Save this Fine CookingSee original recipe on

Pasta E Fagioli

Pasta E Fagioli


  • 8 slices bacon, cut crosswise into 1/4-inch-wide strips
  • 3 medium red onions, finely chopped
  • 3 medium cloves garlic, minced
  • 1/2 tsp. dried rosemary
  • 2 quarts lower-salt chicken broth
  • two 15-1/2-oz. cans chickpeas, rinsed and drained
  • 14-1/2-oz. can petite-cut diced tomatoes
  • 4 medium carrots, peeled, halved lengthwise, and thinly sliced
  • 3 medium celery ribs with leaves, thinly sliced crosswise
  • 1 slender 3-inch cinnamon stick
  • kosher salt and freshly ground black pepper
  • 1 cup tubettini (or other small pasta)
  • 1-1/2 tsp. red-wine vinegar; more to taste
  • grated or shaved parmigiano-reggiano for garnish