Description
One-Pot Pasta e Fagioli Soup is a hearty Italian pasta and bean stew that combines tender cannellini beans, al dente pasta, fresh spinach, and aromatic herbs in a flavorful broth. This comforting soup is perfect for lunch or dinner and can be customized with bacon, olive oil, or tofu.
Ingredients
For the beans:
8 cups water
2 1/2 tablespoons salt, divided
1 pound dried cannellini beans
For the soup:
5 to 6 pieces thick-cut beef bacon, diced (or 1 tablespoon olive oil for vegetarian)
2 large yellow onions, diced
3 celery stalks, diced
4 garlic cloves, minced
1 cup water
1 bay leaf
1/2 pound small pasta (ditalini or elbow)
5 thyme sprigs
10 ounces baby spinach
2 teaspoons salt
Pepper to taste
Instructions
1. Combine 8 cups water and 1 1/2 tablespoons salt in a large bowl and stir to dissolve. Add 1 pound dried cannellini beans, cover, and soak at least 6 hours or overnight.
2. Preheat oven to 325°F.
3. In a Dutch oven over medium heat, cook the bacon until fat renders. Reserve 1 tablespoon bacon fat for sautéing.
4. Slowly cook diced onions in reserved bacon fat with 1/2 teaspoon salt until golden brown, 15-20 minutes.
5. Add celery and cook 3 minutes, then add garlic and cook until fragrant, 30 seconds.
6. Remove half of onion mixture and reserve with bacon. Deglaze pot with 1 cup water, scraping brown bits.
7. Drain and rinse soaked beans and add to remaining onions in pot. Add bay leaf, 1 teaspoon salt, and water to cover by 1 inch. Cover and bake 1-2 1/2 hours until beans are creamy.
8. Set pot on stovetop over medium-high heat. Add bacon, reserved onions, thyme, pasta, and 1 teaspoon salt. Cook until pasta is al dente, adding water if needed.
9. Add baby spinach and stir until wilted. Remove bay leaf and thyme stems. Adjust salt and pepper to taste.
Notes
Soup keeps refrigerated for up to one week and can be frozen for up to three months.
Vegetarian version: replace bacon with olive oil and add 4 ounces diced baked tofu.
Soaking beans with salt ensures creaminess and prevents skins from bursting.
Shortcut: Use 3 15-ounce cans of beans with vegetable or chicken broth, skip long cooking time, and add pasta at the end.
- Prep Time: 15 mins
- Cook Time: 2 hrs 30 mins
- Category: Soup
- Method: One-Pot, Oven-Baked, Stovetop
- Cuisine: Italian