Pasta e fagioli

The air is getting colder and the days are getting shorter – it is the perfect time to enjoy warm wintry soups! Creamy and full of flavor, pasta e fagioli is a traditional soup from Italy’s Veneto region and will for sure warm your heart and soul. This is one of my personal favorites, and you will like it for sure, too. Serve the soup with a freshly baked baguette and a salad. Enjoy!

Ingredients: 

5 sprigs of fresh thyme

3 sprigs of fresh rosemary

3 bay leaves

olive oil

1 onion, chopped

4 garlic cloves, chopped

ca. 100 gr bacon, in cubes

1.5 l chicken broth

800 gr kidney beans

1.75 dl elbow macaroni

Garnish:

olive oil

black pepper, freshly ground

fresh thyme

Instructions: 

Pasta e fagioliPrepare a sachet of herbs by wrapping the thyme, rosemary and bay leaf together and secure it with a piece of thread. Heat olive oil in a pan over medium heat. Add the onion, bacon, chopped garlic cloves and saute until the onion is tender, ca. 3-5 minutes. Add the broth, beans and the sachet of fresh herbs. Bring to a boil, then decrease the heat and let the vegetables simmer for about 10-15 minutes until they are very tender. Discard the sachet.

Puree 1 liter of the soup in a blender until smooth. Meanwhile, cook the elbow macaroni in the remaining soup according to the instructions of the package, for about 7-8 minutes. Return the smooth puree to the remaining soup and stir well. If necessary, warm it up a little bit. Season each plate with a little bit of olive oil, black pepper and fresh thyme leaves and serve.

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