The Bulgarian BEAN SOUP I Grew Up Eating... That I Turn Into Pasta E Fagioli-ISH

cannellini beans

🥗Healthier: navy beans

💰Cheaper: pinto beans

Navy beans are lower in calories, while pinto beans are often less expensive.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Pecorino

Nutritional yeast adds a cheesy flavor without dairy, while Pecorino is often more affordable.

Soak large white beans in cold water overnight.

Drain the soaked beans and place them in a pot, covering with fresh cold water.

Bring the beans to a boil, then drain the first water.

Fill the pot with fresh cold water again and return to the stove.

Cook the beans until tender, changing the water only if they weren't soaked.

Dice the onion and crush the garlic, leaving some cloves whole.

Char the dried chilies on the burner.

Add diced onion, charred chilies, and garlic to the beans along with the vegetable stock cube.

Cook until the beans are tender, then add salt to taste.

Pour a portion of the soup into a smaller pot and add small pasta and cooked thick sliced bacon.

Cook until the pasta is done, then add Parmesan cheese, black pepper, and olive oil.

Stir to emulsify the cheese into the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens