Italian soup with pasta and beans
8 servings
50 minutes
Italian soup with pasta and beans is a hearty dish that embodies the cozy home cooking of Italy. The roots of this soup trace back to traditional recipes of Italian peasants using simple yet rich flavors. The delicate aroma of bacon and oregano unfolds in a thick tomato broth that soaks the orzo pasta and tender cannellini beans, creating a harmony of textures and tastes. This soup is perfect for cold days when you crave something warming and nourishing. Topped with fresh parsley and parmesan, it gains a refined aftertaste, while a drizzle of olive oil adds depth. It can be served as a standalone dish or alongside crusty bread that beautifully complements the rich flavor of the soup.
1
Cut the bacon into medium pieces and fry in a thick-walled pot over medium heat for about 8 minutes until crispy. Add finely chopped onion, garlic, oregano, and pepper flakes. Fry for another 5 minutes until the onion becomes soft. Pour in the tomatoes with juice, pre-washed beans, broth, water, and season with salt. Bring to a boil and cook for 10 minutes.
- Bacon: 110 g
- Onion: 1 head
- Garlic: 4 cloves
- Oregano: 5 g
- Red pepper flakes: pinch
- Canned tomatoes in pieces: 780 g
- Cannellini beans: 850 g
- Chicken broth: 3.5 glasss
- Water: 2.5 glasss
- Salt: 1 teaspoon
2
Add the pasta and cook it until al dente. After removing from heat, sprinkle with chopped parsley, pepper, and more salt if needed.
- Orzo pasta: 220 g
- Parsley: 10 g
- Ground black pepper: to taste
- Salt: 1 teaspoon
3
Pour into plates, drizzle with olive oil, and sprinkle with grated Parmesan.
- Extra virgin olive oil: 3 tablespoons
- Parmesan cheese: 50 g