Kayla’s Pasta e Fagioli

Ingredients

Lots of Garlic (to most 5-8 cloves, to me 10-15 cloves)

Lots of Basil (I used dried basil because the basil at the store was brown)

1lb Bacon

Pepperoni Stick – diced

1-2 cups Chicken Broth

2 14oz cans of Diced Tomatoes with basil and oregano

2 14oz cans of Cannelloni Beans

1 Box Ditalini Pasta

Salt and Pepper to taste (Taste your soup before adding to see if you even need this)

Grated Parm for serving

Directions

Cut Bacon into bite sized pieces and fry till crispy. Then remove from pot but leave a little grease for flavoring.

Add a little EVOO and sauté garlic and basil till fragrant. (about 3-5 minutes on low)

Add Bacon and Pepperoni and mix well.

Add beans, tomatoes and mix well.

Add chicken broth (at your discretion – more if you like your soup “soupy” and less if you like it more hearty)

Bring to a boil and then simmer on low for 30 minutes.

Serve over pasta.

I cook and keep the pasta separate. Add to bowl before serving so it doesn’t soak up all the liquid in the soup or over cook. I cook all my pasta al dente.

Victoria’s Modifications

Instead of Bacon I used a mix of diced pancetta and diced prosciutto

2 bay leaves (because why not)

The End Result

The smell that filled my house was unreal and I could NOT wait to eat this. It sure did not disappoint. It was so full of flavor, hearty, and filling. Will warm you right up on a cold winter day. This will certainly be in my rotation. I may just go out on a limb and say best Pasta e Figioli I have ever had. Super easy and super delicious.

My Advice: Make double, you are going to want it. I am going for seconds 🙂