Soups are nourishing for the body and soul. This Pasta e Fagioli recipe is nutrient-dense, made from local ingredients, and delicious. That covers all of my criteria for a healthy meal that promotes a happy, healthy mind and body.

Soup is a wonderful meal for sharing with friends and family, and creates a nourishing sense of community.

 

Pasta e Fagioli adapted from Elise Richer Always In Season

Serves 4-6

3 cups bone broth

4 slices bacon, chopped

4 cups cooked beans

2 cup cooked al dente pasta, small like ditalini

1 Tbsp. olive oil

1 Tbsp. butter

1 small onion, chopped small

1 rib celery, chopped small

1 carrot, chopped small

3 cloves garlic, pressed or minced

½ tsp. dried crushed rosemary

½ tsp. red pepper flakes

2 Tbsp. tomato paste

Salt and pepper to taste

Parmesan cheese

 

In a heavy bottom soup pot or Dutch oven, brown the bacon until crispy. Remove excess fat, leaving 1 tablespoon in the pan. Add the beans and stir to coat. Add ¾ cup broth, scraping the bottom of the pan. Cook until liquid is mostly evaporated. Adjust for salt and pepper. Remove to bowl and set aside.

Sauté vegetables in butter and olive oil until tender and browned about 8 minutes. Add in herbs and seasonings, cook 30 seconds. Add tomato paste and cook stirring constantly for 2 minutes. Add ¾ cup broth to incorporate browned bits. Add the bean and bacon mixture and cup of broth to the vegetables and simmer briskly. Add the remainder of the broth, heat to desired temperature. Serve with pasta and cheese.

 

Optional: more Italian seasonings, more vegetables, chicken or beef

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