Pasta e Fagioli Soup

By srumbel

This recipe is best when made with authentic Parmesan and a full-flavored extra-virgin olive oil. Ditalini, orzo, mini bowtie, and stellini are all good small pasta options.
from ourbestbites.com

Ingredients

• 4 ounces bacon (4 slices), chopped medium
• 1 onion, chopped fine
• 4-6 garlic cloves, minced
• 1 tablespoon minced fresh oregano (or 1 tsp dried)
• 1/4 teaspoon red pepper flakes
• 1 28-oz can diced tomatoes
• 2 15.5-oz cans canellini beans, rinsed
• 3 1/2 cups low-sodium chicken broth
• 2 1/2 cups water
• salt
• 8 ounces small-shaped pasta (1 3/4 cups)
• 1/4 cup minced fresh parsley
• pepper
• 2 ounces Parmesan cheese, grated (1 cup)
• Extra-Virgin olive oil (for serving)

Preparation

Step 1

1. Cook the bacon in a large Dutch oven over medium heat until crsp, about 8 minutes. Stir in the onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in the tomatoes with their juice, beans, broth, water, and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes.

2. Stir in the pasta and cook until just slightly underdone. Off the heat, stir in the parsley and season with salt and pepper to taste. Sprinkle individual bowls extra herbs if desired, and then with grated Parmesan and a drizzle of olive oil before serving.

Make Ahead
This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat over low heat before proceeding with step 2.