Pasta e Fagioli Soup
The addition of marinara sauce takes this Pasta e Fagioli soup right over the top. It will quickly become a family favorite!
Serves: 8 servings
  • 4 ounces bacon, chopped medium (4 slices)
  • 1 onion, chopped fine
  • 4-6 garlic cloves, minced
  • 1 tablespoon minced fresh oregano (or 1 tsp dried)
  • ¼ teaspoon red pepper flakes
  • 1 28-ounce can diced tomatoes
  • 2 15.5-ounce cans canellini beans, rinsed
  • 3½ cups low-sodium chicken broth
  • 2½ cups water
  • 2 cups marinara sauce
  • salt and pepper to taste
  • 8 ounces small-shaped pasta (about 1¾ cups dry)
  • 1 cup Parmesan cheese, grated
  • Fresh minced parsley* optional garnish for serving
  1. Cook bacon in large dutch oven over medium heat until crisp, about 8 minutes. Stir in onion, garlic, oregano and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in tomatoes, with their juice, beans (drained and rinsed), broth, water, and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes.
  2. Stir in the pasta and cook until slightly underdone. Add marinara sauce and return to heat thoroughly. Add salt and pepper to taste.
  3. Serve garnished with grated Parmesan and parsley.
Suggested pasta: Ditalini, orzo, mini bowtie, or stellini as well as small elbow.
This soup can be prepared through step 1, cooled, covered, and refrigerated for up to 2 days or frozen for up to 1 month. Reheat over low heat and then proceed to step 2.

This recipe adapted from Our Best Bites.
Recipe by Pray Cook Blog at