Edamame Pasta e Fagioli

Edamame Pasta e Fagioli
With Bacon and Carrots

This easy, satisfying soup takes a cue from pasta e fagioli, the Italian combination of pasta and beans. Here, the beans are edamame—young soybeans—which pair surprisingly well with smoky bacon, carrots, garlic, and rosemary in a rich savory chicken broth. Small elbow macaroni completes the pasta-and-bean combination, while a finishing drizzle of extra-virgin olive oil, Parmigiano-Reggiano, and red pepper flakes brings everything together.

I use the refrigerated, shelled edamame from Trader Joe’s. They come vacuum-packed, fully cooked, and ready to eat hot or cold, making them especially convenient for this soup. Since they only need to be heated through, they go in toward the end. Edamame are also a good source of protein and fiber, adding a nutritious boost to this simple soup.

Edamame Pasta e Fagioli Recipe

Ingredients

1 T. extra-virgin olive oil, plus more for serving
4 thick slices bacon, cut crosswise into 1/2-inch pieces, large areas of fat removed
3 small carrots, sliced
1/4 onion, small dice
2 garlic cloves, minced
2 rosemary sprigs
1 qt. chicken stock
1 c. small elbow macaroni
9 oz. shelled edamame
Coarse sea salt
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano, for serving
Red pepper flakes, for serving
Fresh rosemary, for garnish
Crusty bread, for serving

Method

In a large saucepan, heat the olive oil over medium heat. Add the bacon and cook until it begins to brown. Add the carrots, onion, garlic, and rosemary and cook, stirring occasionally, until the vegetables begin to soften. Add the chicken stock and simmer over low heat until the carrots are tender.

Meanwhile, bring a medium saucepan of salted water to a boil. Add the macaroni and cook al dente. Drain and set aside.

Discard the rosemary sprig. Season the soup to taste with salt and pepper. Add the edamame and simmer just until heated through, then stir in the cooked macaroni. Serve immediately so the macaroni does not overcook.

Ladle into bowls and finish with a drizzle of extra-virgin olive oil, freshly grated Parmigiano-Reggiano, and red pepper flakes. Garnish with fresh rosemary and serve with crusty bread.

Recipe inspired by Chef Mike Lata’s Fava Bean Pasta e Fagioli for Food & Wine.