Go Back
Traditional italian pasta fagioli recipe
Print Recipe

Pasta e Fagioli Soup

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner
Keyword: soup
Servings: 8

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

  • 1. Heat a large dutch oven or stockpot over medium-low heat, and add the olive oil.
    2. Add the chopped bacon, celery, onion and carrots, and season with salt and pepper. Cook stirring occasionally for 5-7 minutes, stirring occasionally.
    3. Add the minced garlic, Italian seasoning and crushed red pepper flakes, stir, and cook 1 minutes, until fragrant.
    4. Add the chicken stock, water, diced tomatoes, parmesan rind and beans. Turn heat to high, and bring to a boil.
    5. Once boiling, reduce heat to medium-low, cover and simmer for 30 minutes.
    6. Add the pasta and cook 10-12 minutes more (stirring occasionally so the pasta doesn't stick).
    7. Once pasta is cooked through and tender, remove parmesan rind and serve hot with grated parmesan cheese.