This Pasta e Fagioli soup is hearty, a bit spicy and packed with healthy beans and vegetables.. a perfect bowl of comfort food.
There are certain dishes that no matter how often you make them, you never grow tired of them. This soup recipe is THAT recipe for me. This was the first soup I ever made from scratch and it has truly been my back up quarterback (please forgive the football reference, I only have a few more weeks before the season ends and I am sad and projecting.. lol). This is the recipe I make when I am sick or when I am trying to fill in my lunches for the week with something healthy or literally within the first 15 minutes of our Florida temperate dropping below 70 degrees. It is impossible to mess up, its traditional (with a few PM tweaks) and it will warm you up and take you to happy place better than any condensed soup out of a can.
Cooking is all about trying new things and putting flavors together in exciting, new ways to bring good food back into our kitchens. This recipe does that for me. The thing I think I like best about this soup is that you can make it your own and by doing that you are adding another healthy choice to your recipe box. Pasta e Fagioli is a traditional Italian soup of beans, tomato and vegetables. Pretty broad explanation, huh? Now, I do not have a little Italian grandma to teach me the old school traditional ways of this soup. What I do have is a pantry full of spices and big, heavy tasting spoon. So if you don’t like garlic, don’t add it. If you like green beans in your soup, throw them in. The idea is to try new things and if you have an idea to somehow make it better for you and your family, try it! But try this recipe first because I promise you, it’s freaking awesome!
This soup is hearty and just a bit spicy with tons of flavor and overflowing with healthy beans and vegetables. I guarantee our collective imaginary Italian grandma’s would be proud.
What’s your favorite comfort soup? Please leave me a comment and let me know! … or just say Hi! I love hearing from you!
- 2 tablespoons extra-virgin olive oil
- 4 slices pancetta , chopped
- 2 (4 to 6-inch) sprigs rosemary, leaves stripped
- 1 (4 to 6-inch) sprig thyme, leaves stripped
- 1 medium onion , diced
- 1 medium carrot , diced
- 1 rib celery , diced
- 5 large cloves garlic , diced
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground chipotle
- 1/4 tsp fresh ground pepper
- 2 (15 ounce) cans white beans, drained and rinsed (I use 1 garbanzo and 1 cannelloni)
- 1 24 oz jar of your favorite tomato/speghetti sauce
- 1 quart chicken stock
- 1/2 cup beef broth (optional)
- Rind from fresh parmesean block (totally optional)
- 16 oz box ditalini
Start by heating up your olive oil over medium heat and lightly brown your pancetta.
Add in your rosemary and thyme and your diced vegetables.
Stir them around for a minute or so and then add in your spices, chicken stock, tomato sauce, beef broth and beans.
Bring your soup to a boil and then reduce your heat and let it simmer for about 20 minutes.
In a separate pot, bring water to a boil and cook your pasta per the box instructions.
Once cooked, strain the pasta and serve in a separate bowl. (I like to add in the pasta with each individual bowl. To me, if you mix it in with the big pot of soup, the pasta will take on so much of the broth that it will inflate and get mushy, especially if there is leftover soup for the next day) Garnish with some Parmesan cheese, if you like, and grab some good crusty bread to soak up all that wonderful broth.