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Pasta e Fagioli
5 from 58 votes

Pasta e Fagioli

Pasta e Fagioli is a hearty Italian bean and pasta soup enriched with crispy bacon, aromatic vegetables, and a tomato-flavored broth. Cannellini beans, diced carrots, celery, onions, garlic, and seasoning come together with ditalini pasta for a comforting, filling meal.

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings: 6 servings, 1.5 cups each
Calories: 248 kcal
Course: Soup, Dinner
Cuisine: Italian

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

    Cup of Yum
  1. 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).
  2. While the bacon is frying, finely dice the onion, carrots, and celery.
  3. 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.
  4. 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).
  5. 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.
  6. Once boiling, let it cook for another 5 minutes or until the vegetables have softened.
  7. 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.
  8. 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.
  9. 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

Serving 1.5cups Calories 248kcal (12%) Carbohydrates 28g (9%) Protein 8g (16%) Fat 12g (18%) Sodium 744mg (31%) Fiber 2g (8%)

Nutrition Facts

Serving: 6 servings, 1.5 cups each

Amount Per Serving

Calories 248

% 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.