This White Pasta Fazool Changed Everything

I never thought I’d say it, but I may have just created the best pasta e fagioli of my life.

As an Italian-American Jersey girl, I’ve made countless pots of pasta fazool over the years. Traditionally, mine always included tomatoes, and I swore by that rich red broth. But sometimes stepping outside your comfort zone leads to something extraordinary.

This Hot, Hot, Hot White Pasta e Fagioli is hearty, smoky, creamy, spicy, and absolutely packed with flavor. The pancetta slowly renders into the olive oil, the garlic and herbs perfume the broth, and the cannellini beans create a velvety texture that’s pure comfort food.

The real star? The heat.

Fresh hot peppers and crushed red pepper flakes give this soup a fiery kick that had my husband going back for seconds and thirds. Add in smoky pancetta from my local butcher, plenty of Pecorino Romano, and a drizzle of good olive oil, and you’ve got a bowl of pure Italian magic.

No tomatoes. No fuss. Just spicy perfection.

This is officially my new go-to pasta e fagioli recipe.

If you like your soup a little thinner, simply add another cup of chicken stock. That’s the beauty of homemade cooking—make it your own.

Hot, Hot, Hot & Spicy White Pasta e Fagioli

Serves 6-8

Ingredients

• 4 ounces pancetta, diced
• 1-3 hot red peppers, sliced in half
• 1 organic celery stalk, diced
• ½ large organic white onion, diced
• 6-8 organic garlic cloves, sliced
• 2 cans organic cannellini beans (drain about ¼ of the liquid from each can)
• ½ pound organic ditalini pasta
• 1-2 tablespoons fresh organic rosemary, thyme, oregano, and Italian parsley, chopped
• Generous handful grated Pecorino Romano cheese
• 5 cups organic chicken stock
• Crushed red pepper flakes, to taste
• Organic black pepper, to taste
• Sea salt, to taste
• Organic extra virgin olive oil

Directions

1. In a large soup pot, warm 2 tablespoons of extra virgin olive oil over medium heat.
2. Add the pancetta and cook until it begins to render its fat and lightly crisp.
3. Stir in the garlic, onion, celery, hot peppers, fresh herbs, and crushed red pepper flakes. Cook until the vegetables soften, about 5-7 minutes.
4. Season with sea salt and black pepper.
5. Add the cannellini beans along with the remaining liquid from the cans. Stir well.
6. Pour in the chicken stock and bring to a boil.
7. Reduce heat and simmer for 20 minutes to allow the flavors to meld.
8. Return the soup to a gentle boil and add the ditalini pasta. Cook until just shy of al dente, about 7-8 minutes.
9. Turn off the heat and stir in a generous handful of grated Pecorino Romano cheese.
10. Taste and adjust seasoning with additional salt, black pepper, and red pepper flakes.
11. Let the soup rest for a few minutes before serving.

To Serve

Ladle into bowls and top with:

• Extra grated Pecorino Romano
• Additional crushed red pepper flakes
• A generous drizzle of high-quality extra virgin olive oil

Serve with crusty Italian bread and enjoy every spicy bite.

Jacq’s Tip

The smoky pancetta from my butcher took this recipe over the top. If you can find high-quality pancetta with a little natural smokiness, don’t hesitate—it makes this soup unforgettable.

Buon Appetito!

— Jacq From Jersey
Jersey Girl Living in the Lowcountry

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