Pasta Fagioli Recipe serves: 8
Prep Time 15 Minutes
Cook Time 40 Minutes

Pasta Fagioli


  • 5 Tbsp. Bertolli® Classico™ Olive Oil, divided
  • 1/2 lb. pancetta or bacon, finely chopped
  • 1 large onion, finely chopped
  • 2 medium carrots, finely chopped
  • 2 containers (32 oz. ea.) chicken broth
  • 1 jar Bertolli® Organic Olive Oil, Basil & Garlic Sauce
  • 2 cans (19 oz. ea.) cannellini or white kidney beans, rinsed and drained
  • 1/2 lb. small pasta shells


  1. Heat 2 tablespoons Olive Oil in 6 quart saucepot over medium heat and cook pancetta, stirring occasionally, 5 minutes until almost browned. Add onion and cooked covered, stirring occasionally, 8 minutes or until tender. Add remaining 3 tablespoons Olive Oil and carrots and cook uncovered, stirring occasionally, 10 minutes. Stir in broth, Sauce and beans. Bring to a boil over high heat. Cook over medium heat, stirring occasionally, 3 minutes. Add shells and simmer, stirring occasionally, 10 minutes or until shells are tender. Serve, if desired, with grated Parmesan cheese and chopped fresh basil.

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