HomeRecipesPasta Fagioli Recipe With Prosciutto

Pasta Fagioli Recipe With Prosciutto

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A warming soup packed with vegetables, beans, pasta and prosciutto. Enjoy this classic Italian-American comfort food that’s easy to make and affordable!

This soup’s success lies in its variety of veggies. Onions, carrots and celery form the foundation for this soup’s flavor; you can also add other root vegetables like parsnips or turnips if desired.


Pasta e fagioli is an iconic Italian soup that’s simple to prepare and packed with flavor. It has become increasingly popular in the United States, featuring in numerous restaurants. Plus, those looking to reduce their sodium intake will find this dish to be a great option as both pasta and beans contain low amounts of salt.

This recipe has several variations, but the main components are pasta and canned beans. It’s an incredibly straightforward and cost-effective meal that can be prepared in under 30 minutes!

For this dish, you will need cannellini beans, small pasta shapes like ditalini, pancetta or bacon, Parmigiano Reggiano cheese and fresh rosemary. Not only is this pasta e fagioli delicious and budget friendly; but you’re sure to wow your family and friends as well!

Begin by sauteing onions, carrots and celery in olive oil. These vegetables form the basis for this soup and provide plenty of flavor. Other root veggies like parsnips, fennel or turnips can also be added for extra depth of flavor.

Once the vegetables have softened, add chicken broth and soaked dried beans. Stir to mix everything together before letting simmer for 30 minutes or until beans are tender.

Next, cook the pasta until it is al dente. Be sure to monitor the pot closely and stir frequently as pasta absorbs a lot of liquid during cooking; add additional water as necessary to prevent sticking.

Once the pasta is cooked, remove from heat and season to your taste with salt, pepper and hot red pepper. Finish off by serving it with crusty bread and grated cheese as well as a drizzle of extra virgin olive oil!

This pasta e fagioli dish is an irresistibly satisfying and hearty meal that can be enjoyed on its own or served alongside a salad for an easy weeknight dinner.

This recipe is typically made with cannellini beans and small pasta like ditalini. However, you could easily switch it up by using kidney beans or any other type of bean you have on hand.

This dish is ideal for vegetarians and can be made gluten-free by using whole grain pasta. You may also omit the pancetta and rosemary if desired.


Pasta fagioli is an authentic Italian soup that features small noodles, beans and broth in a delicious blend. It makes for an easy dinner that will please the whole family!

For this recipe, you’ll need some essential ingredients: oil, vegetables and herbs. The oil is the most crucial element as it enhances the flavors of the soup. Seasonings and salt are also necessary to bring out the flavors in both broth and tomatoes.

This recipe for pasta fagioli with prosciutto uses only the freshest ingredients to create an eye-catching dish that’s sure to please guests. In fact, it’s one of my go-to soups when we have company over for dinner.

Making pasta fagioli may take more effort than expected, but the end results are worth all the trouble. A few key elements contribute to its success – quality olive oil and the right type of pasta are essential components.

This pasta fagioli recipe is an ideal way to wow your guests without breaking the bank. Serve it with crusty garlic bread or just enjoy it on its own for a satisfying meal that won’t break your budget.

To get the best results from this pasta fagioli recipe, it’s essential that you adhere strictly to all instructions and don’t skip any essential steps. Doing so will guarantee your results are optimal. Additionally, be sure to prepare your pasta according to package directions – cook until al dente!


Prosciutto is one of the world’s most beloved Italian cured meats. It can be used as a sandwich ingredient, pasta substitute, pizza topping – the list is endless!

When prepping prosciutto, it’s essential to get the highest quality you can find. This means purchasing it from a trustworthy butcher or specialty imported food store that you can trust to slice the meat accurately.

These paper-thin slices should be delicate enough for enjoyment without becoming overly chewy or dry, and the fat should melt smoothly in your mouth. While you can buy pre-sliced prosciutto slices at some grocery stores and delis, it’s usually better to ask your butcher or deli worker for fresh cuts that have been cut as thinly as possible.

It makes the meat much easier to consume and also ensures there is a thinner layer of fat present, giving it that delicate flavor and texture people love about cured meat. If you don’t have access to this type of cured meat, bacon would still work just as well.

Try wrapping a slice of prosciutto around a fresh summer melon for an easy meal that tastes just as good as something you would find at an Italian restaurant. Topped off with parsley and grated cheese, it makes the perfect lunch or light dinner for anyone who appreciates prosciutto.

Vegetarian versions of this recipe can easily be made by substituting vegetable broth for the beans and using water instead. For an extra kick of flavor, feel free to add basil and oregano as additional spices in place of the traditional ingredients.

To begin cooking the soup, heat 3 tablespoons of olive oil in a large Dutch oven or soup pot over medium-high heat. Add onion, carrots and celery along with a pinch of salt and cook until vegetables have softened.

Once the vegetables are tender, you can add the remaining ingredients to the pan. If using dried beans, be sure to soak them first as they take longer to become tender than canned ones.


Pasta fagioli (pasta and beans) is an Italian classic that’s increasingly popular in American restaurants. Made with small pasta such as ditalini, cannellini beans and tomato broth, it can be served as either a main course or side dish; typically accompanied by salad and crusty bread for dipping.

This soup is easy to prepare and sure to please any palate! For extra flavor, add in your favorite toppings like crisp prosciutto.

Prosciutto is an essential element in this soup, providing it with a meaty taste. If you’re not a fan, Italian bacon or pancetta can be substituted.

To make the soup, heat olive oil in a large saucepan. Add onions and pancetta and saute for approximately 5 minutes. Then, add garlic and rosemary and saute an additional 4 minutes until fragrant.

Meanwhile, combine tomatoes and their juice with chicken stock in a medium saucepan. Bring to a boil then reduce the heat to simmer. When the soup has finished cooking, stir in half of the can of beans.

Puree the soup using an immersion blender or in batches using a blender or food processor. Return it to the saucepan and season to taste.

Serve this satisfying soup with a slice of crusty bread to sop up the sauce, and lots of fresh parsley for garnish. It also goes great with an easy balsamic vinaigrette salad or caprese salad featuring tomatoes, basil and mozzarella.

This pasta fagioli recipe is low in fat and high in protein – perfect for enjoying a comforting dinner without feeling guilty! Plus, it’s diabetic friendly for added convenience!

This pasta fagioli recipe is packed with vegetables and prosciutto. It’s an irresistibly flavorful Italian soup that will warm you up on cold or rainy days. You can even make ahead and freeze for later; try serving it with crusty Italian bread or garlic breadsticks to dip in the thick, delicious soup!

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