YIELDS

6 Servings

PREP TIME

10 mins

COOK TIME

35 mins

TOTAL TIME

45 mins

Pasta Fagioli

Ingredients

120 g D'Orsogna Shortcut Bacon, diced
5 cup Chicken Stock (or water)
500 g Rigatoni Divini
1 Crushed Tomatoes Can
1 Chickpea Can
1 Cannellini Beans Can
1 Onion, finely chopped
2 tbsp Extra Virgin Olive Oil, plus more for drizzling
1 Potato, diced
1 Fresh Rosemary Sprig
Parmigiano-Reggiano, for serving
Salt and Pepper, to taste

Method

1

Heat a large soup pot over medium-high heat. Add oil, onions, garlic, and bacon. Cook the bacon lightly for about 4 minutes until it begins to crisp. Season with a pinch of salt and pepper, then remove and discard the garlic.

2

Stir in the potatoes, tomatoes, and broth. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Let it simmer on low for 20 minutes, stirring occasionally.

3

For a thicker, creamier texture, use an immersion blender or the back of a fork to mash some of the potatoes before adding the beans. Stir in the chickpeas and beans, then add a sprig of fresh rosemary. Simmer for another 5 minutes.

4

Add the cooked pasta to the pot and let it cook for an additional 2 minutes, allowing the flavors to meld beautifully.

5

Serve the soup topped with a generous sprinkle of grated Parmigiano-Reggiano for added flavour and richness.

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