Pesto Pasta e Fagioli
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
A twist on the traditional Italian soup.
  • 4 oz. pancetta, diced
  • 1 medium yellow onion, diced
  • 1 carrots, diced
  • 3 cloves garlic, minced
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can cannellini beans, drained and rinsed
  • 1 large sprig rosemary (2-3 inches) or ½ T dried rosemary
  • 1 t dried oregano
  • ½ t black pepper
  • ½ t salt
  • 6 c vegetable broth
  • 1 c dried orchiette pasta*
  • 4 c fresh spinach
  • ¼ c pesto
  1. In a large soup pot, add the pancetta and cook on medium heat for 5 minutes. Stir in the onion and cook an additional 5 minutes until soft.
  2. Add the garlic and carrots, cook 5 minutes until the carrots are slightly soft.
  3. Add the rosemary and cannellini beans, stir.
  4. Add the diced tomatoes, oregano, pepper, salt, and vegetable broth. Stir until well combined.
  5. Bring the soup to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
  6. Bring the soup back up to a boil and stir in the orchiette pasta and cook until al dente, approximately 15 minutes.
  7. Remove the soup from heat and stir in the spinach and pesto.
  8. Serve with extra pesto and/or parmesan cheese. I also like a squeeze of lemon.
*Sub any small variety of pasta, small shells or elbow noodles also work well.
Recipe by The Mexitalian at