Description
Cozy up your dinner table with this delightful, rich Italian Pasta e Fagioli Soup that combines smoky turkey bacon, fresh vegetables, and traditional flavors in one hearty and comforting bowl. Perfect for chilly evenings, this soup offers a satisfying blend of tender beans, al dente pasta, and aromatic herbs to warm your heart and brighten your day.
Ingredients
Scale
Meat and Protein
- 6 slices smoky turkey bacon, diced
- 1 can (15 oz) cannellini beans, drained and rinsed
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup fresh spinach leaves (optional)
Liquids and Broth
- 6 cups vegetable broth (natural)
- 1 can (14.5 oz) diced tomatoes (natural)
- 2 tablespoons vegetarian Worcestershire sauce (natural)
Pasta and Herbs
- 3/4 cup short pasta (ditalini or small shells)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Seasoning and Garnishes
- Salt, to taste
- Black pepper, to taste
- Fresh parsley or basil, for garnish
- Olive oil (natural), for drizzling (optional)
- Plant-based Parmesan-style cheese, for sprinkling (optional)
Instructions
- Prepare the base: Cook diced smoky turkey bacon in a large pot over medium heat until crisp and fragrant. Remove the bacon and set aside, leaving the flavorful bits in the pot. Add chopped onions, garlic, carrots, and celery to the pot. Sauté the vegetables until tender and aromatic to build the soup’s flavor foundation.
- Simmer the broth: Pour in the vegetable broth, diced tomatoes, and vegetarian Worcestershire sauce. Add fresh rosemary and thyme sprigs. Bring everything to a gentle simmer, allowing the flavors to blend beautifully.
- Add the beans and pasta: Stir in the cannellini beans and short pasta. Cook until the pasta is al dente and beans are tender, being careful not to overcook the pasta.
- Final touches: Remove the rosemary and thyme sprigs from the soup. If using, add fresh spinach and let it wilt naturally. Stir in the crispy turkey bacon chunks. Adjust seasoning with salt and pepper to taste. Serve the soup piping hot.
Notes
- Choose smaller pasta shapes like ditalini or small shells for better texture and to complement the beans.
- Do not overcook the pasta; add it towards the end of cooking and monitor closely to avoid mushiness.
- Use fresh herbs such as rosemary and thyme to provide authentic and vibrant flavor.
- Sauté the vegetables and aromatics thoroughly to develop a robust base.
- Let the soup rest for a few minutes before serving to enhance the depth of flavors.
- Garnish with fresh parsley or basil and a drizzle of olive oil (natural) or plant-based Parmesan-style cheese for added richness.
- Store leftovers in airtight containers in the refrigerator for up to 3 days; flavors improve overnight.
- This soup freezes well without the pasta; add freshly cooked pasta when reheating.
- Reheat gently on the stove with added vegetable broth or water if the soup thickens too much.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Italian Pasta e Fagioli Soup, turkey bacon soup, cannellini bean soup, comforting soup, hearty pasta soup, gluten-free Italian soup
