Fall temperatures gets me super excited about making soups, stews and Grandma Beef Chili Recipe  The temperatures dropped pretty quickly here in Virginia so I have been makign soups for a couple of weeks now.  Here is a classic Italian Soup recipe, Pasta e Fagioli.  Super quick

I wanted to share a favorite soup recipe with you. This was my first attempt using a recipe for Pasta e Fagioli. My grandmother made a similiar recipe that she called beans and pasta and I have never tried another one!

How to Make Pasta e Fagioli Italian Soup

I picked the recipe from one of Giada’s cookbooks since she is of course Italian.  More importantly, I was curious how her version compared to our families.

I love cooking soups because not only are the easy but they really do warm the soul and belly. Unlike soups you purchase in a can you can really control the sodium levels when making it homemade. Plus if you family hates a particular ingredient, say celery, eliminate it and add you other favorite vegetables.

Soups are very flexible and most can be made in a crock pot or on the stove in under 1 hour.

We did use pancetta in our version, and just asked the deli counter for a few slices instead of buying an entire pre package. If you want to make this into a vegetarian soup, just eliminate the pancetta and use vegetable broth instead.

So grab a bowl and a loaf of bread for a rounded out meal that will help ease those cold nights we will have for months to come.

What is your favorite cool night dish??

Grab a spoonful of this hearty yet simple soup recipe.  Made with pleny of protein and veggies to fill your bellies.  All of my grandmother’s meals were filled with love.

Pasta e Fagioli Soup
Recipe adapted from Giada De Laurentiis

Other Classic Italian Recipes:

Grandma B Italian Meatballs and Pasta Sauce

15 Best Make Ahead Dinners For Weeknights

Perfect Italian Salad Recipe: Panzanella salad

Homemade Pesto and Pesto and Pea Pasta Salad Recipe

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Pasta e Fagioli Italian Soup

Yield: 6 people

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Pasta e Fagioli is a classic Italian Soup that is filled with beans, veggies and love. 

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Ingredients

• 4 sprigs fresh thyme or 1 tsp dried
• 1 large sprig fresh rosemary
• 1 bay leaf
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped onion
• 3 ounces pancetta, chopped
• 2 teaspoons minced garlic
• 5 3/4 cups low-sodium chicken broth
• 2 14.5-ounce cans red kidney beans, drained and rinsed  Or use a combo of what you have in the pantry. (white beans
• 3/4 cup elbow macaroni
• Freshly ground black pepper
• Pinch red pepper flakes, optional
• 1/3 cup freshly grated Parmesan
• 1 tablespoon extra-virgin olive oil

Instructions

1. Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and saute until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
2. Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.

Nutrition Information

Yield 6
Amount Per Serving Calories 252Saturated Fat 5gCholesterol 18mgSodium 269mgCarbohydrates 19gFiber 1gSugar 1gProtein 10g

getables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.

Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.