Pasta e Fagioli
A hearty Italian soup of pasta and beans with some extra goodness added in this version.
Ingredients
- 8 ounces pancetta diced or small diced ham can be used instead
- 1 tbsp olive oil if needed
- 2 carrots diced small
- 2 celery stalks diced small
- 1 medium onion diced small
- 1 can diced tomatoes 15 ounces
- 1 can tomato sauce 15 ounces
- 2 cans cannellini beans, drained and rinsed 15 ounces each
- 1/2 cup green or brown lentils rinsed
- 2 tsp minced garlic
- 32 ounces vegetable broth more if needed
- 1 tsp rosemary or 1 sprig
- 1/2 tsp ground thyme
- 2 bay leaves
- 1/2 tsp ground black pepper
- 1 tsp red pepper flakes optional
- salt to taste if needed
- 8 ounces ditali pasta
- 2 cups chopped kale optional
Instructions
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In large stock pot over medium heat, cook pancetta until browned and fat is released. (If using ham, brown in 1T olive oil).
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Add diced carrots, celery and onion. Cook stirring often for about 5 minutes or until slightly softened.
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Add tomatoes, tomato sauce, beans, lentils, garlic, vegetable broth, rosemary, thyme, bay leaves, black pepper and red pepper flakes if using. Taste for salt and add as needed. Simmer on low heat until carrots and lentils are tender.
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Stir in pasta and chopped kale if using. Simmer for an additional 5 minutes. Serve with crackers or a great crusty bread.
Recipe Notes
This soup is most authentic taste when made with pancetta. A lightly smoked ham is a good substitute. Bacon could be used in a pinch, the flavor will be slightly different of course.
Lentils are not found in a traditional version of this soup, however we like the extra hardiness they add.
Kale is totally optional and spinach could be used as a substitute.
If you want to make this vegan you could leave out the meat all together and just cook carrots, celery and onion in olive oil over low heat.
If needed add additional vegetable broth as the soup absorbs.