Pasta e Fagioli Soup

5 stars from 1 review

Pasta e Fagioli Soup is a cozy, soul-satisfying bowl of beans, pasta, veggies, and herbs. A classic Italian soup recipe, ready in 30 minutes!

Author: Donna Elick

Servings:

Prep Time10

Cook Time20

Total Time30

Ingredients

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
3 slices thick-cut applewood smoked bacon, chopped
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 ribs celery, diced (about 1 cup)
8 cups chicken stock
2 14.5-ounce cans fire roasted diced tomatoes, undrained
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
2 tablespoons tomato paste
5 cloves garlic, minced (about 1 ½ tablespoons)
1 sprig fresh thyme
1 sprig fresh rosemary
1 dried bay leaf
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
8 ounces ditalini pasta

Optional: 2 ounces parmesan cheese, grated (about ½ cup) and 2 tablespoons chopped fresh parsley, for garnish

Instructions

Start the Base: Melt 1 tablespoon unsalted butter and heat 1 tablespoon extra virgin olive oil in a large stock pot or Dutch oven (5- to 8-quart) over medium-high heat.
Cook the Bacon: Add 3 slices thick-cut applewood smoked bacon, chopped and cook until almost crisp, about 3 to 5 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate. Leave drippings in the pot for extra flavor.
Sauté the Vegetables: Add 1 medium yellow onion, diced, 2 medium carrots, diced, and 2 ribs celery, diced to the pot. Cook, stirring occasionally, until the onion is soft and almost translucent, about 3 to 5 minutes.
Build the Soup: Stir in 8 cups chicken stock, 2 14.5-ounce cans fire roasted diced tomatoes, undrained, 1 15-ounce can red kidney beans, drained and rinsed, 1 15-ounce can cannellini beans, drained and rinsed, 2 tablespoons tomato paste, 5 cloves garlic, minced , 1 sprig fresh thyme, 1 sprig fresh rosemary, 1 dried bay leaf, 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepperr. Cover the pot and bring to a boil.
Cook the Pasta: Add 8 ounces ditalini pasta. Reduce heat to medium and cook until pasta is al dente, 8 to 10 minutes. Stir occasionally to prevent sticking.
Finish the Soup: Remove from heat. Discard thyme, rosemary, and bay leaf. Taste and adjust seasoning if needed.
Serve: Ladle soup into bowls. Top with cooked bacon, parmesan, and parsley, if desired. Serve hot with crusty bread.

Notes

Make-Ahead Tips: For the best results, cook the pasta separately and stir it into individual portions when serving. This prevents the pasta from absorbing too much broth as it sits.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. If pasta is cooked separately, soup will last 4 to 5 days.

Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals, until warmed through. Add a splash of stock or water if the soup thickens too much.

Freezing: Freeze soup without pasta in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat and add freshly cooked pasta before serving.

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