Stanley Tucci’s Easy Shortcut Pasta e Fagioli Soup: A Weeknight Delight

Pasta e Fagioli, or pasta and beans, is a classic Italian comfort food. It’s hearty, flavorful, and surprisingly simple to make. But sometimes, we need a shortcut, especially on busy weeknights. Enter Stanley Tucci, the charming actor and food enthusiast, who has shared his streamlined version of this beloved soup. This recipe captures the essence of Pasta e Fagioli without sacrificing flavor, making it perfect for a quick and satisfying meal.

This isn’t about reinventing the wheel; it’s about adapting a traditional dish to fit a modern lifestyle. Think of it as ‘Pasta e Fagioli-ish’ – all the delicious flavors you crave, but with a few clever tweaks that save time and effort.

## Why This Recipe Works

* **Speed:** This recipe significantly cuts down on cooking time by using canned beans and relying on store-bought broth.
* **Flavor:** Despite the shortcuts, the recipe retains the authentic taste of Pasta e Fagioli, thanks to key ingredients like pancetta (or bacon), garlic, and Parmesan cheese rind.
* **Simplicity:** The steps are straightforward and easy to follow, even for novice cooks.
* **Customizable:** This recipe is a great base that you can easily adapt to your own preferences. Add more vegetables, use different types of beans, or adjust the seasoning to your liking.

## Ingredients You’ll Need

Before you start cooking, gather all your ingredients. This will make the process much smoother and prevent you from scrambling to find something in the middle of a step.

* **Olive Oil:** Extra virgin olive oil is preferred for its flavor.
* **Pancetta (or Bacon):** This adds a salty, smoky depth to the soup. If you don’t have pancetta, bacon is a perfectly acceptable substitute. About 2-3 slices, diced.
* **Onion:** One medium yellow onion, finely chopped.
* **Carrot:** One medium carrot, finely chopped.
* **Celery:** One stalk of celery, finely chopped.
* **Garlic:** Two cloves of garlic, minced. Fresh garlic is always best.
* **Canned Diced Tomatoes:** One 28-ounce can of diced tomatoes, undrained.
* **Canned Cannellini Beans:** Two 15-ounce cans of cannellini beans, rinsed and drained. Cannellini beans are the classic choice for Pasta e Fagioli, but you can also use other white beans like Great Northern or navy beans.
* **Chicken Broth (or Vegetable Broth):** 6-8 cups, depending on your desired soup consistency. Using chicken broth adds more richness, but vegetable broth is a great option for a vegetarian version.
* **Small Pasta:** About 1 cup of small pasta shapes, such as ditalini, elbow macaroni, or small shells. Ditalini is the most traditional choice.
* **Parmesan Cheese Rind:** One rind. This adds umami and depth of flavor to the broth. Remove it before serving.
* **Fresh Parsley:** Chopped, for garnish.
* **Salt and Pepper:** To taste.
* **Red Pepper Flakes (Optional):** For a little heat.
* **Grated Parmesan Cheese:** For serving.

## Stanley Tucci’s Shortcut Pasta e Fagioli Soup: Step-by-Step Instructions

Now that you have all your ingredients ready, let’s get cooking! Follow these simple steps to create a delicious and satisfying Pasta e Fagioli soup.

**Step 1: Sauté the Aromatics**

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced pancetta (or bacon) and cook until crispy, about 5-7 minutes. Remove the pancetta from the pot and set aside, leaving the rendered fat in the pot.

Add the chopped onion, carrot, and celery to the pot and cook until softened, about 5-7 minutes. This process, known as a sofrito, builds a flavorful base for the soup.

Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 2: Add Tomatoes and Beans**

Pour in the canned diced tomatoes (undrained) and stir to combine. Bring to a simmer and cook for about 5 minutes, allowing the tomatoes to break down slightly and the flavors to meld.

Add one can of the drained cannellini beans to the pot. With the second can of beans, you have two options: either add them directly to the pot as they are, or partially mash them with a fork or potato masher before adding. Mashing some of the beans will help thicken the soup and create a creamier texture. I recommend mashing about half of the second can.

Stir in the beans and continue to simmer for another 5 minutes.

