Pasta Fagioli

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This soup is so delicious and satisfying while remaining pretty damn healthy too. That can be a rarity in my kitchen, I’m not gonna lie. A few simple ingredients, most of which you likely have in your fridge and pantry already, and you have dinner for days. This makes a lot of soup. Pasta Fagioli traditionally has ditalini pasta in it, but I didn’t have that, so I used Israeli couscous. Ultimately, you can use any small pasta you have on hand. Canned beans also work just fine if you’d rather skip the dried bean soaking step, but you get way more for your dollar using the dried bean. Enjoy!

Ingredients:

  • 4 slices bacon, cut with kitchen scissors
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 1 carrot, peeled and chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2-3 sprigs fresh thyme
  • 2 cups dried mixed beans, soaked according to directions
  • 1 cup tomato sauce
  • 2 cups water
  • 1 quart chicken broth
  • 1 cup Israeli couscous
  • grated Parmesan for garnish

Serves 8

Prep Time:

2 hrs 15 mins

Cook Time:

1 hrs 30 mins

Difficulty:

Instructions:

In a large pot or dutch oven, brown the bacon over medium low heat. Remove the bacon with a slotted spoon and increase the heat to medium-high. Add the onion, celery, carrot, and garlic. You may need to add a little bit of olive oil at this point to lubricate the vegetables. Season with salt and saute until softened, about 5 minutes. Add the couscous and cook until slightly toasted, about 2 minutes. Add the bay leaf and thyme and the soaked beans. Add the reserved bacon, tomato sauce, water, and broth and stir to combine. Adjust seasoning with salt and pepper. Cover and simmer for at least an hour or until the beans are tender. Serve with grated Parmesan and crusty bread.

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