Pasta E Fagioli Recipe

Name: Pasta E Fagioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 slices bacon, cut crosswise into 1/4 inch-wide strips; 3 medium red onions, finely chopped; 3 medium cloves garlic, minced; 1/2 tsp. dried rosemary; 2 quarts low salt chicken broth; Two 15 1/2 oz cans chickpeas, rinsed and drained; 14 1/2 oz. can petite-cut diced tomatoes; 4 medium carrots, peeled, halved lengthwise, and thinly sliced; 3 medium celery ribs with leaves, thinly sliced crosswise; 1 slender 3-inch cinnamon stick; Kosher salt and freshly ground black pepper; 1 cup tubettini (or other small pasta); 1 1/2 tsp. red-wine vinegar; more to taste; Grated or shaved Parmigiano-Reggiano for garnish

Servings: persons

8 slices bacon, cut crosswise into 1/4 inch-wide strips
3 medium red onions, finely chopped
3 medium cloves garlic, minced
1/2 tsp. dried rosemary
2 quarts low salt chicken broth
Two 15 1/2 oz cans chickpeas, rinsed and drained
14 1/2 oz. can petite-cut diced tomatoes
4 medium carrots, peeled, halved lengthwise, and thinly sliced
3 medium celery ribs with leaves, thinly sliced crosswise
1 slender 3-inch cinnamon stick
Kosher salt and freshly ground black pepper
1 cup tubettini (or other small pasta)
1 1/2 tsp. red-wine vinegar; more to taste
Grated or shaved Parmigiano-Reggiano for garnish

1
In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim and foam as necessary, until the carrots and celery are very tender, about 30 minutes.
2
Meanwhile, cook the tubettini according to the package directions and drain.
3
Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with Parmigiano-Reggiano.
4
You can store leftovers in the refrigerator for up to 2 days.

644

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 slices bacon, cut crosswise into 1/4 inch-wide strips, 3 medium red onions, finely chopped, 3 medium cloves garlic, minced, 1/2 tsp. dried rosemary, and more.

Yes, Pasta E Fagioli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta E Fagioli

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