If you know me, you know that I ADORE soups and this one basically has everything I love most in life in it.
We’ve got pasta, greens, bacon, cheese, beans, really good tomatoes…the list goes on. It’s pure comfort in a bowl and will definitely be on repeat this winter! Surprisingly enough, I had never really made a pasta e fagioli before. I sort of winged it here, but it turned out really, really yummy so I had to share!
If you have been following my Insta stories, you know that after today we are doing an elimination diet to get to the bottom of a few issues that have been bothering Luke for quite some time. We won’t be eating gluten, soy or dairy for a bit while we get to the bottom of it (and I say “we” because, nursing). I fully plan on re-making this using gluten free pasta and no cheese while we’re on our “diet”, but I can assure you it’s best in its original form.
I hope everyone had a wonderful Thanksgiving! We have been traveling (what feels like) nonstop this past month and it feels really good to get home and back to routine after some awesome family trips. In the past month, we have visited with both sides of grandparents in South Carolina and Texas! The flights were the hardest part and let’s just say I am not overly eager to get back on an airplane with the boys any time soon. Luckily, we have no plans to. ?
I hope you guys love this soup and make it soon. It’s a great post-Thanksgiving detox soup because it contains so many great nutrients in the greens and broth. Lots of protein, too, from the beans! This is exactly the kind of meal I am craving after over indulging.
ENJOY!
Pasta e Fagioli
Ingredients
- 2 slices bacon
- 2 whole carrots peeled and chopped
- 1 whole yellow onion minced
- 2 cups cooked white beans either cooked from scratch or from a can
- 16 oz whole peeled tomatoes in juice
- 1 quart chicken stock
- 1 tbsp minced fresh rosemary
- 1 tsp sugar
- 1 bunch kale chopped
- 8 oz dry small macaroni pasta
- shaved parmesan for serving
Instructions
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In a large, heavy bottomed pot, fry the bacon until crisp. Remove, crumble and set aside. Reserve 1 tbsp grease and toss the rest.
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Add the chopped onion and carrots to the hot grease. Saute for about 7 minutes, until soft. Add the rosemary and saute for another 30 seconds.
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Puree your tomatoes (in the juice they were canned in) in a blender until smooth. Pour this into the pot, along with the chicken stock. Add the sugar and salt and bring to a simmer.
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Add the beans and the kale and simmer for about 15 minutes to meld flavors.
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In a separate pot, cook the macaroni only until JUST done. When you're ready to serve, place a little mound of cooked macaroni at the bottom of everyone's bowl and then top with the hot soup. Garnish with plenty of shaved parmesan and bacon crumbles.
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