Pasta e Fagioli (Pasta Fazool)
This classic Pasta e Fagioli is packed with tasty ingredients! It’s delicious, comforting and so satisfying.
Ingredients
- 6 slices bacon (substitute 4 oz. pancetta), diced
- 1 tbsp. olive oil, or as needed tips & tricks
- 1 cup yellow onions, chopped
- 1 cup celery, chopped tips & tricks
- 1 cup carrots, chopped
- ground Himalayan pink salt to taste
- freshly ground black pepper, to taste
- 1 tbsp. Italian seasoning see Recipe
- 1/2 tsp. red pepper flakes, or to taste
- 5 large cloves garlic, finely chopped
- 2 tbsp. tomato paste tips & tricks
- 1 can (28 oz.) diced tomatoes (substitute crushed tomatoes)
- 6 cups low-sodium chicken broth
- 1 large bay leaf
- 1 cup ditalini pasta (substitute acini di pepe, stelline or farfalline)
- 1 can (15.5 oz.) pinto beans (substitute cannellini beans, navy beans, or Great Northern beans), drained and rinsed
- 1 can (15.5 oz.) red kidney beans, drained and rinsed
- 2 cups baby spinach leaves (substitute arugula), packed
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 2 tbsp. parsley, finely chopped tips & tricks
- 1/4 cup grated Parmesan cheese, for serving
Directions
- In a Dutch oven, add bacon and turn the heat to medium; cook for 5 minutes or until brown and crispy. If it sticks, add a little bit of olive oil.
- Add mirepoix (onion, celery, carrots) and season lightly with salt & pepper; cook 6 minutes.
- Add Italian seasoning, red pepper flakes and garlic; sauté for 30 seconds. Coat ingredients with tomato paste.
- Add diced tomatoes, broth and bay leaf. Bring to a boil and reduce to medium before adding pasta. Simmer for 8 to 9 minutes, stirring occasionally.
- Stir in beans and spinach; add lemon juice. Cook for 5 minutes.
- Stir in parsley. Serve in warm bowl and garnish with cheese.