Pasta e Fagioli for Two Recipe

Introduction

Pasta e Fagioli is a comforting Italian soup that combines tender pasta and beans in a flavorful broth. This recipe is perfectly portioned for two, making it an ideal cozy meal for a small gathering or a satisfying weeknight dinner.

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.
2. Step 2: To the bacon in the saucepan, add the onion and carrot. Cook, stirring occasionally, until softened, about 3 to 4 minutes. Add the garlic, Italian seasoning, and red pepper flakes if using. Stir briefly, then add the tomato paste and cook while stirring for 30 seconds.
3. Step 3: Pour in the chicken stock, frozen beans, and salt. Increase heat to high and bring to a boil. Stir in the orzo. Once the liquid returns to a boil, reduce the heat to a simmer and cook, stirring occasionally, until the pasta is tender, about 7 to 9 minutes. Taste and add more salt if desired.

Tips & Variations

• For a vegetarian version, omit the bacon and use vegetable broth instead of chicken stock.
• Swap out orzo for small pasta shapes like ditalini or small shells for a different texture.
• Add a handful of fresh spinach or kale near the end for extra greens.
• If you prefer a thicker soup, mash some of the beans before adding the orzo.

Storage

Store leftover pasta e fagioli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or stock if the soup has thickened. This soup does not freeze as well because the pasta can become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of frozen?

Yes, canned beans work well. Drain and rinse them before adding, and add them after you bring the stock to a boil to avoid overcooking.

What can I substitute for Italian seasoning?

If you don’t have Italian seasoning, use a mix of dried basil, oregano, and thyme in equal parts for a similar flavor.

Pasta e Fagioli for Two Recipe

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★★★★★

4.5 from 330 reviews

A comforting and hearty Italian-inspired soup for two, combining crisp bacon, aromatic vegetables, tender beans, and orzo pasta simmered in flavorful chicken stock. Perfect for a cozy meal with balanced textures and bold flavors.

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

Ingredients

Scale 1x2x3x

Meat and Vegetables

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

Seasonings and Flavorings

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

Liquids and Other

• 2½ 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 Bacon: 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. Sauté Vegetables and Season: Add the chopped onion and carrot to the bacon in the saucepan. Cook, stirring occasionally, until softened, about 3-4 minutes. Then add the minced garlic, Italian seasoning, and crushed red pepper flakes if using. Stir to combine.
3. Add Tomato Paste: Stir in the tomato paste and cook, stirring constantly, for 30 seconds to enhance its flavor.
4. Add Stock, Beans, and Simmer: Pour in the low-sodium chicken stock, frozen beans, and salt. Increase heat to high and bring the mixture to a boil.
5. Cook Pasta: Stir in the dry orzo once boiling. When the liquid returns to a boil, reduce heat to a simmer and cook, stirring occasionally, until the pasta is tender, approximately 7-9 minutes.
6. Final Seasoning: Taste the soup and adjust salt as needed before serving.

Notes

• You can substitute the frozen beans with fresh or canned beans if preferred, adjusting cooking times accordingly.
• For a vegetarian version, omit bacon and use vegetable broth instead of chicken stock.
• If you prefer a spicier soup, increase the crushed red pepper flakes to taste.
• Using low-sodium chicken stock allows better control over salt levels.

Keywords: Pasta e Fagioli, Italian soup, bacon soup, orzo soup, easy pasta soup, hearty soup, comfort food