FoodNetwork.com and Barilla.com both have recipes for pasta fagioli. Both recipes call for cannellini beans and ditalini pasta, but Rachel Ray's recipe on FoodNetwork.com also includes pancetta, rosemary and thyme.
To make Rachel Ray's pasta fagioli, preheat a pot over medium high heat and add 2 tablespoons of olive oil and 1/8 pound of chopped pancetta. Once the pancetta pieces are browned, add 2 sprigs of rosemary, 1 sprig of thyme, 1 fresh bay leaf, 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 4 chopped garlic cloves. Add in salt and pepper as well as 2 cans of cannellini beans, 1 cup of tomato sauce, 2 cups of water and 1 quart of chicken stock.
Bring the mixture to a boil and add 1 1/2 cups of ditalini pasta. Cook the soup for six to eight minutes over medium heat, then remove the herb sprigs and bay leaf and let the soup cool. Serve the dish with grated cheese on top.
To make Barilla's pasta fagioli, saute 1/2 cup each of diced carrots and celery and 1 cup of diced onion in 2 tablespoons of olive oil for two to three minutes. Add 1 chopped garlic clove and cook for one minute, then add 32 ounces of chicken broth and 1 can of chopped tomatoes. Season the dish with salt and pepper, add 1/4 box of Barilla ditalini pasta, and cook for half the recommended time on the box. Let the soup cool for 30 minutes prior to serving it and top with parsley.