Pasta e Fagioli

This Italian soup--which has as many variations as there are cooks--is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.



by 9  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    8   slices 
    bacon, cut crosswise into 1/4-inch-wide strips
  • see savings
    On Sale
    3   
    medium red onions, finely chopped
  • see savings
    On Sale
    3   
    medium cloves garlic, minced
  • see savings
    On Sale
    1/2  teaspoon 
    dried rosemary
  • see savings
    On Sale
    2   quarts 
    lower-salt chicken broth
  • see savings
    On Sale
    2   ounces 
    cans chickpeas, rinsed and drained
  • see savings
    On Sale
    14 1/2  ounces 
    can petite-cut diced tomatoes
  • see savings
    On Sale
    4   
    medium carrots, peeled, halved lengthwise, and thinly sliced
  • see savings
    On Sale
    3   
    medium celery ribs with leaves, thinly sliced crosswise
  • see savings
    On Sale
    1   
    slender 3-inch cinnamon stick
  • see savings
    On Sale
     
    Kosher salt and freshly ground black pepper
  • see savings
    On Sale
    1   cup 
    tubettini (or other small pasta)
  • see savings
    On Sale
    1 1/2  teaspoons 
    red-wine vinegar; more to taste
  • see savings
    On Sale
     
    Grated or shaved Parmigiano-Reggiano for garnish

Directions
1.
In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 teaspoon salt, 1/2 teaspoon pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.
2.
Meanwhile, cook the tubettini according to the package directions and drain.
3.
Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.
4.
You can store leftovers in the refrigerator for up to 2 days.
Add Your Review
Related Video
Tuscan Pasta
 Articles
Springtime Pasta Fagioli Soup
... was craving a healthy and comforting dish and found the recipe for a classic Pasta Fagioli Soup. I passed... the dish a springtime feel. Click here to get our Pasta Fagioli Soup recipe I began by prepping all my.... Get the full recipe for Pasta Fagioli Soup here.... read more...
Mexican Corn Summer Pasta Salad
...Pasta salad is a summertime lunch staple for me. It's great to be able to load up on my daily dose... produce during this time of year, this Summer Pasta Salad with Grilled Vegetables will provide a vibrant... for eating outside. Click here for our summer pasta salad with grilled vegetables Another favorite summer... read more...
Minty Pasta Salad with Lamb: Quick, Easy, and Elegant
... subtle gaminess. This minty pasta salad with lamb fit all the criteria; plus, the prep time is short.... In this recipe, you can actually make the pasta salad the day before, because the fettuccine (or linguine, in our... more certain when I started plating. As I tossed the pasta salad its vibrant, minty aroma melded... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products