Pasta e Fagioli for Two Recipe

Introduction

Pasta e Fagioli is a comforting Italian soup that combines beans and pasta in a flavorful broth. This simple recipe serves two, making it perfect for a cozy meal with minimal effort. Enjoy a warm, hearty bowl packed with rustic flavors.

Ingredients

• 2 strips bacon, chopped*
• ½ small onion, chopped
• ½ cup finely chopped carrot
• 1 clove garlic, minced
• ½ tsp Italian seasoning
• Pinch of crushed red pepper flakes (optional)
• 2 Tbsp tomato paste**
• 2½ cups low-sodium chicken stock
• 1 cup frozen beans, such as lima or soy
• ½ tsp salt
• ⅓ cup dry orzo (or other small pasta)

Instructions

1. Step 1: Set a large saucepan over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp. Remove all but 2 teaspoons of the bacon fat from the pot and discard the excess fat.
2. Step 2: To the bacon in the saucepan, add the chopped onion and carrot. Cook, stirring occasionally, until softened, about 3-4 minutes. Add the minced garlic, Italian seasoning, and crushed red pepper flakes if using. Stir to combine.
3. Step 3: Add the tomato paste and cook while stirring for 30 seconds to deepen the flavor.
4. Step 4: Pour in the chicken stock, frozen beans, and salt. Increase the heat to high and bring the mixture to a boil.
5. Step 5: Stir in the orzo pasta. Once the liquid returns to a boil, reduce the heat to a simmer. Cook, stirring occasionally, until the pasta is tender, about 7-9 minutes.
6. Step 6: Taste and add more salt if needed before serving hot.

Tips & Variations

• Substitute bacon with pancetta or omit for a vegetarian version; use vegetable stock instead.
• Try different small pasta shapes like ditalini or small shells if orzo is unavailable.
• Add a handful of fresh spinach or kale in the last few minutes of cooking for extra greens.
• Use canned beans if frozen are unavailable, but rinse and drain well before adding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the soup has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without bacon?

Yes, you can omit the bacon to make a vegetarian version. Use vegetable stock instead of chicken stock for a fully vegetarian dish. Adding a drizzle of olive oil at the start can add richness.

What can I substitute for orzo pasta?

Small pasta shapes like ditalini, small shells, or even couscous work well in this soup. Choose a pasta that cooks quickly and holds its shape in broth.

Pasta e Fagioli for Two Recipe

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★★★★★

4.6 from 80 reviews

A hearty and comforting Italian classic, Pasta e Fagioli for Two combines crispy bacon, fresh vegetables, and tender orzo pasta in a rich tomato and bean broth. This easy-to-make stovetop soup is perfect for a cozy meal and serves two generously.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

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Meat and Aromatics

• 2 strips bacon, chopped
• ½ small onion, chopped
• ½ cup finely chopped carrot
• 1 clove garlic, minced

Spices and Seasonings

• ½ tsp. Italian seasoning
• Pinch of crushed red pepper flakes (optional)
• ½ tsp. salt

Others

• 2 Tbsp. tomato paste
• 2 and ½ cups low-sodium chicken stock
• 1 cup frozen beans (such as lima or soy)
• ⅓ cup dry orzo (or other small pasta)

Instructions

1. Cook the bacon: Set a large saucepan over medium heat. Add the chopped bacon and cook, stirring occasionally, until it becomes crisp. Remove all but 2 teaspoons of the bacon fat from the pot and discard the rest to control fat content.
2. Sauté the vegetables and spices: Add the chopped onion and carrot to the remaining bacon fat in the saucepan. Cook, stirring occasionally, until the vegetables soften, about 3-4 minutes. Stir in the minced garlic, Italian seasoning, and red pepper flakes if using. Then add the tomato paste and cook, stirring constantly, for 30 seconds to develop flavor.
3. Add liquids and beans: Pour in the low-sodium chicken stock, frozen beans, and ½ teaspoon of salt. Increase heat to high and bring the mixture to a boil.
4. Cook the pasta: Stir in the dry orzo pasta. When the broth returns to a boil, reduce the heat to a simmer and cook, stirring occasionally, until the orzo is tender, about 7-9 minutes. Taste and adjust salt if needed before serving.

Notes

• For a vegetarian version, omit the bacon and use vegetable stock instead of chicken stock.
• You can substitute frozen lima or soy beans with canned cannellini or kidney beans, rinsed and drained.
• The red pepper flakes add a subtle heat; omit if you prefer a milder dish.
• Orzo can be replaced with other small pasta shapes like ditalini or small shells.
• Cooking times may vary slightly depending on the pasta brand used.

Keywords: Pasta e Fagioli, Italian soup, bacon pasta soup, bean soup, quick stovetop soup, orzo soup