Pasta E Fagioli (Print Version)

# Ingredients:

→ Base

01 - 2 tablespoons olive oil
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, diced
05 - 2 stalks celery, diced
06 - 4 ounces bacon, diced (optional)

→ Soup Base

07 - 1 can (14.5 oz) diced tomatoes
08 - 4 cups low sodium chicken broth
09 - 1 can (15 oz) cannellini beans, drained and rinsed
10 - 1 can (15 oz) red kidney beans, drained and rinsed
11 - 1 cup ditalini pasta

→ Seasonings

12 - 1 teaspoon dried oregano
13 - 1 teaspoon dried basil
14 - ½ teaspoon red pepper flakes (optional)
15 - 1 cube chicken bouillon
16 - Salt and pepper to taste

→ For Serving

17 - Freshly grated Parmesan cheese
18 - Chopped fresh parsley

# Instructions:

01 - Heat olive oil in Dutch oven over medium heat. Cook onion, garlic, carrots, and celery for 5-7 minutes until softened.
02 - Add bacon and cook 3-4 minutes until crispy and fat has rendered.
03 - Add tomatoes and broth, bring to boil. Add beans, herbs, pepper flakes, and bouillon. Season with salt and pepper. Simmer 15 minutes.
04 - Add ditalini and cook 8-10 minutes until al dente. Add more broth if needed for desired consistency.
05 - Ladle into bowls and top with Parmesan cheese and parsley.

# Notes:

01 - Add Parmesan rind while simmering for extra flavor
02 - Mash some beans for creamier texture
03 - Tastes even better the next day

Back