Pasta E Fagoli Soup

This was a very hearty soup. It’s very rare that I call a soup filling. Most of the time, whenever I make soup, I’m left still feeling hungry. Same goes with a salad.  Makes me want to chow down on a big bowl of chips after. You don’t really even need a piece of bread with this one. I’ve wanted to make this soup before, but I always left this recipe to the side, because it had beans in it. I wasn’t very fond of beans for the longest time, but now I don’t  mind them at all.

On to the pictures. I’ve decided to start posting more pictures. Trying different things to improve my bounce rate and make people stay longer on the site. I love how the PW does that on her website. So here it goes.

Start off by cooking some veggies. I didn’t have any pancetta or bacon. Only maple wood flavored bacon and I didn’t think that would go very well in this soup. Oh well…

Add in some beans…

Then add in all the liquid.

Bring the soup to a boil and add in the pasta. The ditalini pasta was my favorite part of the soup. It only takes 8 minutes for the pasta to get done cooking and then the soup is done. While waiting for the pasta to cook, I went out and took some random shots.

The final soup!

8 servings

Calories 229 | Fat 4.84g | Carbohydrate 37.18g | Fiber 5.2g |   Protein 10.67g

Points Plus: 6 (without the bacon)

Ingredients: from the little kimchi pierogi

2 tablespoons extra virgin olive oil
⅛ pound (3 slices) pancetta or bacon, chopped
2 (4- to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact, or 1½ teaspoons dried thyme
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
coarse salt and pepper
2 (15-ounce) cans cannellini or great northern beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1½ cups ditalini
grated Parmigiano or Romano, for the table
crusty bread, for mopping


Heat a deep pot over medium high heat and add oil and pancetta or bacon.  Brown the pancetta or bacon bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic.  Season vegetables with salt and pepper.  Add beans, tomato sauce, water, and stock to pot and raise heat to high.  Bring soup to a rapid boil and add pasta.  Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.  Rosemary and thyme leaves may separate from stems as soup cooks; remove stems and bay leaves.  Let soup rest and begin to cool for a few minutes.  Ladle soup into bowls and top with grated cheese.  Pass crusty bread for bowl mopping.

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