Pillsbury provides a simple recipe for pasta e fagioli in which beans, vegetables, macaroni pasta and broth are cooked together in a saucepan and served with cheese. Another simple recipe adds pancetta to the soup.
Make Pillsbury's pasta e fagioli by sauteing 2 minced garlic cloves and 1 chopped medium onion in 1 tablespoon of vegetable oil at medium-high heat for a few minutes, and then add in 1 can of rinsed and drained cannellini beans, 1 can of diced tomatoes, 1 32-ounce carton of chicken broth, 2 tablespoons of chopped fresh parsley and 1 teaspoon of crushed dried basil leaves. After bringing the ingredients to a boil, cook the soup covered at a simmer. After 10 minutes, bring the soup back to a boil uncovered at high heat, lower the heat to medium, and add in 1 cup of uncooked elbow macaroni. Cook the soup for 10 to 15 minutes, and sprinkle it with 1/2 cup of shredded Parmesan cheese before serving.
To make another simple recipe, brown 1/8 pound of chopped pancetta in 2 tablespoons of extra-virgin olive oil at medium-high heat, and then add 2 rosemary sprigs, 1 thyme sprig, 1 bay leaf and 4 minced garlic cloves along with 1 diced onion, 1 diced carrot and 1 chopped celery rib. After seasoning the vegetables with salt and pepper to taste, add in 2 cans of cannelini beans, 1 cups of tomato sauce, 2 cups of water and 1 quart of chicken stock, and bring everything to a boil. Add 1 1/2 cups of ditalini pasta, reduce the heat to medium, and simmer the soup for six to eight minutes. Serve the soup with grated Parmigiano cheese and crusty bread.