Pasta e Fagioli Soup
This Pasta e Fagioli Soup is hearty, comforting, and packed with beans, pasta, and savory Italian flavor. This easy soup is perfect for chilly nights and makes a satisfying meal the whole family will love.
Servings: 8
Calories: 218kcal
Equipment
- large dutch oven or stockpot with lid
Ingredients
- 2 tablespoon extra virgin olive oil
- 4 strips bacon, cut into small pieces
- 1 small onion, finely diced
- 2 stalks of celery, finely diced
- 2 medium carrots, finely diced
- salt and pepper, to tast
- 4 cloves of garlic, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 2 14.5 oz cans diced tomatoes (preferably fire roasted)
- 32 oz chicken stock
- 2 cups water
- 1 parmesan cheese rind
- 2 15.5 oz cans Cannelini beans, drained and rinsed
- 1 cup dry ditalini or tubetti pasta
- grated parmesan cheese, for serving
Instructions
- Heat a large dutch oven or stockpot over medium-low heat, and add the olive oil.
- Add the chopped bacon, celery, onion and carrots, and season with salt and pepper. Cook stirring occasionally for 5-7 minutes, stirring occasionally.
- Add the minced garlic, Italian seasoning and crushed red pepper flakes, stir, and cook 1 minutes, until fragrant.
- Add the chicken stock, water, diced tomatoes, parmesan rind and beans. Turn heat to high, and bring to a boil.
- Once boiling, reduce heat to medium-low, cover and simmer for 30 minutes.
- Add the pasta and cook 10-12 minutes more (stirring occasionally so the pasta doesn't stick).
- Once pasta is cooked through and tender, remove parmesan rind and serve hot with grated parmesan cheese.
Nutrition
Calories: 218kcal | Carbohydrates: 30g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 258mg | Potassium: 317mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2647IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg