pasta fazool

Pasta e Fagioli aka &quot;Pasta Fazool&quot; is an Italian stew made from pasta and beans. It is a complete meal made in just one pot and is so incredibly delicious.

Mom's Homemade Pasta Fagioli

tbsp extra virgin olive oil

bacon, diced

onion, diced

garlic, minced

celery,

oregano

tsp kosher salt

tsp black pepper

tsp crushed red pepper flakes

tomatoes

chicken broth

ditalini pasta

cannelini beans

cheese

Heat olive oil in a large pot over medium heat. While the oil is heating, dice up the bacon, celery, onions, and garlic.

Once the oil is hot, add the diced bacon. Cook until the bacon is about 75% cooked. Then add celery and onions.

When the onions are translucent and soft, add all of the spices - salt, pepper, oregano, minced garlic, and red pepper flakes.

Cook for a few minutes, until garlic is fragrant, then add diced tomatoes and chicken broth. Bring this to a boil.

If you are going to add Italian sausage, begin cooking that now in a skillet. Once it is fully cooked, set it off to the side to drain on a towel while you finish cooking your soup.

Once the broth is boiling, add the ditalini pasta. Cook the pasta for 10 - 15 minutes, until the pasta is tender. Make sure to stir this pretty regularly throughout the cooking process to ensure that the pasta does not get stuck to the bottom of the pot. If you want to add a little more flavor, you can add the rind of a block of parmesan cheese. (I save the parmesan rinds in the freezer when we finish up a block.)

Once the pasta is tender, add the cannellini beans (and Italian sausage if you&#039;re using it.) Cook for about 5 more minutes, until the beans are nice and soft.

Remove from heat and serve with grated parmesan cheese on top.

Pasta e Fagioli is a classic, budget-friendly Italian soup that combines beans, pasta, vegetables, and a flavorful tomato-based broth.

Pasta e Fagioli

olive oil (0.13)

onion, finely diced (0.37)

carrots, finely diced (0.29)

celery, finely diced (0.32)

garlic, minced (0.32)

tsp red pepper flakes (0.04)

tsp dried oregano (0.08)

salt (0.02)

tsp pepper (0.02)

15 ounces. can cannelinni beans (0.89)

28 ounces. can crushed tomatoes (1.69)

water

vegetable broth* (0.24)

ditalini (uncooked)** (0.39)

Parmesan cheese (0.36)

Flat-leaf Italian parsley, roughly chopped (0.35)

Chop the bacon into smaller pieces and place them in a large pot with 1 Tbsp of olive oil. Fry on medium heat until the bacon is brown and crispy (around 10 minutes).

While the bacon is frying, finely dice the onion, carrots, and celery; and mince the garlic.

Remove half of the cooked bacon from the pot with a slotted spoon and set aside, leaving behind the rest of the meat and any rendered fat in the pot.

Add the finely diced onions, carrots, celery, minced garlic, oregano, red pepper flakes, and a pinch of salt and pepper to the pot. Saute the vegetables on medium-high heat until they are softened (around 6 minutes).

Add the white beans, canned tomatoes (with juices), water, and vegetable broth to the pot. Stir everything to combine, then bring the soup up to a boil. Once boiling, let it cook for another 5 minutes or until the vegetables have softened.

Add the pasta to the soup and cook, uncovered, according to the package directions, stirring frequently to prevent the pasta from sticking to the bottom of the pot.

Remove the pot from the heat and stir in the grated Parmesan cheese and chopped parsley. If the broth has reduced too much (the pasta will absorb a lot of the flavorful broth as it cooks), add another ½ cup of water, taste it, and adjust the seasonings again if needed.

Serve Pasta e Fagioli in bowls topped with the reserved bacon, chopped parsley, grated parmesa cheese, fresh-cracked black pepper, , and a side of warm, crusty bread.

Warming and filling, simple and frugal, and a complete meal in one bowl - you can&#x27;t go wrong with my traditional, veggie-packed pasta fagioli (aka pasta fazool)!

Pasta Fagioli (vegan)

soffritto

vegetable broth

white beans

tbsp flat leaf parsley (finely chopped)

plum tomato (coarsely chopped)

50 g mixed short pasta ((dry weight))

Sea salt and pepper (to taste)

black pepper

Vegan parmesan

Vegan sausages (sliced)

crusty bread

Add the soffritto to a large pan, along with the vegetable broth. Bring to the boil, then reduce the heat, and simmer for 5 mins.

Add half the beans and all of the tomato.

Mash the remaining beans, then add to the soup. Add the pasta, kale, and parsley, and stir.

Cook gently for another 8-10 minutes, until the pasta is al dente, stirring once or twice to prevent the mixture sticking, then turn off the heat, and skim the soup to remove any froth.

Ladle into dishes or bowls, grind a little black pepper over the top, and serve.

Add a few slices of vegan sausage during the last 5 mins of simmering. You could also finish the soup with a sprinkling of vegan parmesan, and serve with a chunk of fresh crusty bread or sourdough.

Optional

Pasta &amp; Beans.. one of my all time favourite combinations. So simple, and so satisfying. x

This is a beautiful recipe, full of wonderful flavours! I learned something new! Thanks! :)

What a lovely soup!  I eat a lot of soups at this time of year and often just throw whatever is in the fridge into the soup plus a tin of beans.   Interesting to read about the soffrito and how universal it is throughout Europe but with just a few variations.  Thank you so much!

Pasta Fazool, or Pasta e Fagioli, is a hearty and budget friendly soup that&#x27;s perfect for feeding a crowd.

Pasta Fazool (Pasta e Fagioli)

Tbsp extra virgin olive oil

½ medium onion, diced

carrots,

celery stalks, diced

garlic,

beef

15 ounces can fire roasted diced tomatoes

tomato sauce

thyme

basil

rosemary

½ tsp crushed red pepper

red kidney beans, drained

cannellini beans, drained

bay leaf

inch parmesan rind (optional)

salt,

pepper,

parsley,

Heat olive oil in a large pot or...

Heat olive oil in a large pot or dutch oven over medium heat. Add onion, carrot and celery. Sauté until the vegetables become soft, stirring frequently to avoid browning them.

Add garlic and cook for 1 minute.

Add ground beef and crumble with a wooden...

Add ground beef and crumble with a wooden spoon. Cook, stirring occasionally, until no pink remains.

Add diced tomatoes, tomato sauce, thyme, oregano, basil,...

Add diced tomatoes, tomato sauce, thyme, oregano, basil, rosemary and crushed red pepper. Bring to a simmer and cook for 5 minutes.

Add in beans, chicken broth, bay leaf and...

Add in beans, chicken broth, bay leaf and parmesan rind. Simmer for 15-20 minutes.

Stir in pasta. Simmer for 10-15 minutes, until...

Stir in pasta. Simmer for 10-15 minutes, until the pasta is tender. Taste and adjust for salt and pepper.

Serve in bowls garnished with fresh parsley.

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Mom's Homemade Pasta Fagioli

Pasta e Fagioli

Pasta Fagioli (vegan)

Pasta Fazool (Pasta e Fagioli)

Top 4 pasta fazool recipes from across the web

The most viewed pasta fazool recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mom's Homemade Pasta Fagioli

Pasta e Fagioli

Pasta Fagioli (vegan)

Pasta Fazool (Pasta e Fagioli)

The most viewed pasta fazool recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine