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.

Warm up your week with this mouthwatering Italian soup, packed with vegetables and beans. It&#039;s not only delicious but good for you too!

Pasta E Fagioli Soup

olive oil

garlic (large, chopped)

Carrots (chopped)

celery (chopped)

onion (chopped)

oz canned tomatoes (crushed, chopped or pureed tomatoes)

chicken (or vegetable stock)

oz Cannellini Beans (two 14

Parmesan rind (optional)

Pasta

Flat leaf parsley (A couple of good handfuls, chopped)

Salt and Pepper (To taste)

Heat the oil in a large stock pot, then cook the onion, carrot,&nbsp;and celery until soft.

Make a well in the vegetables, add the garlic and cook another minute.

Pour in the stock, 1 can of beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes, and bring to a boil.

Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the pot. Bring to a boil and then cover and lower the heat to the lowest setting. (stir more frequently if you mash your beans to avoid them sticking and burning in the pan).

Let simmer for 1- 2 hours (although it can cook longer), stirring occasionally.

Remove from heat, remove the rind with a slotted spoon and discard.

Add the pasta, chopped parsley, and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).&nbsp;You can also cook the pasta separately.

Serve in bowls topped with grated Italian cheese and a sprinkling of chopped parsley.

I made this with pancetta added it was wonderful, my brother is long haul driver I froze a quart for him to take. He absolutely loved it. I made rustic bread to accompany it Yummm!

This is exactly what I was looking for! It tasted just like my Nona would make! thanks!

This is the first recipe I’ve ever commented on! This soup is AMAZING and so simple! I pair it with homemade, no-knead Dutch oven bread and it is perfect! I think I make this every other month. Even in the summer!

Amazing! Have been using your recipe for years now. It’s the best pasta fagioli ever!

Thank you for the receipe! Delicious! Followed the receipe to a tee and it was perfect. My husband is super picky but often orders Pasta Fagioli when we go to Italian restaraunts, so I thought what the heck. He loved it! I HIGHLY recommend the parm rind. Also the parm grated on top. Felt it gave the entire soup an incredible taste. Definitely will make again.

My kids are not interested in eating vegetables they just want fast food, now I decide to put something spicy at home. I follow your recipes. http://kitchentuts.com/

Thank you sharing this recipe.  I am a lover of pasta fagioli.  Made this soup using countless recipes and eaten this at numerous places.  Living in NYC I've had this soup made different ways.  

But your recipe...is my first choice!  I can eat this daily.  It always comes out delicious and I love it!  AMAZING!

This recipe is my most requested recipe, by far!  And for good reason, it’s freaking&hellip;

Olive Garden's Pasta e Fagioli Soup

½ beef

box of Ditalini pasta (Barilla pref.)

(24 oz.) petite diced tomatoes

tomato juice (V8 if you pref.)

can Great Northern beans

can dark red kidney beans

celery, sliced 1/8” thick

yellow onion, finely chopped

matchstick carrots

TBL fresh garlic, minced

TBL EVOO

TBL Good Seasons Italian dressing mix

TBL Kosher salt

TBL black pepper

More salt & pepper,

This easy Pasta e Fagioli is a cozy Italian soup made with sausage, white beans, pasta, and veggies simmered in a flavorful tomato-heavy broth. It's quick to go from stove to table and perfect for a hearty meal.

Pasta e Fagioli (Italian Pasta and Bean Soup)

extra virgin olive oil

sausage

onion (, diced)

celery (, diced)

carrots (, diced)

garlic

Italian herb blend

tomato paste

broth

ditalini ((or other small pasta))

parmigiano reggiano rind ((optional))

cannellini beans ((two 15-ounce cans))

Kosher salt and black pepper

flat-leaf Italian parsley

Heat oil in a 4 to 5 quart soup pot or Dutch oven over medium until the surface of the oil shimmers. Add the ground sausage. Break up any large chunks as it browns, stirring to cook all sides of the pieces.

When the sausage is mostly browned, stir in the onions, celery, and carrots. Saute for 5 to 8 minutes, until the veggies are softened and just starting to take on a golden color.

Add the garlic, dried herbs, tomato paste, and crushed tomatoes to the pot. Mix well with the vegetables, and let cook for 2 to 3 minutes.

Pour in the broth, 1 cup of water, and 1 teaspoon salt, and increase heat to bring the soup to an active boil.

