Pasta e Fagioli
User Reviews
5
Pasta e Fagioli
Description
This version of "Pasta e Fagioli" starts by crisping bacon to add smoky fat flavor, then sautéing onions, carrots, celery, and garlic with herbs and spices in the bacon fat. After removing half the bacon, the vegetables soften before adding white beans, crushed tomatoes, water, and vegetable broth to build a rich soup base.
The soup is brought to a boil and simmered until vegetables are tender, then cooked ditalini pasta is added and stirred in until tender. The Parmesan cheese and chopped parsley finish the soup with savory depth and fresh brightness. The mixture balances smoky, herbal, savory, and slightly spicy notes.
This filling soup works well as a main course or a substantial starter. It complements rustic, casual meals and can be served with crusty bread or a simple salad.
For freezing or leftovers, cook the pasta separately and add it when serving to prevent sogginess. Store soup and pasta separately for up to 3 months frozen or 3-4 days refrigerated.
Ingredients
- 4 oz. Bacon $1.20
- 1 Tbsp olive oil $0.13
- 1 onion $0.37
- 2 carrot $0.29
- 3 talks celery $0.32
- 4 cloves garlic $0.32
- 1/2 tsp oregano $0.08, dried
- 1/4 tsp red pepper flakes $0.04
- 1/2 tsp salt $0.02
- 1/2 tsp black pepper $0.02
- 1 oz. can cannellini beans $0.89, drained and rinsed
- 1 oz. can crushed tomatoes $1.69, with juices
- 1 1/2 cups water
- 2 cups vegetable broth $0.24
- 1 cup ditalini pasta $0.39, uncooked
- 1/4 cup Parmesan Cheese $0.36, grated
- 1/4 cup parsley $0.35, flat-leaf Italian, roughly chopped
Instructions
- Chop the bacon into smaller pieces and add them to a large pot with the olive oil. Fry on medium heat until the bacon is brown and crispy (around 10 minutes).
- While the bacon is frying, finely dice the onion, carrots, and celery.
- Remove half of the cooked bacon from the pot with a slotted spoon and set aside. Leave behind the rest of the meat and any rendered fat in the pot.
- Add the finely diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes).
- Add the white beans, canned tomatoes (with juices), water, and vegetable broth to the pot. Stir everything to combine, then bring the soup up to a boil.
- Once boiling, let it cook for another 5 minutes or until the vegetables have softened.
- Add the pasta to the soup and cook, uncovered, according to the package directions, stirring frequently to prevent the pasta from sticking to the bottom of the pot.
- Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.
- Serve in bowls topped with the reserved bacon, any left over chopped parsley, grated Parmesan cheese, fresh-cracked black pepper, and a side of warm, crusty bread.
Notes
- Use a flavorful broth like Better Than Bouillon or adjust salt if using low-sodium broth.
- To freeze or keep leftovers, cook pasta separately and add when reheating to avoid soggy noodles.
- Freeze soup and pasta separately for up to 3 months or refrigerate for 3 to 4 days before combining and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings, 1.5 cups each
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 248kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Sodium | 744mg | 31% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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