Simple and quick dinner that's full of flavor. If you don't have cherry tomatoes, substitute a can of crushed tomatoes.
Course Main Course
Keyword Pasta Fagioli, soup
Prep Time 5minutes
Cook Time 18minutes
Total Time 23minutes
4 stripsbacon, diced
1cuponion, diced(about half a large onion)
2carrots, peeled and chopped
2cupscherry tomatoes, halved
6cups chicken broth
1canpinto beans(can substitute cannellini beans)
6ouncessmall pasta(small shells or ditalini)
grated parmesan for serving, optional
Heat a large pot or dutch oven over medium high heat. Add the bacon and cook until starting to lightly brown, about 4 minutes. Stir in the onion, carrots, and celery, and cook for another 4 minutes, until vegetables start to soften. Add in the garlic, cherry tomatoes, and seasonings, and cook until the tomatoes start to wilt, about 3 minutes.
Pour in the broth and beans and bring to a simmer. Add in the pasta and cook until al dente. Serve with a sprinkle of parmesan.
Make-ahead tip: Make the entire batch of soup but boil the pasta separately. Cool and store both the soup and pasta in the fridge in separate containers. When ready to eat, add the pasta to the soup.
Recipe courtesy of This Delicious House. Sign up for more recipes today at https://thisdelicioushouse.com