Add the cheese rind, if using, and pasta. Adjust the heat to maintain a bubbly simmer. Cook for 8 to 10 minutes, stirring frequently and scraping the bottom of the pot to ensure that the pasta is not sticking to it.

Reduce the heat to medium-low and stir in the beans. Let the soup heat through for another 10 minutes.  Fish out and discard the parm rind.

Taste, and add salt and pepper as needed, re-tasting, and stirring well between additions.

Stir in the parsley, and serve the soup with the shredded cheese on the side.

Made this a few weeks ago and didn't pin the recipe. I couldn't find it searching google but, thank goodness, I found it deep in my search history. My seven year old son loved this so much he requested it again. I double the recipe and make a huge pot to last us a few days.

However you say it, this was amazing! I used elbow macaroni because I had lots of it, but family ate the pot empty. I served it with garlic breadsticks that we dipped in the bowl. So good!

Pasta fagioli is a comforting Italian-American soup made with cannellini beans, ditalini pasta, tomato, pancetta, and Parmigiano Reggiano cheese.

Pasta Fagioli

pancetta (diced)

garlic (minced)

onion

hot red pepper flakes

cannellini beans (drained, but don't rinse)

water (to start but add more as needed)

plum tomatoes

rosemary (optional)

ditalini pasta (or small shells, elbows, etc)

Parmigiano rind (optional)

salt and pepper (to taste)

In a large heavy pot saute the pancetta in 1 tablespoon of olive oil for 7-10 minutes over medium heat or until the pancetta has rendered most of its fat.

Next, add in the onions and saute for 5 minutes then add in the garlic and cook for 1-2 minutes more until just golden.  Finally, add the hot red pepper flakes and cook for 30 seconds.

Next, add in 6 cups of water, 1 teaspoon of kosher salt, and the plum tomatoes and give it all a stir.  Add in the drained beans, the rosemary if using, and the Parmigiano Reggiano rind (if you don’t have one, you can use a bit of grated cheese or just omit) and bring to a boil for 5 minutes.

Lower the heat to medium and crush some of the beans by smashing them against the side of the pot with a wooden spoon. For a creamier consistency use an immersion blender, or spoon 1/3 of the beans into a regular blender and pulse.  If using an immersion blender, remove the rosemary sprig and parm rind before blending. Don&#39;t blend too much so that some of the whole bean texture is maintained.  Make sure to do this step before adding the pasta!

Add in the pasta and cook until al dente.  Keep an eye on the pot and stir very frequently to avoid sticking. The pasta will absorb much of the liquid so add more water as needed.  The final consistency of the pasta e fagioli is 100% a personal preference.  If you like it soupier, add more water!

Once the pasta is al dente turn off the heat and taste test.  Adjust salt (will probably need a good amount), pepper, and hot red pepper to taste.

When satisfied with the taste, serve in bowls with crusty bread.  Offer grated cheese, hot red pepper flakes, or black pepper on the side and drizzle some high-quality extra virgin olive onto each bowl.  Enjoy!

James &amp; Tara, this recipe is great! It's so much greater than the sum of its parts. I've never had pasta e fagioli this good. A few notes for anyone else: I used 14 oz crushed tomatoes instead of the whole tomatoes. I added a tsp of veggie bouillon too, though I don't think it actually needed it. Definitely used fresh rosemary, and I also topped it with a bit of basil since I had some. Oh, and my store was out of ditalini, so I used wagon wheels, and they were great, too.

Love ~ Love your recipes!!! I have made this one of yours! I had to substitute a few things, but I'm a fan and my husband. I have to cook them all, atleast I want to try and make all of them...ha I'm not a very good cook. Though, when I do my husband likes it.  I pre-ordered your cook book. It seems like forever to be available to ship.

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Mom's Homemade Pasta Fagioli

Pasta e Fagioli

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Pasta Fazool (Pasta e Fagioli)

Pasta E Fagioli Soup

Olive Garden's Pasta e Fagioli Soup

Pasta e Fagioli (Italian Pasta and ...

Pasta Fagioli

Top 8 pasta fazool recipes from across the web

The most viewed pasta fazool recipes by Recipe Cart users, saved from over 20,000 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)

Pasta E Fagioli Soup

Olive Garden's Pasta e Fagioli Soup

Pasta e Fagioli (Italian Pasta and ...

Pasta Fagioli

The most viewed pasta fazool recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine