Cavatelli e Fagioli with Sun-Dried Tomatoes and Pancetta

Ingredients

• 400g (14 oz) cavatelli pasta 400g (14 oz) cavatelli pasta
• 200g (7 oz) pancetta, diced 200g (7 oz) pancetta, diced
• 1 cup (200g) cannellini beans, cooked 1 cup (200g) cannellini beans, cooked
• 1 cup (200g) borlotti beans, cooked 1 cup (200g) borlotti beans, cooked
• 1/2 cup (75g) sun-dried tomatoes, chopped 1/2 cup (75g) sun-dried tomatoes, chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (1 liter) vegetable broth 4 cups (1 liter) vegetable broth
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 20g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the pancetta and cook until crispy.
2. 2.
   Add the onion and garlic to the pot and sauté until translucent.
3. 3.
   Stir in the sun-dried tomatoes, dried oregano, and dried basil. Cook for another minute.
4. 4.
   Add the diced tomatoes, cannellini beans, and borlotti beans to the pot. Stir well to combine.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
6. 6.
   Meanwhile, cook the cavatelli pasta according to the package instructions until al dente. Drain and set aside.
7. 7.
   Once the soup has simmered, add the cooked cavatelli pasta to the pot. Stir gently to combine.
8. 8.
   Season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Cavatelli e Fagioli hot, garnished with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Pancetta — If you prefer a milder flavor, you can substitute pancetta with bacon. Make sure to cook it until crispy before adding the other ingredients.

Tips & Tricks

• For a vegetarian version, you can omit the pancetta and use vegetable broth instead of the traditional meat-based broth.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the soup.
• Serve the Cavatelli e Fagioli with crusty bread for a complete and satisfying meal.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Feel free to customize the recipe by adding your favorite vegetables, such as spinach or zucchini.

Serving advice

Serve the Cavatelli e Fagioli hot in individual bowls. Sprinkle grated Parmesan cheese on top and garnish with fresh basil leaves for an extra burst of flavor.

Presentation advice

To enhance the presentation, drizzle a little olive oil on top of each serving and sprinkle some freshly ground black pepper. Serve with a side of crusty bread.