Pasta e Fagioli

What You Need:

-Olive Oil -Onion -Carrots -Celery -Garlic -Red Pepper  Flakes -Dried Oregano -Salt

-Pepper -Cannellini Beans -Crushed  Tomatoes -Vegetable Broth -Ditalini -Parmesan  Cheese -Italian Parsley

1

Slice bacon into smaller pieces and place in a large pot or Dutch oven along with olive oil. Fry the bacon on medium heat until it is brown and crispy (around 10 minutes). While the bacon is frying, finely dice onion, carrots, and celery stalks; and mince garlic.

Prep Ingredients

2

Remove half of the cooked bacon from the pot with a slotted spoon. Leave behind the rest of the meat and any extra fat in the pot. Add the diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, and a pinch of salt and pepper to the pot. Sauté the vegetables on medium-high heat until they are softened.

Sauté Vegetables

3

Add white beans (drained and rinsed),  crushed tomatoes (with juices), water, and vegetable broth to the pot. Stir everything to combine, increasing the heat (if needed) to bring the soup up to a boil.

Add Beans, Tomatoes And Broth

4

Once boiling, let the soup cook for another 5 minutes until the vegetables have softened and the broth has cooked enough to lose the “canned” taste from the tomatoes.

Bring To A Boil

5

Add small-shaped pasta (ditalini) to the soup and cook, uncovered, according to the package directions (approx. 7 minutes), stirring frequently to prevent the pasta from sticking to the bottom of the pot.

Add Pasta

6

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 water, taste it, and adjust the seasonings again if needed.

Add Cheese And Parsley

Ready to Make it?

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