Pasta e Fagioli

I love pasta e fagioli and will order it anytime I see it on the menu. I tend to go towards more cream based soups rather than broth based soups, but pasta e fagioli is so hearty, I make an exception. With all of this random cold weather coming through the area, I’ve needed something to keep us warm and toasty for dinner.

Pasta e Fagioli

  • 2 slices bacon
  • 1 small onion, chopped
  • 3 celery stalks, chopped
  • 1 TBSP minced garlic
  • 1/4 tsp oregano
  • 1/4 tsp red pepper flake
  • 1 can diced tomatoes
  • 1 can cannellini beans (drained)
  • 1 cup chicken broth
  • 1 cup water
  • 2/3 cup ditalini pasta
  • Salt & Pepper

Slice up the bacon and saute it on the stove in a sauce pan. You’ll be using this saucepan to build the entire soup so make sure it is large enough! Cook the bacon until it starts to get crispy and emit its fat. Add the onion and celery and cook until it starts to brown (a pinch of salt can help these vegetables sweat out and cook). Then add in the garlic, oregano, red pepper flakes and stir all together.

Add in the tomatoes and drained beans and bring to a simmer and let thicken for 5 – 10 minutes. Add in the broth and water and bring to boil. Add your pasta and let boil for about 10 minutes.

Side note: You can also cook the pasta separately and then serve the broth over the pasta. I made extra pasta for leftovers, so I cooked mine separately.

Finish off with seasoning your soup with salt and pepper before serving. I recommend pairing with some nice toasted Italian bread and topping the soup with some freshly grated Parmesan cheese (what could be better?!)

Until next time!


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