This pasta fagioli soup is the Italian version of American chili. Hands down this pasta fagioli recipe blows away the pasta fagioli olive garden recipe! For more pasta fagioli soup recipes follow us on social media or subscribe to this blog.
Pasta Fagioli Soup (Pasta & Beans) by PrimoItalians.com
This pasta fagioli soup is the Italian version of American chili!
Ingredients
- 1 cans white kidney beans (cannellini) drained add these whole to the cook
- 1 can white kidney beans (cannellini) drained mash these and add these to the cook
- 2 quarts water
- 3 LG Idaho potatoes
- 1-3 sprigs fresh rosemary
- 3 leaves bay
- 1 package bacon or pancetta
- 5 cloves garlic
- 1/4 cup olive oil
- 1 LG onion
- 3 LG carrots (shredded)
- 2 cups whole plum tomatoes (only use San Marzano) crush with liquid in can
- 1 to taste sea salt & black pepper
- 1 pound ditalini pasta
Instructions
- Add the water, mashed beans, potatoes, rosemary & bay leaves in a 6 quart pot and bring to a boil.Add bacon & garlic to a food processor and make into a pastePut the paste bacon garlic mash you just made and brown in a skilletOnce your satisfied with how brown the garlic mash is add the onion until translucentPut the carrots into the skillet with the onion and cook until wilting. Add the tomatoes to the mix and bring to a boil for 5-7 min until cooked down.Pour the onion,bacon & tomato mix into the 6 quart pot. Cook for 1 hourAfter 1 hour of cooking add the 1 can of whole beansFish out the whole potatoes and mash them down then add them back to the potAll the soup to cook for another 10 min while you cook the pasta nextBoil a pot of water and cook the Ditalini pasta for 7-8 minutes.Drain then set off to the side to allow your guests to add it to their soup.Once cook time is up allow the soup to rest for 10-15 min before eating to cool down.PrimoItalians.com
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