Pasta e Fagioli
My dad is a genius. He’s been asking me to make this soup for years. Years! I was resistant but then I caved. This soup is freaking delicious!!! Thanks dad, and sorry I ever doubted you 😘
2 Strips bacon
1 Large onion, diced
1 Stalk celery, diced
3 Cloves garlic, crushed
¼ tsp red pepper flakes
¼ Cup red wine
6 Cups sodium-reduced beef stock (or whatever you have on hand)
796 ml can of whole tomatoes
½ tsp salt, plus more
¼ tsp pepper, plus more
2 x 540 ml can of 6 bean medley (reserve one cup of the strained beans)
1 Cup small shaped pasta
Using a large soup pot or Dutch oven, sauté the bacon until it’s crispy and set aside on paper towel lined plate.
Pour out the bacon fat but don’t wipe the pot clean. Return the pot to medium high heat and when it’s hot add the onion and celery; season with salt and pepper.
Once the onion are soft and translucent, about 5-7 minutes, add the garlic and red pepper flakes and sauté for 30 seconds, careful not to let it burn.
Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).
After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the beef stock, tomatoes and beans.
Puree the reserved one cup of beans and add it to the pot, let the pot come to a boil and then drop the heat to a simmer.
Cook on low for about 45 minutes to an hour and then add in the pasta, cook for about 15 minutes (until al dente).
Taste and adjust seasoning before serving.
Garnish with the reserved crispy bacon.
- Go with more red pepper flakes if you like it hot.
- Go with white wine if you prefer or skip the wine altogether if you’d like.
- This is adapted from a recipe I saw once but claimed to be adapted from Ina Garten’s but I don’t know which one 🙁