Pasta Fagioli Soup

Long ago when I first started blogging, I added several recipes without photos thinking I would update them soon after.  Well I didn't and from the original post statistics, not many have checked out Pasta Fagioli soup and I hope this encourages you to give it a second look.  It's worth it!  Pasta Fagioli Soup is a must in the rotation of hearty soups this fall and winter for an easy weeknight meal that's super inexpensive to make.  As a bonus, it's pretty healthy too:)  
Pasta Fagioli Soup
recipe adapted by Stella B's Kitchen from a recipe by my sister
printer friendly version

1 Tbs olive oil
2 slices bacon, chopped
1 onion, chopped
1 rib celery, chopped fine
2 carrots, grated
4 cloves garlic, minced

1 tsp dried oregano
1/2 tsp rosemary, chopped
1 -15 ounce can diced tomatoes, undrained  {I like to use 'petite diced tomatoes with garlic and olive oil'}

4 cups chicken broth, low sodium
2-4 cups water
1 tsp each salt & pepper
1 cup dried pasta, tubular Ditalini (small shells, rings or elbows work)

1 can light red kidney beans, drain and rinse
1/4 cup parsley, chopped (optional)

Heat a soup pot over medium and fry bacon pieces until crisp.  Remove bacon from pan, reserve drippings to cook vegetables.  Finely chop bacon.

Add oil to soup pot and continue cooking onion, celery, carrots and garlic.  Cover and cook for several minutes vegetables soften.  Add oregano, rosemary and bacon bits, cook for a couple more minutes.

Next, pour in tomatoes, stir and cook a couple minutes.  Add broth, water, salt and pepper.  Once everything is hot and bubbly, add the pasta.  Bring to a boil.  Reduce to a simmer for about 10 minutes, or until pasta is tender. 

Stir in beans and parsley, heat through.  Serve with fresh grated Parmesan cheese.  Enjoy!

For more soups, check these out:

White Bean Vegetable Soup

Harvest Vegetable & Barley Soup

Creamy Chicken & Wild Rice Soup

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