Recipe by BigFatMomma
I was looking for a recipe for pasta e fagioli, gave up, and came up with this tasty number. I love it, and it definitely warms you up! All measurements are approximate, since, for soup, I never make it the same every time. Use your best judgement!
Top Review by bmcnichol
I made this for lunches for myself. I didn't have a carrot so I used a can of carrots and chopped them up. I used four cups of chicken stock, 1/2 tsp of italian seasoning, 1/4 tsp of pepper and 6 ounces of tomato paste. I did drain my beans as it didn't say and I used a cup of orzo. I also used real bacon bits instead of turkey bacon. The soup was on the thick side but that is how I like it. I did top mine with parm cheese. The taste reminded me of a tomato soup.
- 1⁄4 cup butter (no substitutes, please)
- 1 large onion, chopped
- 1 large carrot, sliced
- 2 garlic cloves, minced or 1⁄2-1 teaspoon garlic powder
- 3 slices lean turkey bacon, chopped
- 4 -5 cups chicken stock (or more, as needed) or 4 -5 cups broth (or more, as needed)
- 1⁄2-1 teaspoon italian seasoning
- 1⁄4-1⁄2 teaspoon fresh ground pepper
- 1 (15 ounce) can cannellini beans
- 6 -12 ounces tomato paste
- 8 ounces ditalini or 8 ounces other short penne pasta, cooked just to al dente
- salt, to taste
Directions See How It's Made
- Melt butter in a large, heavy saucepan.
- Saute onions, carrots, bacon and garlic for 5 minutes.
- Add stock and seasoning, stir, and bring to a boil.
- Boil until carrots and onions are tender.
- Add beans, and return to a boil.
- Whisk in desired amount of tomato paste and lower heat to a simmer.
- Add pasta, and simmer until desired tenderness.
- Serve with parmesan cheese.