Description
Italian Pasta e Fagioli Soup is a soul-warming classic Italian dish filled with hearty garden vegetables, tender pasta, creamy cannellini beans, and smoky depth from smoked turkey bacon. This comforting and easy-to-make soup balances rich plant-based flavors and vibrant colors, making it perfect for chilly days and family gatherings. Featuring fresh herbs and a natural gelling agent for texture, it delivers a satisfying meal that can be customized to suit various dietary preferences and ingredient availability.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, finely chopped
- 2 stalks celery, finely chopped
Protein and Vegetables
- 4 ounces smoked turkey bacon, diced
- 1 can (15 oz) cannellini beans, rinsed and drained
- 2 medium tomatoes, diced (or 1 cup fire-roasted tomatoes for variation)
Liquids and Seasonings
- 6 cups vegetable broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt and freshly ground black pepper, to taste
Pasta and Texture
- 3/4 cup small pasta shapes (ditalini, elbow macaroni, or small shells)
- 1/2 teaspoon natural gelling agent
Fresh Herbs and Garnish
- 2 sprigs fresh rosemary
- 2 tablespoons fresh parsley, chopped
- Optional: fresh basil leaves for garnish
- Extra virgin olive oil (natural), for drizzling
Instructions
- Preparing the Base: Finely chop onions, garlic, carrots, and celery. Heat olive oil in a large pot over medium heat. Sauté the vegetables until softened and fragrant, about 5-7 minutes, creating the aromatic foundation for the soup.
- Adding Smoked Turkey Bacon and Liquids: Stir in the diced smoked turkey bacon and cook until slightly crisp to release its smoky flavor. Pour in the vegetable broth and add apple cider vinegar. Bring the mixture to a gentle simmer.
- Incorporating Beans, Herbs, and Seasoning: Add the rinsed cannellini beans, vegetarian Worcestershire sauce (natural), fresh rosemary, salt, and pepper. Let the soup simmer uncovered for 15-20 minutes to allow flavors to meld beautifully.
- Cooking the Pasta: Add the small pasta shapes to the simmering soup. Stir occasionally and cook until pasta is al dente, about 8-10 minutes, ensuring it absorbs some broth but does not become mushy.
- Final Touches with Natural Gelling Agent and Fresh Herbs: Stir in a pinch of natural gelling agent to achieve a pleasantly thick texture. Remove the rosemary sprigs. Garnish with chopped fresh parsley and optionally a drizzle of extra virgin olive oil before serving.
Notes
- Use high-quality vegetable broth for richer flavor.
- Avoid overcooking the pasta by adding it near the end.
- Slowly sauté smoked turkey bacon and vegetables to deepen the taste.
- Taste the soup as you cook to balance acidity and savoriness.
- Garnish generously with fresh herbs and olive oil for brightness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 15 mg
Keywords: Italian soup, pasta e fagioli, hearty soup, cannellini beans, smoked turkey bacon, plant-based soup, comforting meal, easy soup recipe, gluten free soup
