it’s been gloomy for a few weeks here in Seattle, so I decided to get some new soup recipes into my rotation and try out this recipe for Pasta e Fagioli. needless to say, it didn’t disappoint.
this recipe is great because it cooks up quickly, only uses one pot, and looks and tastes way fancier than it is.
while we were eating it, a commercial for olive garden came on and dyl said that this food was probably better than olive garden. so there you go. probably better than olive garden.
| Prep Time | 10 |
| Cook Time | 15 |
| Servings |
servings
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Ingredients
- 5 slices bacon diced
- 1 medium onion diced
- 1/2 tsp oregano
- 2 tbsp minced garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp red pepper flakes
- 2 15 oz. cans petite diced tomatoes
- 2 15 oz. cans cannellini beans
- 2 cups chicken stock
- 2 cups water
- 1 1/2 cups ditalini pasta
- fresh parmesan
Ingredients
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Instructions
- Sauteé bacon in a large pot or stockpot over medium-high heat until it begins to brown. You don't need to use any oil, because the bacon has a lot of fat. As the bacon cooks, spoon off some of the fat so that your soup isn't too oily.
- Add onion and continue to cook until onion softens, 5-6 more minutes. Add in oregano, garlic, salt, pepper, and red pepper flakes, and cook for 1-2 minutes more.
- Add in both cans of tomatoes, scraping up any browned bits on the bottom as the tomato juice boils.
- Add in chicken broth and water, and bring to a rolling boil. Add in ditalini and cook at a rolling boil for 9 minutes. When ditalini is cooked, move soup from heat and cool slightly before serving (it will be HOT!).
