This fresh, non-traditional version of the Italian soup pasta e fagioli uses frozen edamame (soy beans) in place of traditional borlotti beans, along with meaty bits of bacon and a big sprinkling of crumbled feta.
- 1 tablespoon extra-virgin olive oil (plus more for serving )
- 3 slice thick cut bacon (cut crosswise ½ inch thick)
- 1 large carrot (halved lengthwise and cut crosswise into ¼‑inch-thick half-moons )
- 1 yellow onion (cut into ½‑inch pieces )
- 1 clove garlic (peeled and minced)
- 1 (3‑inch) rosemary sprig
- 4 cup chicken stock (or vegetable broth)
- 1 cup dried ditalini pasta (or other small pasta)
- kosher and freshly ground black pepper (to taste)
- 8 ounce frozen, shelled edamame beans (thawed)
- 20–30 mint leaves (to taste, plus more as garnish)
- crumbled feta (to taste)
In a large saucepan, heat olive oil over medium heat. Add bacon and cook, stirring often, until crisp, about 6 minutes. Add the carrot, onion, garlic and rosemary and cook, stirring occasionally, until softened, about 5 minutes. Lower the heat, add the stock, cover and simmer until the carrot is tender, about 6 minutes.
Meanwhile, in a medium saucepan of boiling salted water, cook the pasta according to package directions until al dente, about 10 minutes. Drain.
Discard the rosemary sprig and season the soup with salt and pepper. Add the thawed edamame, cooked pasta, and mint. Spoon the soup into bowls, garnish with a few fresh mint leaves, then drizzle with olive oil, sprinkle with crumbled feta (if using) and serve.