Pasta e Fagioli (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
1 small onion, finely chopped
03 -
2 cloves garlic, minced
04 -
2 medium carrots, diced
05 -
2 stalks celery, diced
06 -
4 ounces bacon, diced (optional)
→ Liquid and Canned Components
07 -
1 can (400g) diced tomatoes
08 -
4 cups low-sodium chicken broth
09 -
1 can (400g) cannellini beans, drained and rinsed
10 -
1 can (400g) red kidney beans, drained and rinsed
→ Seasonings
11 -
1 teaspoon dried oregano
12 -
1 teaspoon dried basil
13 -
½ teaspoon red pepper flakes (optional)
14 -
1 chicken bouillon cube
15 -
Salt and pepper to taste
→ Pasta and Garnishes
16 -
1 cup ditalini pasta or other small pasta
17 -
Freshly grated Parmesan cheese for serving
18 -
Fresh parsley, chopped, for garnish
# Step-by-Step Directions:
01 -
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Cook for 5-7 minutes until vegetables are softened.
02 -
Add the diced bacon to the pot and cook for 3-4 minutes until crispy and fat has rendered.
03 -
Stir in diced tomatoes and chicken broth. Bring the mixture to a boil.
04 -
Add cannellini beans, kidney beans, oregano, basil, red pepper flakes (if using) and bouillon cube. Season with salt and pepper. Reduce heat to low and simmer for about 15 minutes.
05 -
Stir in ditalini pasta and cook according to package instructions, approximately 8-10 minutes, until pasta is al dente. Add more broth or water if the soup becomes too thick.
06 -
Ladle soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley.
# Helpful Notes:
01 -
Add a Parmesan rind while simmering for rich, savory depth.
02 -
For thicker consistency, mash a portion of beans before adding to create a creamier texture without dairy.
03 -
A splash of red wine vinegar or lemon juice at the end brightens the flavors.
04 -
This soup tastes even better the next day as flavors continue to develop.