Pasta e Fagioli Soup (Pasta and Bean Soup with Bacon)
This soup has super simple ingredients that somehow come together for something so flavorful and so comforting.
Servings servings
Equipment
Ingredients
- 4 ounces bacon 4 slices, chopped medium
- 1 onion chopped fine
- 4-6 garlic cloves minced
- 1 tablespoon oregano, fresh, minced or 1 tsp dried
- ¼ teaspoon red pepper flakes
- 1 28-oz can diced tomatoes
- 2 15.5-oz cans canellini beans rinsed
- 3 ½ cups chicken broth, low-sodium
- 2 ½ cups water
- salt
- 8 ounces small-shaped pasta 1 ¾ cups; try varieties such as ditalini, orzo, mini bowtie, and stellini
- ¼ cup parsley, fresh minced
- pepper
- 2 ounces Parmesan cheese grated (1 cup)
Instructions
- Cook the bacon in a large Dutch oven over medium heat until crsp, about 8 minutes. Stir in the onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes.
- Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls extra herbs if desired, and then with grated Parmesan and a drizzle of olive oil before serving.
Make Ahead
- This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat over low heat before proceeding with step 2.
Nutrition
Calories: 286kcal, Carbohydrates: 32g, Protein: 16g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 28mg, Sodium: 989mg, Potassium: 263mg, Fiber: 2g, Sugar: 3g, Vitamin A: 320IU, Vitamin C: 5mg, Calcium: 142mg, Iron: 1mg
Calories: 286kcal
Cost: $7
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