Description
Warm up with this easy Italian Pasta e Fagioli Soup rich in beans, veggies, smoked turkey bacon, and herbs for a comforting plant-based meal that fills your kitchen with incredible aromas and delivers a satisfying bowl every time. This traditional Italian dish combines hearty beans, tender pasta, and fresh vegetables in a savory broth, perfect for cozy dinners or impressing friends with simple, authentic flavor.
Ingredients
Scale
Main Ingredients
- 4 slices smoked turkey bacon, chopped
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (natural)
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 cup small pasta shapes (ditalini, elbow macaroni, or small shells)
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon olive oil (natural)
- 4 cups vegetable broth (low sodium)
- 1 tablespoon apple cider vinegar
- Sea salt, to taste
- Black pepper, to taste
Optional Variations
- Crushed red pepper flakes or hot paprika, to taste (for a spicy kick)
- 1 cup chopped kale or spinach (greens boost)
- Gluten-free pasta as substitute for regular pasta
- 1 cup diced chicken or turkey as alternative protein
- Additional kidney beans or chickpeas mixed with cannellini beans
Instructions
- Prepare the Base: Heat olive oil (natural) in a large pot over medium heat. Add the chopped smoked turkey bacon and sauté until crispy and aromatic. Stir in diced celery, carrots, and minced garlic, cooking until the vegetables soften and smell inviting.
- Add Liquids and Beans: Pour in the vegetable broth, diced tomatoes (natural), and vegetarian Worcestershire sauce (natural). Stir well and bring to a gentle boil. Reduce heat to maintain a simmer and add the drained and rinsed cannellini beans.
- Season and Simmer: Add fresh rosemary and thyme leaves along with sea salt and black pepper. Cover the pot and let the soup simmer for at least 30 minutes to meld and deepen the flavors.
- Cook the Pasta: In a separate pot, cook the small pasta shapes until just tender. Drain and stir them directly into the soup. Simmer for an additional 5 minutes so the pasta absorbs the flavorful broth.
- Finish with Apple Cider Vinegar: Remove the soup from heat. Stir in a splash of apple cider vinegar and taste, adjusting seasoning if necessary before serving hot.
Notes
- Use fresh rosemary and thyme for more vibrant flavor compared to dried herbs.
- Do not overcook the pasta to avoid mushiness; add it at the end.
- Choose low-sodium vegetable broth to better control the salt level.
- Allow longer simmering time to develop richer, deeper flavors.
- Serve the soup hot for optimal flavor and comfort.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 15mg
Keywords: Italian, Pasta e Fagioli, soup, beans, vegetarian Worcestershire sauce, comfort food, plant-based, easy recipe, gluten-free option
