• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Lisa G Cooks

Simple Recipes | Healthy Lifestyle | Better You

  • HOME
  • MEET LISA
  • STARTERS
    • SALAD
    • SOUP
    • APPETIZERS
  • MAINS
    • BEEF
    • BREAKFAST
    • BURGERS
    • CHICKEN
    • FISH
    • PASTA
    • PIZZA
    • PORK
    • VEGETARIAN
  • SIDES
    • SAUCES
    • STARCHES
    • VEGGIES
  • DESSERTS
  • CONTACT
You are here: Home / Recipes / Pasta e Fagioli

Pasta e Fagioli

October 30, 2020 By Lisa Leave a Comment

Email pagePrint page

fagioli_

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 😘

This recipe was originally published on 06 December, 2016

fagioli_-1

My father’s favourite soup; a classic, rustic Italian soup characterized by beans, rosemary and smokey bacon!

 

 

This is what you’ll need

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

 

This is how you make it

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.

Notes:

  1. Go with more red pepper flakes if you like it hot.
  2. Go with white wine if you prefer or skip the wine altogether if you’d like.
  3. 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 🙁

 

Might I suggest

Red Wine Shallot Vinaigrette with Honey I LisaGCooks.com

A fresh salad with my Red Wine Shallot Vinaigrette with Honey

as a side or …

Bruschetta

Bruschetta

 

 

Other recipes you might like

Chicken and Dumpling Soup I LisaGCooks.com

Chicken and Dumpling Soup

 

Stracciatella Soup I LisaGCooks.com

Stracciatella Soup

 

Creamy Chicken Noodle Soup I LisaGCooks.com

Creamy Chicken Noodle Soup

 

 

 

 

 

Recipe card below⬇️⬇️⬇️

 

label-56

 

 

SaveSave

SaveSave

Healthy Pasta e Fagioli recipe I LisaGCooks.com
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 😘
Servings Prep Time
8 10 minutes
Cook Time
1 hour
Servings Prep Time
8 10 minutes
Cook Time
1 hour
Healthy Pasta e Fagioli recipe I LisaGCooks.com
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 😘
Servings Prep Time
8 10 minutes
Cook Time
1 hour
Servings Prep Time
8 10 minutes
Cook Time
1 hour
Ingredients
  • 2 Strips bacon
  • 1 Large onion, , diced
  • 1 Stalk celery , diced
  • 3 Cloves garlic , crushed
  • 1/4 tsp red pepper flakes
  • 1/4 Cup red wine
  • 6 Cups sodium-reduced beef stock (or whatever you have on hand)
  • 796 ml can of whole tomatoes
  • 1/2 tsp salt , plus more
  • 1/4 tsp pepper , plus more
  • 2 540 ml 6 bean medley (reserve one cup of the strained beans)
  • 1 Cup small shaped pasta
Servings:
Instructions
  1. Using a large soup pot or Dutch oven, sauté the bacon until it’s crispy and set aside on paper towel lined plate.
  2. 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.
  3. 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.
  4. Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).
  5. 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.
  6. 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.
  7. Cook on low for about 45 minutes to an hour and then add in the pasta, cook for about 15 minutes (until al dente).
  8. Taste and adjust seasoning before serving.
  9. Garnish with the reserved crispy bacon.
Recipe Notes
  1. Go with more red pepper flakes if you like it hot.
  2. Go with white wine if you prefer or skip the wine altogether if you'd like.
  3. 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 🙁
Share this Recipe
Powered byWP Ultimate Recipe

Filed Under: Soup, Starters, Vegetarian

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Enjoy recipes that are low fat and nutritious but the focus is on flavour - Naughty food made nice and other healthy recipes for a balanced lifestyle and better you!

Newsletter

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search

Categories

  • Healthy Beef Recipes
  • Breakfast
  • Burgers
  • Chicken
  • Dessert
  • Fish
  • News
  • Main Course
  • Pasta
  • Pizza
  • Pork
  • Salads
  • Sauces
  • Sides
  • Soup
  • Starches
  • Starters
  • Vegetarian
  • Veggies
Roasted Potato Salad I LisaGCooks.com
Healthy Meal Plan I LisaGCooks.com
Honey Lime Peanut Vinaigrette I LisaGCooks.com
Shrimp and Scallop Pasta with Fresh Tomatoes I LisaGCooks.com
Easter Dinner I LisaGCooks.com
Healthy Meal Plan I LisaGCooks.com

Check Out These Recipes…

  • Meal Plan Week 130
  • My Top 10 Summer Salads
  • Lisa G Cooks Father’s Day Menu
  • Marinated Barbequed Pork Loin
  • Meal Plan Week 158
  • Double Cheeseburgers
  • Spicy Penne alla Norma
  • Meal Plan Week 177
  • Chili Cheese Dogs
  • Meal Plan Week 163
  • Copycat Olive Garden Salad Dressing
  • Long Weekend BBQ Menu
  • Meal Plan Week 15

Archives

Yum

Copyright © 2025 Lisa G Cooks ·