**Step 3: Simmer with Broth and Parmesan Rind**

Pour in the chicken broth (or vegetable broth) and bring the soup to a boil. Once boiling, reduce the heat to low and add the Parmesan cheese rind. The rind will infuse the broth with a rich, savory flavor.

Simmer the soup for at least 30 minutes, or even longer if you have time. The longer it simmers, the more the flavors will develop.

**Step 4: Cook the Pasta**

After the soup has simmered for at least 30 minutes, add the small pasta shapes. Cook according to the package directions, usually about 8-10 minutes, or until the pasta is al dente (slightly firm to the bite).

Remove the Parmesan cheese rind from the pot before serving. Discard the rind.

**Step 5: Season and Serve**

Taste the soup and season with salt and pepper to your liking. If you want a little heat, add a pinch of red pepper flakes.

Stir in most of the reserved crispy pancetta (or bacon), saving a little for garnish.

Ladle the soup into bowls and garnish with fresh chopped parsley, the remaining crispy pancetta, and grated Parmesan cheese. Serve immediately and enjoy!

## Tips and Variations

* **Vegetarian Option:** Omit the pancetta or bacon. You can add a tablespoon of olive oil to the pot instead. Use vegetable broth instead of chicken broth.
* **Spice It Up:** Add more red pepper flakes, or a pinch of cayenne pepper, for a spicier soup.
* **Add Vegetables:** Feel free to add other vegetables to the soup, such as zucchini, spinach, or kale. Add them along with the diced tomatoes.
* **Use Different Beans:** If you don’t have cannellini beans, you can use other white beans like Great Northern or navy beans.
* **Make It Creamier:** For an even creamier soup, blend a cup or two of the soup with an immersion blender before adding the pasta. Be careful when blending hot liquids.
* **Slow Cooker Option:** You can adapt this recipe for a slow cooker. Sauté the aromatics as directed, then transfer them to the slow cooker along with the tomatoes, beans, broth, and Parmesan rind. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the pasta during the last 30 minutes of cooking.
* **Leftovers:** Pasta e Fagioli soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the broth as it sits, so you may need to add a little more broth when reheating.

## Serving Suggestions

* **Crusty Bread:** Serve with a side of crusty bread for dipping.
* **Garlic Bread:** Garlic bread is another delicious accompaniment.
* **Side Salad:** A simple green salad complements the richness of the soup.
* **Wine Pairing:** A light-bodied red wine, such as Chianti or Pinot Noir, pairs well with Pasta e Fagioli.

## Nutritional Information (Estimated)

*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and quantities used.*

* **Serving Size:** 1 bowl
* **Calories:** Approximately 350-450
* **Protein:** 20-25g
* **Fat:** 15-20g
* **Carbohydrates:** 40-50g
* **Fiber:** 10-15g

## Frequently Asked Questions (FAQs)

**Q: Can I use dried beans instead of canned beans?**

A: Yes, you can use dried beans, but you will need to soak them overnight and cook them before adding them to the soup. This will add significant time to the cooking process.

**Q: Can I freeze Pasta e Fagioli soup?**

A: While you can freeze it, the pasta may become mushy when thawed. It’s best to freeze the soup before adding the pasta. When you’re ready to serve, thaw the soup and cook the pasta separately.

**Q: Can I make this soup in an Instant Pot?**

A: Yes, you can adapt this recipe for an Instant Pot. Sauté the aromatics as directed, then add the tomatoes, beans, broth, and Parmesan rind. Cook on high pressure for 10 minutes, followed by a natural pressure release. Stir in the pasta and cook for another 2-3 minutes, or until the pasta is al dente.

**Q: What kind of pasta is best for Pasta e Fagioli?**

A: Small pasta shapes like ditalini, elbow macaroni, or small shells are best. Ditalini is the most traditional choice.

**Q: Can I use vegetable broth instead of chicken broth?**

A: Yes, you can use vegetable broth for a vegetarian version of the soup. The flavor will be slightly different, but still delicious.

## Conclusion

Stanley Tucci’s shortcut Pasta e Fagioli soup is a winner. It’s a comforting, flavorful, and easy-to-make meal that’s perfect for weeknights. By using a few simple shortcuts, you can enjoy this classic Italian dish without spending hours in the kitchen. So, gather your ingredients, follow the steps, and get ready to savor a delicious bowl of Pasta e Fagioli!