Pasta Fagioli "Pasta Fazool" for two
Pasta e Fagioli is a hearty Italian soup composed of pasta and beans with a thick tomato base. This is a perfect weeknight RV version made from pantry staples. Serve with grated Parmesan cheese and drizzle with extra-virgin oil. We love to have a loaf of good Italian crusty bread to sop up the remaining soup.
Ingredients
- 2 slices bacon minced
- 1 small onion minced (about 1/2 cup)
- 1 rib celery chopped fine
- table salt
- 1 garlic clove minced
- 1/4 tsp. dried oregano
- pinch red pepper flakes
- 14.5 can diced tomatoes
- 3/4 cup can cannellini beans drained and rinsed
- 1 cup low sodium chicken broth
- 1 cup water
- 2/3 cup short pasta such as ditalini or macaroni
- ground black pepper
Instructions
- Cook the bacon in a large saucepan over medium-low heat until beginning to brown, 5 to 7 minutes.
- Add the onion, celery, and a pinch of salt, and cook, stirring occasionally, until the vegetables are softened and lightly browned 5 to 7 minutes.
- Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
- Stir in the tomatoes with their juice, scraping up any browned bits from the bottom of the pan.
- Add the beans, bring to a boil, then reduce the heat to low and simmer until slightly thickened, about 5 minutes.
- Add the broth, water, and 1/4 tsp. salt, increase the heat to high, and bring to a boil.
- Add pasta and cook until al dente.
- Season with salt and pepper to taste and serve.