pasta fagioli with bacon recipe

Sure, here’s a simple recipe for pasta e fagioli with bacon:

Ingredients:

• 6 slices of bacon, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 2 cans (14 oz each) cannellini beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or small shells)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the cooked bacon with a slotted spoon and set aside on a paper towel-lined plate to drain.
2. In the same pot with the bacon drippings, add the diced onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. Add the diced tomatoes (with their juices), chicken or vegetable broth, cannellini beans, oregano, thyme, bay leaf, and cooked bacon back to the pot. Season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 20 minutes to allow the flavors to meld together.
5. Meanwhile, cook the pasta according to the package instructions in a separate pot until al dente. Drain the pasta and set aside.
6. After the soup has simmered for 20 minutes, remove and discard the bay leaf. Stir in the cooked pasta and let it simmer for an additional 5 minutes to heat through.
7. Taste and adjust the seasoning if needed. If the soup is too thick, you can add more broth or water to reach your desired consistency.
8. Serve the pasta e fagioli hot, garnished with chopped fresh parsley and grated Parmesan cheese if desired. Enjoy!

This hearty and comforting soup is perfect for a cozy dinner on a chilly evening.