Pasta e Fagioli an Old World Style Pasta & Bean Soup Recipe
Pasta e Fagioli - From Our Kitchen To Yours
Pasta e Fagioli or as some like to spell it, Pasta Fazool is a popular Italian soup which is hearty and comforting.
This pasta and beans dish is most often created meatless but there are as many versions of this meal as there are cooks making it.
On this page you'll find a home style recipe that was handed down from generation to generation in my husband's family and this is the recipe that my husband has been making for over 40 years.
In addition to the standard version he has added to the recipe a few optional ingredients that you may or may not want to add to shake things up a bit.
I hope that you enjoy his family favorite.
Remember to freeze some then you can just pop it out of the freezer and within minutes have a hearty meal!
"I've been making Pasta Fazool ( yes it can be spelled several different ways) for over 40 years and never get tired of it.
I enjoy making it and definitely enjoy eating it as do friends & neighbors.
I've played around with different ways of making it using various ingredients along the way.
Some of the things used are the norm so this is sort of what I do.
I hope that you enjoy my recipe." - Tom
Prep Time: 20 minutes
Total Time: 2 1/2 hours
- 3 celery stalks
- 1 medium onion
- 1 medium potato
- 3 medium to large carrots
- 1/2 pound pasta (Ditalini)
- 1 pound of Small White Beans (or Great Northern's)
- Salt & pepper to taste
- ★ Optional Ingredients Listed Below ★
- 1/2 teaspoon Paprika
- 1/2 teaspoon Nutmeg
- 1 - 2 teaspoons of Lemon Pepper
- Crispy bacon or diced ham
- 3 cubes Chicken or Beef bullion or natural style broth
- 1 8 oz can tomato sauce. Tomato suace is not traditionally used in this soup but many prefer the additional flavor
- ~ Start off by placing the beans in a large pot of water with a teaspoon of salt and bring it to a rolling boil. You do not have to soak the beans overnight like you do for a few other recipes.
- ~ After you start the beans cooking, you'll start on the veggies by dicing the potato and placing it in a large pot filled with cold water. The potato doesn't have to be part of the soup but I like to use it because it thickens things up and gives it body. You may either peel the potato or leave the skin on after cleaning it well.
- ~ Once the potato is diced then slice the celery & carrots into 1/4" pieces and roughly cut the onion. For the onion you can use a white, yellow or red and each one will impart their own unique flavor. Most prefer a yellow skinned onion. Throughout the years I've combined all this into one large pot and sometimes find that I'll have carrots cooked and potato's uncooked...seems things didn't get done all at the same time.
- Now I prefer to put all the veggies into one pot along with the bullion and bacon ( if adding them) and let that cook on a slow roll for 30-45 minutes or until they are cooked soft tender. In with the veggies I'll put in the Lemon Pepper, Nutmeg and Paprika - these 3 spices are optional and if you have a favorite spice you can a little now or wait until the soup is completed to spice it to your particular taste.
- The beans, meanwhile, are in a pot of their own boiling away in lightly salted water. The beans will be drained and rinsed so the salt won't be a factor.
- ~ About 2 hours after starting the beans cooking In a separate pot, place the Ditalini pasta in salted boiling water. After maybe 10 or 11 minutes it's finished. Rinse off the pasta and hold aside.
- ~ Once the beans are cooked until almost soft and the vegetables are to a desired tenderness, drain and rinse the beans and add to the veggies. The vegetable water is the stock so please don't get rid of that.
- You will know when the bean are cooked and ready when they are fairly soft when you test a few. If you prefer not to eat a few you can blow on them and their skin will curl. However, tasting is the best way to be sure that they are to your liking.
- ~ If you want a thicker soup you can take 1 to 1 1/2 big ladles of the beans and place in a food processor or mash them and add to the vegetable pot.
- ~ Stir in the can of tomato sauce mostly for color and just a tad of taste. ~ Then add the cooked Ditalini and...voila.. you now have a pot of Pasta Fazool.
- Salt shouldn't be needed because the pasta and beans cooked in salted water but I usually add a little anyway., along with either fresh cracked black pepper or home dried & crushed Habanaro pepper. Ummm, yeah.
- As you can see you can vary the recipe according to your particular preferences & taste. There is really no right or wrong way to make Pasta e Fagioli - so have fun - change it around - just remember Mangiare!
- There is really no right or wrong way to make Pasta e Fagioli - so have fun - change it around - just remember Mangiare!
20 Ounce Soup Mug
Hands down this is our favorite mug.
You can use it in the oven, microwave, freezer and looks great on your table.
We have several soup bowls that are much fancier and more expensive but when it's time for grabbing a bowl out of the kitchen cabinet, we all seem to choose this one.
We started off with one and now have enough for us and for when company comes over.
While the lid does not make it totally spill proof if you keep the soup bowl upright you'll find that it does travel well.
While everyone loves my husband's Pasta e Fagoli
I really don't care for soup so I very rarely ever have any.
Are you a soup person?
Are You a Soup Fan?
Cuisinart Stainless Stockpot with Cover - 12 Quart Stock Pot
What i like about this 12 quart stock pot by Cuisinart most of all is that it can go into the dishwasher without having to worry about the detergents blackening or mottling the pot since it is made from heavy high quality stainless steel.
As you would normally expect from Cuisinart, this stock pot heats evenly on the bottom and it can also go from the refrigerator directly to the stove or oven ( oven up to 550 degrees) and although you won't to do that with this recipe it does come in handy for other Italian dishes.
Have you ever had Pasta e Fagioli?
Are you feeling hungry yet?Click thumbnail to view full-size
Love This Soup Mug For Work
Do you bring soup to work and then heat it up in the microwave?
If so, you are going to love this take along soup mug.
Made specifically for the microwave with BPA-free material, you just pop this covered mug into the microwave, push down on the red button to allow steam to escape and zap it. Your soup gets hot and your microwave stays clean!
It holds a full can's worth of soup and is also great for stew or rice meals. While ours have never leaked carrying them to work, I do place them in a zip lock bag just in case.
Even bouncing around in my son's backpack as he rides his bike to work hasn't caused any leaks so I am probably over cautious but still like to be safe.
The handle stays cool and the wide mouth makes it easy to add crackers or mix in your favorite spices or grated cheese.
You Can Make This Soup With Meat or Meatless
Would you make this soup with or without meat?
Bayou Classic Stainless Steel Stockpot with Steam / Boil / Fry Baskets
Every cook needs a large stockpot with a basket insert.
The insert can be used to drain pasta, when you deep fry chicken, when your making a seafood boil and it's uses goes on a on.
Instead of cooking for food in one pot and then draining it in a colander, just lift with the handle and let it drain.
Looking to make a seafood boil? Place your seafood in the basket, lower into your stock, boil and when ready just remove the seafood with the basket and then use the stock for soup without having to use a spoon or ladle to try and scoop out the fish. This way you won't lose any stock.
It also is great for draining fried chicken!
Tomato Sauce or Not?
Old world style pasta fazool is made without tomato sauce or tomatoes, while newer recipes include tomato sauce for additional flavor.