Pasta e Fagioli with Bacon and Spinach (Pasta and Beans)
Prep time
Cook time
Total time
This pasta e fagioli soup recipe is perfect for a cold winter day. There's a little twist on the traditional Italian version with added bacon and spinach.
Recipe type: Appetizer
Cuisine: Italian
Serves: 8 to 10 servings
  • 3 tbs olive oil
  • 8 oz (roughly 250 g) thick bacon chopped
  • ½ cooking onion diced
  • 3 garlic cloves minced
  • 3 small to medium carrots chopped
  • 1 cup good white wine
  • 2 cans (18.2 fl oz or 540 ml each) cannelloni beans (washed out)
  • 3⅕ cups diced tomatoes
  • 8 cups chicken broth
  • 1¼ chifferini lisci (small elbow pasta)
  • 1½ tsp salt
  • ½ freshly ground black pepper
  • 6 oz (170 g) baby spinach leaves.
  • grated parmesan cheese to top the soup
  1. Heat the oil on high.
  2. Add the chopped bacon and stir.
  3. Continue to stir the bacon until it starts to brown. About 4 to 5 minutes.
  4. Lower the heat to medium high and add the diced onion, chopped carrots and minced garlic.
  5. Add the salt and black pepper.
  6. Continue to stir until the onions look translucent. About 4 minutes.
  7. Add the wine and stir.
  8. Let the wine reduce to about a quarter. About 5 minutes.
  9. Add the diced tomatoes, beans and broth. Stir.
  10. Let the liquid get to a boil.
  11. Add the pasta and reduce the heat to medium. About 4 to 5 minutes.
  12. Let simmer until the pasta is al dente.
  13. Shut off the stove, add the spinach and cover. The spinach will wilt with the left-over heat.
  14. Leave for about 5 minutes.
  15. Uncover, stir well and serve with a generous portion of freshly grated pamesean on each plate.
Recipe by Photos & Food at