Pasta Fagiole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 slices of Bacon 1 medium carrot, diced1 medium onion, diced1 clove garlic, diced (or 1 tsp pre-crushed or chopped) 1 15 oz can Diced Tomatoes (can also be fire-roasted)1 15 oz can Crushed Tomatoes 2.5 cups chicken, turkey or vegetable stock2 15-oz cans cannellini or white northern beans2 cups orecchiette pasta (or small shells)spices to taste: any combination of Italian seasoning, basil, rosemary, dehydrated onion/garlic/shallots/chivessalt and pepper to taste
Cut bacon slices into 1" pieces and saute until crispy. Put aside bacon and reserve grease.
Cook onion and carrot in the grease. Add garlic.
Add cans of tomatoes, spices, salt/pepper, beans, stock, and return the bacon to the dish. Bring to a boil.
Add pasta. Cook until al dente. Add water to achieve desired soup consistency (can be served as more of a thick stew, or with thinner broth).
Can be served immediately garnished with parmesan or romano and with some crusty Italian bread, but is much better in the following 1-3 days.
Serving Size: 9-12 servings
Cook onion and carrot in the grease. Add garlic.
Add cans of tomatoes, spices, salt/pepper, beans, stock, and return the bacon to the dish. Bring to a boil.
Add pasta. Cook until al dente. Add water to achieve desired soup consistency (can be served as more of a thick stew, or with thinner broth).
Can be served immediately garnished with parmesan or romano and with some crusty Italian bread, but is much better in the following 1-3 days.
Serving Size: 9-12 servings
Nutritional Info Amount Per Serving
- Calories: 202.3
- Total Fat: 5.8 g
- Cholesterol: 7.4 mg
- Sodium: 691.5 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 7.0 g
- Protein: 11.9 g
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