When it comes to pasta Fagioli, there are two camps of people – one camp that likes it soupy and one that likes it thick (more like a pasta dish). Whatever camp you’re in, this recipe will work for you!
This is one of my signature dishes. Anyone who has spent time in my house has eaten my Pasta E Fagioli Soup. I have friends that request it whenever they are going to see me and others that tell me they crave it on a regular basis!
The best Pasta Fagioli is all about fresh, simple ingredients. This recipe was taught to me by my Italian grandmother and it is a pleasure to share this special recipe with all of you.
Serve on its own, or with my Homemade Garlic Bread for a wonderful weeknight feast.
What Is Pasta E Fagioli Soup?
You may have heard of Pasta E Fagioli, pasta fagioli, pasta fazool, pasta fasul or even pasta fazola. It is known under many names regionally in Italy and around the world. My Italian Grandmother would make this all the time when I was young, and it was always called “pasta fazool” in our house!
Step By Step Instructions
Saute the vegetables in a large pot until softened.
Form a well and saute the garlic for 30 seconds to a minute. Add more oil if needed so the vegetables and garlic don’t burn.
Pour in the tomatoes and chicken stock.
Add one can of the cannellini beans with the liquid (this helps give the soup a lovely thick texture).
At this point, for added flavor drop the parmesan rind into the soup base (this is optional but so worth it).
Puree or mash the second can of beans with a little of the liquid from the can.
Then mix the puree into the soup.
This step is optional, but it does add a beautiful consistency to the soup. I puree mine in a food processor, but you can use a blender or simply mash them by hand. Remember to stir often as your soup cooks if you do this step as the puree and can stick to the bottom of your pan before it has a chance to cook into the soup.
Mix in the herbs and bring the soup to a boil and then cover and lower the heat to the lowest setting. Simmer for 1 to 2 hours, stirring occasionally, (don’t forget to stir a little more frequently if you’ve pureed your beans).
Remove the soup from the heat and take out the Parmesan rind with a slotted spoon and discard. At this point, you can serve the soup over pasta if you prefer a soupier consistency.
If you like a thicker pasta e fagioli, you can add the pasta to the pot, and allow it to cook in the soup. I use ditalini or small shells, but any small pasta will do. Cook until the pasta is al dente.
Serve topped with grated Parmesan or pecorino Romana cheese.
Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
