Warm up with a comforting bowl of hearty, flavor-packed pasta e fagioli that’s perfect for any cozy night.


Ingredients:

• 4 ounces bacon 4 slices, chopped medium
• 1 onion chopped fine
• 4-6 garlic cloves minced
• 1 tablespoon oregano, fresh, minced or 1 tsp dried
• ¼ teaspoon red pepper flakes
• 1 28-oz can diced tomatoes
• 2 15.5-oz cans canellini beans rinsed
• 3 ½ cups chicken broth, low-sodium
• 2 ½ cups water
• salt
• 8 ounces small-shaped pasta 1 ¾ cups; try varieties such as ditalini, orzo, mini bowtie, and stellini
• ¼ cup parsley, fresh minced
• pepper
• 2 ounces Parmesan cheese grated (1 cup)

Method:

Step 1: Build the Soup Base​

1. In a large Dutch oven, cook the bacon over medium heat until crispy (about 8 minutes).
2. Add the onion, garlic, oregano, and red pepper flakes, cooking until the onion softens (about 5 minutes).
3. Mix in the tomatoes (with juice), beans, broth, water, and 1 teaspoon salt. Bring to a gentle simmer and cook for 10 minutes.

Step 2: Finish & Serve​

1. Stir in the pasta and cook until just shy of al dente.
2. Remove from heat, then fold in the parsley and season with salt and pepper to taste.
3. For serving, ladle into bowls and top with extra herbs (if desired), grated Parmesan, and a drizzle of olive oil.

Note:​

The soup base (through Step 1) can be cooled, covered, and refrigerated for up to 2 days or frozen for 1 month. Reheat gently before adding the pasta and finishing with Step 2.

Are you willing to try this recipe from Our Best Bites at home? Let us know how it goes! If you want to try something else, consider other meal ideas in our Cooking & Recipes forum.