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White bowl of pasta e fagioli soup with spoon.

Pasta e Fagioli for Two Recipe

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: Italian

DESCRIPTION

Make this perfect pasta e fagioli soup for two recipe when you don’t need a big pot of soup. It’s quick to make, but full of flavor.


Ingredients

  • 2 strips bacon, chopped*
  • 1/2 small onion, chopped
  • 1/2 cup chopped carrot
  • 1 clove garlic, minced
  • 1/2 tsp. Italian seasoning
  • Pinch of crushed red pepper flakes (optional)
  • 2 Tbsp. tomato paste
  • 2 and 1/2 cups low-sodium chicken stock
  • 1 cup frozen beans, such as lima or soy
  • 1/2 tsp. salt
  • 1/3 cup dry orzo (or other small pasta)

Instructions

  1. Set a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove all but 2 teaspoons of the bacon fat from the pot and discard.
  2. To the bacon in the saucepan add the onion and carrot. Cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, Italian seasoning, and red pepper flakes (if using). Stir. Add the tomato paste and cook while stirring for 30 seconds.
  3. Pour in the stock, frozen beans, and salt. Increase heat to high and bring to a boil. Stir in the orzo. Once the liquid comes back to a boil, reduce the heat to a simmer and cook, stirring occasionally, until pasta is tender, 7-9 minutes. Taste and add more salt, if desired.

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Notes

*If you’d like to omit the bacon, sauté the vegetables in 1 teaspoon of olive oil instead.