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
- 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.
- 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.
- 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.