cover by 2 inches and refrigerate overnight.
Step 2
The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
Step 3
Meanwhile, heat the Extra-Virgin Olive Oil (2 tablespoon) in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the Pancetta (6 ounce) and Onion (1) and saute over medium to medium-high heat for 12 to 18 minutes, until browned.
Step 4
Add the Garlic (3 clove) and Crushed Red Pepper Flakes (1/4 teaspoon) and saute for one minute. Add the San Marzano Tomatoes (1 can), Dry Red Wine (1 cup), and Chicken Stock (4 cup). Season to taste with up to 1 tablespoon of Kosher Salt (to taste) and 1 teaspoon Freshly Ground Black Pepper (to taste), and turn off the heat.
Step 5
Drain the beans and add two-thirds of them to the soup. Puree the remaining beans in a blender or with an immersion blender, adding a small amount of stock or water if necessary. Stir the bean puree and the Ditalini Pasta (1 cup) into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick.
Step 6
Stir in the Parmesan Cheese (1/2 cup) and the Red Wine Vinegar (1 tablespoon). Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some Fresh Basil Leaf (to taste). Serve hot with extra Parmesan on the side.

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Nutrition Per Serving
Calories
479
% Daily Value*
Fat
15.9 g
20%
Saturated Fat
5.3 g
26%
Trans Fat
0.0 g
--
Cholesterol
21.0 mg
7%
Carbohydrates
69.3 g
25%
Fiber
28.2 g
101%
Sugars
8.7 g
--
Protein
32.7 g
65%
Sodium
866.9 mg
38%
Vitamin D
0.0 µg
0%
Calcium
259.5 mg
20%
Iron
4.5 mg
25%
Potassium
109.7 mg
2%
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