Pasta and Bean Soup (Pasta e Fagiolo)

No, this is not technically a Pasta e Fagiolo soup.  But it comes darn close.  This is a soup you can easily make from things you have in your pantry.  That reminds me.  I am going to do a post soon on what you should stock in your pantry.

This is a quick and easy to make soup that tastes like you spent hours making it.

Recipe~Serves 2 (adapted from Gourmet Magazine – I added oregano, basil, rosemary and thyme and used elbow macaroni – my version below)

Ingredients

2 slices of bacon, chopped

1 small onion, chopped fine

1 garlic clove, minced

1 small rib of celery, chopped fine

1 carrot, chopped fine

1/4 teaspoon each of dried basil, oregano, thyme and rosemary

2 cups chicken stock

1 16 ounce can of cannellini beans

1 16 ounce can of San Marzano tomatoes, chopped

1/3 cup pasta – tubetti or other small tubular pasta

2 tablespoons chopped fresh parsley leaves

freshly grated Parmesan cheese

Preparation

In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp.  Remove bacon from pan and set aside.  Pour off all but 1 tablespoon of bacon fat and in the remaining fat cook the onion, garlic, celery and carrot, stirring until softened.  Add the basil, oregano, thyme and rosemary.  Cook for 2 minutes, stirring constantly.  Add the chicken stock, beans and tomatoes.  Simmer for 10 minutes.  Add the pasta and simmer, covered for 10 minutes or until pasta is al dente.  Add the cooked bacon.  Let the soup stand off the heat, covered for 5 minutes.  Stir in the parsley and serve the soup in bowls sprinkled with the Parmesan.

Linking with Stone Gable

Savvy Soutern Style – WOW

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Comments

  1. Yum! With the cooler (48 degrees right now!) weather and rain we have been getting this soup sounds like just the thing for dinner:>) Thanks Penny!

  2. Ann says:

    I’ve always wanted to know how to make this. It’s chilly and windy here so it’s perfect. If we’re not bean lovers do you think it would be OK to just leave them out?

  3. Beverly says:

    I’ll be sharing this one with my son, Penny. He will love it.♥

  4. This pasta e fagiolo sounds divine! It brings back many fond memories growing up! Wonderful recipe and beautiful photo – thank you!

  5. Hi Penny, You are right, I could make this right now. that is if I was home. We are enjoying our visit with our son. This is much like a recipe I have that asks for turkey or chicken Italian sausage. make it every winter several times. It also has bowtie pasta. Mmmmmm. so good.

    Happy eating.
    Hugs, Jeanne

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