Italian Bean Soup (Pasta e Fagioli)
A quick and healthy soup with veggies, beans, and pasta
Prep Time10 mins
Cook Time35 mins
- 2 tbsp olive oil
- 4 oz pancetta diced
- 1 large yellow onion diced
- 2 large carrots diced
- 2 ribs celery diced
- 2 tbsp tomato paste
- pinch crushed red pepper flakes
- 4 c chicken broth
- 1 c water
- 2 15 oz cans cannellini beans rinsed
- 8 oz small pasta (ditalini, elbows, or orzo)
- 2 c fresh spinach (or 1 c. frozen) chopped
- 2 oz Parmesan cheese grated
- 1/4 c fresh basil chopped
Add the oil and pancetta to a large pot and heat over medium heat. Cook until the pancetta starts to crisp and darken in color, about 5 minutes.
Add the onion, carrots, celery, and salt and pepper to taste and stir to combine. Cook until the vegetables are softened, 7-10 minutes.
Add the tomato paste and crushed red pepper, stir, and cook for 1-2 minutes. Stir in the broth, water, and cannellini beans and bring to a boil. Lower the heat and simmer for 10 minutes.
Increase the heat to bring the soup back to a full boil and add the pasta. Then lower the heat to a simmer again and cook until the pasta is tender (follow the time listed on your pasta package). Add the spinach and cook just a few minutes until it is wilted.
Take the pot off the heat and stir in the Parmesan cheese and the basil.