Pasta e Fagioli

Pasta e Fagioli or (Fazool) is a classic soup/stew from southern Italy. It has a tomato based broth with lots of fresh vegetables, smokey bacon and herbs. The name "Pasta e Fagioli" refers to the main ingredients, beans and pasta. I love this soup because it is hearty, cooks fast and freezes well. You can add pretty much anything you like to this soup and it goes great with hot, crusty bread and a big salad.

Pasta e Fagioli

  • 2 tbsp. Olive Oil
  • 4 oz. Bacon, Chopped
  • 1 Onion, Diced
  • 1 C Celery, Diced
  • 1 C Carrots, Diced
  • 1 C Bell Pepper, Diced
  • Garlic Cloves, Minced
  • 12 oz. White Beans
  • 2 qt. Chicken Stock
  • 12 oz. Canned Tomato
  • 1 tbsp. Dried Italian Herbs
  • 1C Pasta
  • ¼ C Parmesan Cheese
  • Crusty Bread
  • Optional - Zucchini, Spinach, Peas, Potato, Yam

    Pre heat a large, heavy Dutch oven over medium heat. Add the oil to the pot, cook the bacon until crisp. Add the next 5 ingredients and cook for 5 minutes. Add the next 4 ingredients to the pot and simmer, covered on low heat for 10 minutes. Add the pasta and continue to cook for another 7 minutes or until the pasta is al dente.

    Serve the soup piping hot with crust bread and parmesan cheese.


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