Pasta fagioli with bacon

    1 hour 10 min

    A delicious Italian pasta and bean recipe. Bacon is simmered with beans and penne in a seasoned tomato soup base. It's perfect when served with grated Parmesan and crusty bread.

    26 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 7 cloves garlic, whole
    • 1 large onion, finely chopped
    • 6 rashers streaky bacon, cut into small pieces
    • 1 pinch crushed chillies
    • 225g passata
    • 1/2 teaspoon dried basil leaves
    • 1/2 teaspoon dried oregano
    • salt and pepper to taste
    • 2 cubes chicken stock
    • 1 (410g) tin cannellini beans, with liquid
    • 2 litres water
    • 350g penne pasta

    Prep:50min  ›  Cook:20min  ›  Ready in:1hr10min 

    1. In a large pot over medium heat pour in olive oil. Saute whole garlic cloves, onion, bacon and crushed chillies; cook until onion is translucent. Add passata, basil, oregano, salt and pepper; cook on low for 10 minutes.
    2. Stir in stock cubes, cannellini beans and water; cook for 30 minutes. Remove the 7 whole garlic cloves, discard 3 and crush the remaining 4; return to pot. Add uncooked pasta and continue cooking until pasta is done. Mixture should be slightly soupy. Serve immediately.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (20)


    excellent. I did make some changes though. I added half the garlic to begin with and leave it in there. I added 2 small carrots shredded, 2 celery stalks chopped small, 2 cans chunky tomato sauce with italian seasoning and 2 cans white beans. I double the spices and add only 2 cups of water. I don't ever add the pasta directly to the soup. I add it to each bowl as I am ready to serve because pasta will continue to cook in the soup and you will have mush. If you have left overs, they freeze well - without the pasta.  -  03 Aug 2007  (Review from Allrecipes US | Canada)


    this is really watery, you'd have to puree some beans to get any thickness to it. The flavour is really like canned soup with garlic (and I love garlic).  -  13 Jan 2005  (Review from Allrecipes US | Canada)


    your recipe was on the money. I'm a retired chef of 40 years & did much italian cuisine This is similar to the way I use to make it except I used fresh herbs, cut back on the garlic & used real chiken stock. For those that complained about it being to watery. It's suppose to be soupy. Great for dunking in french or italian bread. Excellent recipe.  -  04 Jan 2012  (Review from Allrecipes US | Canada)