Can I use dried beans instead of canned?

Yes, use 1 cup cooked dried cannellini beans (soak and cook ahead). The texture will be slightly firmer; adjust liquid as needed.

Can I make this vegetarian?

Omit the bacon and increase olive oil to 2 tablespoons for richness. The soup will be lighter but still flavorful.

Can I freeze Pasta e Fagioli?

Yes, freeze in airtight containers up to 3 months. Store cooked pasta separately and stir in after reheating to prevent sogginess.

What pasta can I substitute for ditalini?

Use small shells, elbow, or tubetti pasta in equal amounts. Avoid long pasta like spaghetti, which breaks apart in soup.

How do I thicken the soup?

Mash some beans with a fork against the pot side, or simmer uncovered longer to reduce liquid.

Pasta e Fagioli (Easy Italian Bean Soup)

Name: Pasta e Fagioli (Easy Italian Bean Soup)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 oz. bacon; 1 Tbsp olive oil; 1 onion; 2 carrots; 3 stalks celery; 4 cloves garlic; 1/2 tsp dried oregano; 1/4 tsp red pepper flakes; 1/2 tsp salt; 1/2 tsp pepper; 1 15oz. can cannellini beans, drained and rinsed; 1 28oz. can crushed tomatoes, with juices; 1 1/2 cups water; 2 cups vegetable broth*; 1 cup ditalini (uncooked)**; 1/4 cup grated Parmesan cheese; 1/4 cup Flat-leaf Italian parsley, roughly chopped

1

Chop the bacon into smaller pieces and add them to a large pot with the olive oil. Fry on medium heat until the bacon is brown and crispy (around 10 minutes).

2

While the bacon is frying, finely dice the onion, carrots, and celery.

3

Remove half of the cooked bacon from the pot with a slotted spoon and set aside. Leave behind the rest of the meat and any rendered fat in the pot.

4

Add the finely diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes).

5

Add the white beans, canned tomatoes (with juices), water, and vegetable broth to the pot. Stir everything to combine, then bring the soup up to a boil.

6

Once boiling, let it cook for another 5 minutes or until the vegetables have softened.

7

Add the pasta to the soup and cook, uncovered, according to the package directions, stirring frequently to prevent the pasta from sticking to the bottom of the pot.

8

Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

9

Serve in bowls topped with the reserved bacon, any left over chopped parsley, grated Parmesan cheese, fresh-cracked black pepper, and a side of warm, crusty bread.