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Italian pasta e fagioli - soup with pasta and beans
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5 from 4 votes

Pasta e Fagioli

Italian soup with pasta and beans
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dinner, Soup
Cuisine: Italian
Keyword: bean soup, Italian soup, Italian soup recipe, pasta soup, soup
Servings: 10 people
Calories: 153kcal
Author: Kathy

Ingredients

  • 3 slices bacon
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 10 cups chicken broth
  • 1 1/2 cups carrots finely diced
  • 3 stalks celery finely diced
  • 1 can diced tomatoes 14.5 oz can
  • 2 cans white beans 15 oz can
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1 cup pasta small size

Topping

  • Shredded Parmesan Cheese
  • Chopped parsley

Instructions

  • Cut bacon into small bits.  Cook in a large soup pot until crispy.  Remove bacon with a slotted spoon and set aside.  Keep bacon grease in pot.
  • Add diced onion.  Cook over medium heat until onion is soft. Add garlic and continue cooking for another 2 minutes.  
  • Add one cup of chicken broth. Stir and try to stir all brown bits on bottom of pan into the broth.  Add remaining broth.
  • Add carrots and celery and can of tomatoes with juice.
  • Drain and rinse beans.  Add to pot.
  • Add salt, pepper and bay leaf.
  • Bring to a simmer and cook over low heat for 30-40 minutes until carrots are cooked through.
  • Add pasta.  Continue simmering for 8-10 minutes until pasta is cooked through.  Taste soup and add additional salt and pepper as needed.  Remove bay leaf.

Topping

  • Dish up soup and sprinkle on a small amount of Parmesan cheese, bacon bits and fresh parsley. 

Notes

I used white beans, but you could also use kidney beans, garbanzo beans or really almost any kind of bean.

Nutrition

Calories: 153kcal | Carbohydrates: 23g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 1167mg | Potassium: 684mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3310IU | Vitamin C: 22.9mg | Calcium: 88mg | Iron: 2.9mg