Pasta and kidney beans soup, pasta e fagiloli
An easy and delicious pasta and kidney beans soup that is great for batch cooking and can be scaled up or down.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine Italian
Servings 6 people
Calories 649 kcal
Dutch oven/casserole pot
Saucepan
- 200 grams bacon
- 150 grams elbow pasta dry weight
- 5 cloves garlic
- 1 onion
- 1 litre chicken broth
- 800 grams can tomatoes
- 800 grams kidney beans keep the liquid
- 1 teaspoon dried oregano
- ½ teaspoon chilli flakes
- 2 bay leaves
- 1 parmesan rind
- 3 tablespoon grated parmesan
- 3 tablespoon chopped parsley
- 1 tablespoon olive oil
- 20 grams butter
- salt and pepper
Dice your onion, crush your garlic and cut your bacon into strips.
In a large casserole pot or dutch oven heat some butter and cook the bacon until it's crispy, before removing it to a plate.
Add the onion to the bacon fat, and cook it until softened.
Stir through the garlic, chilli flakes and oregano and cook for another one or two minutes.
Pour in the kidney beans plus their liquid and then add the tomatoes and chicken broth.
Add the bay leaves, bacon and parmesan rind (if using), season with salt and pepper and bring to a simmer for 20 minutes.
When you have ten minutes left on the clock, bring a saucepan of salted water to a boil.
Cook your pasta for five or six minutes so it is still al dente, and then drain it and serve in warm bowls.
Ladle the soup over the top of the pasta and garnish it with freshly grated parmesan and chopped parsley.
Calories: 649kcalCarbohydrates: 62gProtein: 18gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 34mgSodium: 276mgPotassium: 1032mgFiber: 14gSugar: 8gVitamin A: 366IUVitamin C: 16mgCalcium: 129mgIron: 6mg
Keyword pasta and kidney beans soup, pasta e fagioli, pasta fazool