16 Bean Pasta e Fagioli Soup

Any small pasta will work. If the soup mix consists of only uncooked beans, then follow the directions. But if using quick cook packaged mix, add it to pasta in step 10.

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Step 1

Place the bean mix in a bowl, add cold water to cover by 2 inches, and refrigerate overnight.

Step 2

Drain the beans and rinse well.

Step 3

Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat, and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender, and the skin will peel away when you blow on a bean.

Step 4

Meanwhile, heat the oil in a Dutch oven over medium heat.

Step 5

Add the bacon and onion and sauté over medium to medium-high heat for 12 to 18 minutes, until browned.

Step 6

Add the garlic and red pepper flakes and sauté for one minute.

Step 7

Add the tomatoes, wine, 4 cups of chicken stock, 1 Tbsp salt, and 1 tsp black pepper, and turn off the heat.

Step 8

Drain the beans and add two-thirds of them to the soup.

Step 9

Pass the remaining beans through a food mill, discarding the skins.

Step 10

Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat, and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender.

Step 11

Add up to 2 more cups of chicken stock if the soup is too thick.

Step 12

Stir in the Parmesan and the vinegar.

Step 13

Ladle the soup into bowls and add a swirl of olive oil, a sprinkle of Parmesan, and some basil. Serve hot with extra Parmesan on the side.