Pasta Fagioli Soup (Print Version)
# Ingredients:
→ Base
01 -
A couple tablespoons of olive oil
02 -
1 small onion, chopped finely
03 -
2 garlic cloves, minced up
04 -
Dice up 2 medium carrots
05 -
2 celery stalks, diced
06 -
4 ounces of diced bacon (can skip if you want)
→ Soup Base
07 -
One 14.5-ounce can of diced tomatoes
08 -
4 cups of chicken broth (low sodium works great)
09 -
15-ounce can of cannellini beans, rinsed and drained
10 -
Red kidney beans, one 15-ounce can drained and rinsed
11 -
1 cup of ditalini pasta
→ Seasonings
12 -
1 teaspoon oregano (dried)
13 -
1 teaspoon basil, dried
14 -
Half teaspoon red pepper flakes (optional, for a kick)
15 -
1 chicken bouillon cube
16 -
Add salt and pepper to your taste
→ For Serving
17 -
Fresh Parmesan cheese, grated
18 -
Chopped parsley (fresh is best)
# Instructions:
01 -
In a Dutch oven, warm up the olive oil on medium heat. Stir in onion, celery, garlic, and carrots. Give it 5-7 minutes to soften.
02 -
Toss in the bacon and cook for 3-4 minutes. Let it get crispy and the fat melt down.
03 -
Pour in the tomatoes and broth, and crank up the heat until it boils. Add beans, herbs, pepper flakes, and the bouillon cube. Sprinkle in salt and pepper. Simmer for 15 minutes.
04 -
Drop in the ditalini and let it cook for about 8-10 minutes till it has a firm bite. Add extra broth if it seems too thick.
05 -
Scoop soup into bowls and finish with shredded Parmesan and chopped parsley on top.
# Notes:
01 -
Toss a Parmesan rind in the pot during simmering for deeper flavor
02 -
Mash up some of the beans to make it creamier
03 -
It actually tastes better after sitting overnight