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Jan K. Overweel

The Quickest Pasta e Fagioli

Prep: 10 min Cook: 30 min
2 Servings

Double, triple, or quadruple this recipe and feed your friends and family!



  • EMMA Extra Virgin Olive Oil
  • EMMA Parmigiano Reggiano, grated
  • Freshly Ground Black Pepper


In a medium sized dutch oven, heat the olive oil and saute the pancetta until browned.

Whiz the onions, celery, carrots, and garlic in a food processor until minced and add to the browned pancetta. Sprinkle in a little salt to help the vegetables break down. Sweat on medium heat until translucent, approx 5 minutes.

Deglaze with white wine and let it reduce until syrupy, while scraping the brown bits around the bottom of the pot. Add the passata and cook for another 3 minutes.

Add the chicken stock, parmigiano rind, and cannellini beans. Bring the soup to a boil, and let it simmer for 20 minutes. Taste and season accordingly. Add the pasta and let it cook according to package instructions.

Turn off the heat and remove the parmigiano rind. Chop it into small pieces and throw it back into the pot.

Serve in a deep comforting bowl with a drizzle of EVOO, grated parmigiano, and one or two turns of freshly ground black pepper.

by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.