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)
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
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.
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