Why You’ll Love This Pasta e Fagioli
There’s something about a hearty bowl of soup that feels like a warm embrace, isn’t there? Growing up, soups were a staple in my family all year round—not just when the temperatures dipped. This Pasta e Fagioli is one of those recipes that transcends seasons. It’s packed with tender pasta, creamy beans, and a medley of veggies that make it a full meal on its own. I wanted to share this recipe with you because it’s become a favorite in my kitchen, and I think you’ll love it just as much. It’s simple to make but rich in flavor, and there’s a comforting joy in each spoonful. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 small finely chopped onion, 2 minced garlic cloves, 2 diced medium carrots, and 2 diced celery stalks. Cook for about 5-7 minutes until the vegetables soften. Tip: Stir occasionally to prevent the garlic from burning, which can make it bitter. Add 4 ounces of diced bacon to the pot. Cook for 3-4 minutes until it’s crispy and the fat has rendered. Tip: If you’re skipping the bacon, you might want to add a pinch more salt. Stir in the 14.5 ounces of diced tomatoes and 4 cups of low-sodium chicken broth. Bring the mixture to a boil. Add the 15 ounces of drained and rinsed cannellini beans and 15 ounces of drained and rinsed red kidney beans. Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of red pepper flakes if using, and 1 chicken bouillon cube. Season with salt and pepper to taste. Reduce the heat to low and let the soup simmer for about 15 minutes. This allows the flavors to meld together. Tip: Rinse the beans to help reduce excess sodium and starch. Stir in 1 cup of ditalini pasta. Cook according to the package instructions, usually about 8-10 minutes, until the pasta is al dente. If the soup becomes too thick, add a bit more chicken broth or water to reach your desired consistency. Tip: Keep an eye on the pasta to avoid overcooking, especially if you prefer a firmer texture.
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