Easy Family Recipes: Pasta e Fagioli Soup

Pasta e Fagioli SoupYou know that soups and stews are great when it's chilly out, but can take some time to prepare. This pasta e fagioli soup can be made in less than half an hour and tastes like you cooked it for hours! Keep your pantry stocked with the essentials and you'll be able to make this tasty soup on the fly for a quick weeknight dinner without having to rely on take-out. I keep low-sodium chicken stock on hand all the time, along with lots of canned tomatoes, dried pastas, and a variety of beans. There's no need to worry about ingredients going south on you and you've got the ingredients ready to go when you are. I also freeze my bacon when I don't need an entire pound, and it adds a great flavor base to soups, stews, and many sauces. For this thicker-than-usual soup, just add a bag salad and some rolls from the freezer and you'll have a complete meal at the ready.

 

 Pasta e Fagioli Soup

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4

  • 1 tablespoon olive oil
  • 4 ounces chopped pancetta or bacon (about 1/2 cup)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • 1 (14.5-ounce) can petite diced tomatoes
  • 3 (14.5-ounce) cans low sodium chicken broth
  • 1 1/2 cups ditalini pasta (short tubular pasta)
  • 1/4 cup grated Parmesan cheese, for garnish

In large heavy-bottomed pot, heat olive oil over medium-high heat. Brown pancetta/bacon pieces just until they start to crisp before adding onion, garlic and thyme. Season with salt and pepper, and saute until fragrant and golden brown.

Add canned beans, tomatoes and chicken broth. Bring soup to rapid boil before adding pasta. Reduce to simmer and cook soup covered, stirring occasionally for 8-10 minutes or until pasta is cooked al dente.

Season with salt and pepper to taste before serving. Garnish with Parmesan cheese and serve with crusty bread.

 

Recipe slightly adapted from Kelsey Nixon and The Can Manufacturers Institute

 

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