I don’t know about you but I’m still seeking out comfort foods, especially soup. On a rainy, dreary April day this white pasta fagioli is just what you need!
It’s nice to make a big pot and have it ready to heat up for lunch during the week, it’s so comforting and I know we can all use some comfort right now.
Let’s talk about the white version of pasta fagioli or “pasta fazool”which I grew up calling it. You won’t find any tomatoes in this version at all and although I love the tomatoey version, the white is hands down my absolute favorite!
There’s something about the smokey bacon flavor that goes so well with the beans, garlic, celery and onions, ( yes I use bacon). You could use pancetta if you like, but I prefer using bacon.
No elaborate ingredients go into this dish, in fact probably have some of the pantry items already, boxed stock, pasta and cannellini beans as well as celery, grated cheese, onions and garlic, staples you might have in your fridge.
This actually takes no time at all to make, before you know it you’ll be enjoying a hot steamy bowl right in front of you, with some crusty bread I hope!
It’s so satisfying and it has that feel good flavor, I hope you find comfort in every bite!
- 4 slices smokey bacon, medium dice
- 3 celery stalks, diced
- ½ white onion, diced
- 4 chopped garlic cloves
- 1 large can cannellini beans, 1 lb. 13 oz or 2 regular sized cans, drain half of the liquid
- ½ lb. of ditalini pasta or something similar that size
- a handful chopped parsley
- a generous handful of grated parmesan cheese
- chicken stock in a box, or homemade if you have it, not quite a whole quart or depending on desired thickness
- a pinch of red pepper flakes to taste
- black pepper and salt to taste
- olive oil
- Drizzle olive oil in the bottom of a heavy pot to cover.
- Cook the diced bacon until it gets slightly, crispy golden.
- If it's too greasy, remove and drain on paper towel, wipe out pan and add more olive oil and return the cooked bacon.
- Toss in the the garlic, onion and celery, cook til it softens, add in your red pepper flakes to taste (optional).
- Throw in the beans with the remaining liquid in the cans.
- Stir well, then pour in the chicken stock.
- Get it to a boil then simmer it for 15 to 20 minutes, it should thicken to the right consistency on its own, if it doesn't thicken enough I take my immersion blender and do a quick blitz on the side, not too much, just enough to puree some of the beans to act as a thickener.
- In the meantime boil the pasta on the side, a’dente then drain it.
- Turn off heat when soup is finished, add a big handful of grated parmesan and chopped parsley.
- Add a little bit of the pasta, reserving most of it for your individual bowls, this way the pasta won't blow up in the hot soup and you can take as much as you want for your bowl.
- Taste for seasoning on everything.
- Ladle into bowls adding a drizzle of olive oil, more cheese, black and red pepper.
- Enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
