Pasta Fagioli

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Classic Italian style soup with fresh vegetables, creamy beans and pasta.

Prep Time15

Cook Time30

Total Time45

Course: Soup, Stew

Cuisine: American, Italian

Servings: cups

Calories: 494kcal

Chop onions, garlic and celery; petite dice carrots
Cut bacon into small pieces
Drain and rinse beans
¾ cup chopped celery, 1 cup diced onion, 1 tablespoon fresh minced garlic, ¾ cup finely diced carrots

In a large stockpot on medium heat, add oil, bacon, onions, celery, carrots, garlic, rosemary and fennel seeds and saute 5-8 minutes; add Italian sausage and break it up with a wooden spoon. Cook until the sausage is no longer pink.
3 slices bacon, diced, 1 tablespoon oil, ¾ cup chopped celery, ¾ cup finely diced carrots, 1 cup diced onion, 1 tablespoon fresh minced garlic, 1 teaspoon dried rosemary, 2 teaspoons dried fennel, 1 pound ground Italian sausage (optional)
Add beef broth, tomatoes and allspice; bring to boil and cook for 10 minutes
2 cups crushed tomatoes, 4 cups beef broth, 1 teaspoon ground allspice
Reduce heat to medium, add drained beans and pasta; cook 10-20 minutes or until the pasta and beans are tender; season to taste with salt and pepper
1 -15 ounce can red kidney beans, drained and rinsed, 1 -15 ounce can cannellini beans, drained and rinsed, 1 cup Ditalini pasta, salt and pepper to taste
Garnish with chopped fresh parsley and grated Parmesan cheese
fresh chopped parsley (optional) for garnish, fresh grated Parmesan cheese (optional) for garnish

Ditalini pasta- this is small tubular pasta; if you cannot find it, substitute with mini-size pasta shells or another type of mini-size pasta

Tomatoes - if you can't find crushed tomatoes, you can pulse whole peeled tomatoes in the food processor or use diced tomatoes