Quick Pasta e Fagioli

Quick Pasta e Fagioli

4 servings
While there are many ways to make a hearty soup of pasta and beans, this version of pasta e fagioli is tomato-rich and thick enough to coat a spoon, like some Italian-American renditions. While it usually includes sautéed celery, onions and carrots, on hurried nights, skip the meticulous chopping: A little cured meat, whether bacon or pancetta, and garlic build a savory base on their own. You could also add a green vegetable by stirring torn kale leaves or baby spinach into the soup in the last three minutes of simmering. The pasta will guzzle the broth as it sits, so thin leftovers with more broth.

Ingredients

  • bacon
    3 slice
  • garlic cloves
    4
  • chicken broth
    4 c
  • can whole

    28-ounce

    1
  • short pasta

    such as elbows or ditalini

    8 oz
  • Italian seasoning or dried oregano
    ¼ tsp
  • Salt and black pepper
  • cans cannellini or pinto beans

    15-ounce

    2
  • red wine vinegar
    1 tsp
  • Grated Parmesan and chopped parsley

    for serving

Directions

  1. 1

    In a large Dutch oven or pot, heat the bacon and garlic over medium-high. Stir occasionally until golden and crisp, 3 to 6 minutes. Reduce the heat if the bottom of the pot is getting too dark.

  2. 2

    Add the broth, tomatoes, pasta, Italian seasoning, and a pinch each of salt and pepper. Bring to a boil over high.

  3. 3

    Meanwhile, drain and rinse the beans and add those in, too. Reduce to a lively simmer over medium-high and cook until the pasta is al dente, 7 to 9 minutes. Stir often, scraping the bottom of the pot to keep the pasta from sticking and mashing some of the tomatoes and beans against the side of the pot.

  4. 4

    Off the heat, stir in the vinegar. Season to taste with salt and pepper. Divide among bowls, then top with Parmesan and chopped parsley, if using.

Quick Pasta e Fagioli

Quick Pasta e Fagioli

20 min4 servings

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About this Recipe

Quick Pasta e Fagioli: Your New Favorite Weeknight Warmer

Craving a hearty soup that tastes like it simmered all day but comes together in minutes? Our Quick Pasta e Fagioli is the answer! This comforting, tomato-rich classic is designed for busy evenings, offering a thick, spoon-coating texture that's deeply satisfying. Forget hours of simmering; this Italian-American inspired dish goes from pantry to plate in just 20 minutes, making it the ultimate easy weeknight dinner.

What makes this one-pot wonder so special? We skip the extensive chopping typically found in traditional versions without sacrificing flavor. Instead, a savory base of chopped bacon (or pancetta) and thinly sliced garlic infuses the soup with incredible depth right from the start. Combined with robust canned whole tomatoes and rich chicken broth, it creates a truly irresistible foundation.

This recipe champions convenience without cutting corners on taste. Hearty cannellini beans or pinto beans provide protein and creaminess, while small short pasta like elbows or ditalini cooks directly in the flavorful broth, soaking up every delicious note. It’s perfect for those chilly nights when you need something warm, filling, and fuss-free.

Tips for Perfect Pasta e Fagioli

  • Customize Your Greens: Want to add more veggies? Stir in torn kale leaves or baby spinach during the last few minutes of simmering for a boost of color and nutrition.
  • Flavor Boost: Don't skip the touch of red wine vinegar at the end; it brightens all the flavors beautifully.
  • Serving Suggestions: Serve hot with a generous sprinkle of grated Parmesan cheese and fresh chopped parsley for an authentic finish.

This stovetop sensation is so good, you might even look forward to great leftovers – just remember to thin them with a little extra broth or water as the pasta continues to absorb liquid. Enjoy the simplicity and incredible taste of this truly quick and easy Pasta e Fagioli!

Frequently Asked Questions