Homemade Italian Pasta & Bean Soup One Pot Recipe
This one pot recipe delivers the comforting flavors of pasta e fagioli in just an hour. With pancetta, canned tomatoes, cannellini beans, and a Parmesan rind for depth, it’s a quick, flavorful, and satisfying meal that minimizes cleanup while maximizing taste.
Equipment
- Dutch oven
Ingredients
- 1 tablespoon extra-virgin olive oil plus extra for serving
- 3 ounces pancetta chopped fine
- 1 onion chopped fine
- 1 celery rib chopped fine
- 4 garlic cloves minced
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 1/4 teaspoon red pepper flakes
- 3 anchovy fillets rinsed and minced
- 4 cups chicken broth
- 2 cups water
- 1 28-ounce can diced tomatoes
- 2 15-ounce cans cannellini beans, rinsed
- 1 Parmesan cheese rind plus grated Parmesan for serving
- 1 teaspoon table salt
- 1 cup orzo ditalini, or other short pasta
- 1/4 cup minced fresh parsley
Instructions
- Heat olive oil in a Dutch oven over medium heat until shimmering. Add pancetta and cook until rendered, 3 to 5 minutes. Stir in onion and celery, cooking until softened, about 5 minutes. Add garlic, oregano, red pepper flakes, and anchovies, stirring until fragrant, about 30 seconds.
- Stir in chicken broth and water, scraping up browned bits. Add diced tomatoes with their juice, cannellini beans, Parmesan rind, and salt. Bring to a simmer and cook until flavors meld, about 10 minutes.
- Increase heat to medium-high and bring to a boil. Add orzo (or preferred pasta) and cook until al dente, about 8 minutes. Discard Parmesan rind.
- Stir in parsley and adjust seasoning with salt and pepper. Ladle into bowls, drizzle with olive oil, and sprinkle with grated Parmesan.
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