Italian Bean and Pasta (Print Version)
# Ingredients:
→ Base
01 -
2 medium carrots, chopped small
02 -
2 tablespoons olive oil
03 -
1 small onion, chopped finely
04 -
2 stalks celery, chopped small
05 -
2 minced garlic cloves
06 -
4 oz diced bacon (if desired)
→ Soup Base
07 -
1 can (15 oz) kidney beans, rinsed and drained
08 -
1 cup ditalini pasta
09 -
1 can (15 oz) cannellini beans, rinsed and drained
10 -
1 can (14.5 oz) chopped tomatoes
11 -
4 cups chicken stock (low sodium)
→ Seasonings
12 -
Salt and black pepper as needed
13 -
1 teaspoon dried basil
14 -
½ teaspoon red pepper flakes (only if you like spice)
15 -
1 teaspoon dried oregano
16 -
1 bouillon cube (chicken)
→ For Serving
17 -
Finely chopped parsley
18 -
Grated Parmesan cheese
# Instructions:
01 -
Toss in the bacon and let it cook for 3-4 minutes. Stir until the pieces turn crispy and the fat melts.
02 -
Warm up olive oil in a big pot over medium heat. Toss in the onions, garlic, celery, and carrots. Stir it around for about 5-7 minutes till everything softens.
03 -
Pour in the chicken stock and tomatoes, then let it come to a boil. Stir in the beans, bouillon cube, seasonings, and pepper flakes. Add salt and pepper too. Lower the heat and simmer for 15 minutes.
04 -
Stir in the ditalini and let it cook about 8-10 minutes till it’s soft but not mushy. If it gets too thick, splash in more stock.
05 -
Scoop into serving bowls and sprinkle over Parmesan and parsley.
# Notes:
01 -
Toss in a Parmesan rind while simmering for richer flavor.
02 -
Mash some beans if you want a thicker texture.
03 -
Tastes even better after sitting overnight.