Description
This Italian Pasta e Fagioli Soup is a warm, nourishing dish full of classic Italian flavors that combines tender pasta, creamy cannellini beans, smoky turkey bacon, fresh herbs, and a sprinkle of plant-based cheese. With a rich savory broth enhanced by natural grape juice and vegetable broth, this hearty soup offers comfort and satisfaction in every spoonful, perfect for cozy dinners and customizable to your taste.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 slices smoked turkey bacon, chopped
Herbs and Flavoring
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 cup crushed natural tomatoes
- 1/2 cup grape juice (natural)
- 4 cups vegetable broth
- 2 tablespoons vegetarian Worcestershire sauce (natural)
Main Ingredients
- 1 can (15 oz) cannellini beans, drained and rinsed
- 3/4 cup small pasta shapes (such as ditalini)
Finishing Touches
- 1 teaspoon natural gelling agent
- 1/4 cup plant-based cheese, grated
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and chopped smoked turkey bacon. Sauté until the bacon is golden and the onions are translucent, creating a flavorful foundation rich in aroma.
- Build Flavor with Herbs and Tomatoes: Add fresh rosemary and thyme sprigs along with crushed natural tomatoes to the pot. Stir well and cook for several minutes until the tomatoes slightly break down, releasing sweet and tangy notes into the mixture.
- Deglaze and Add Liquids: Pour in grape juice (natural) to deglaze the pot, scraping any browned bits off the bottom to incorporate smoky bacon flavor. Then add vegetable broth and stir in vegetarian Worcestershire sauce (natural) for an umami boost.
- Add Beans and Cook Pasta: Drain and rinse the cannellini beans before adding them to the pot. Bring the soup to a gentle simmer then slowly stir in the small pasta shapes. Cook until pasta is tender but still firm to the bite, about 8 to 10 minutes.
- Thicken and Finish: Sprinkle natural gelling agent over the soup while stirring to lightly thicken the broth. Adjust seasoning with salt and pepper, remove herb sprigs, then ladle soup into bowls and top with grated plant-based cheese and fresh parsley.
Notes
- Choose small, tubular pasta shapes like ditalini or small shells for best results.
- Do not overcook pasta; add it later in the process to maintain texture.
- Sauté aromatics and bacon first to develop a deeply flavored broth.
- Use fresh rosemary and thyme to maximize vibrant herb flavor.
- Reserve a small portion of beans to add at the end for texture contrast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze soup without pasta; add fresh pasta when reheating for best texture.
- Reheat gently with added broth or water if needed to loosen consistency.
- For spicier version, add red pepper flakes or chopped fresh chili.
- Consider adding chopped kale, spinach, or zucchini for extra vegetables.
- Garnish with lemon zest, toasted pine nuts, or a drizzle of extra virgin olive oil for added flair.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Italian soup, Pasta e Fagioli, cannellini beans, turkey bacon soup, plant-based cheese, comforting soup, gluten free pasta soup
