Quick Pasta e Fagioli
A comforting, rich, and hearty Italian classic that comes together in just 25 minutes. Perfect for busy weeknights, this recipe delivers slow-cooked flavor without the wait.
Ingredients
- 3 slices beef bacon chopped (or 4 oz diced smoked beef)
- 4 cloves garlic thinly sliced
- 4 cups chicken broth good quality
- 1 28-ounce can whole peeled tomatoes crushed by hand
- 8 ounces short pasta elbows or ditalini
- 1/4 teaspoon Italian seasoning or plain dried oregano
- Salt and Black Pepper to taste
- 2 15-ounce cans cannellini or pinto beans drained and rinsed
- 1 teaspoon apple cider vinegar for finishing
- Grated Parmesan optional, for serving
- Chopped parsley optional, for serving
Instructions
- Add chopped beef bacon and thinly sliced garlic to a cold large pot or Dutch oven. Set over medium-high heat and cook until garlic is golden and bacon is crisp (3–6 minutes).
- Pour in chicken broth and scrape the bottom of the pot to release browned bits. Add whole tomatoes (crushing them by hand), uncooked pasta, Italian seasoning, salt, and pepper.
- Stir in the rinsed beans. Bring the pot to a rolling boil, then reduce heat to medium-high for a lively simmer.
- Cook for 7–9 minutes until pasta is al dente. While stirring, mash some beans against the side of the pot to thicken the broth.
- Remove from heat. Stir in apple cider vinegar. Adjust seasoning to taste and serve with Parmesan and parsley.
Notes
Leftover Tip: The pasta will absorb liquid overnight. Reheat with a splash of broth to restore the consistency. For best freezer results, freeze the broth and beans without the pasta.