Sagne e Fagioli with Pancetta and Rosemary

Ingredients

• 200g (7 oz) pancetta, diced 200g (7 oz) pancetta, diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 400g (14 oz) canned cannellini beans, drained and rinsed 400g (14 oz) canned cannellini beans, drained and rinsed
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) chicken or vegetable broth 500ml (2 cups) chicken or vegetable broth
• 200g (7 oz) sagne or fettuccine pasta 200g (7 oz) sagne or fettuccine pasta
• Salt and pepper to taste Salt and pepper to taste
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 20g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy and golden brown.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. 3.
   Strip the leaves from the rosemary sprigs and add them to the pot, stirring to release their fragrance.
4. 4.
   Add the cannellini beans, diced tomatoes, and chicken or vegetable broth to the pot. Bring to a simmer and let cook for 15 minutes to allow the flavors to meld together.
5. 5.
   Meanwhile, cook the sagne or fettuccine pasta according to package instructions until al dente. Drain and set aside.
6. 6.
   Once the soup has simmered, remove the rosemary sprigs and season with salt and pepper to taste.
7. 7.
   To serve, divide the cooked pasta among serving bowls and ladle the soup over the pasta. Top with grated Parmesan cheese and fresh parsley.

Treat your ingredients with care...

• Pancetta — If pancetta is not available, you can substitute it with bacon for a similar smoky flavor.
• Rosemary — Make sure to remove the rosemary leaves from the stem before adding them to the pot to avoid any woody texture in the soup.

Tips & Tricks

• For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.
• If you prefer a thicker soup, mash some of the beans with a fork before adding them to the pot.
• Serve the soup with crusty bread for a complete meal.

Serving advice

Serve the Sagne e Fagioli soup hot, garnished with freshly chopped parsley and a sprinkle of grated Parmesan cheese. Accompany it with a side of crusty bread for a satisfying and comforting meal.

Presentation advice

Present the Sagne e Fagioli soup in individual bowls, with the pasta visible at the bottom and the flavorful broth poured over the top. Sprinkle some grated Parmesan cheese and fresh parsley on the surface for an appetizing touch.