Pasta e Fagioli

Pasta e Fagioli translates to ‘pasta and beans’ and is a classic Italian soup. It’s a dish of many names – pasta e fagioli, pasta fasul, or pasta fazool. You can’t miss with this one pot hearty soup, it will win anyone over. Pair it with a nice loaf of rustic Italian bread and you have a very satisfying meal.

Pasta e Fagioli

2 tablespoons extra-virgin olive oil
1/2 lb. spicy or sweet Italian sausage
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
kosher or sea salt to taste
black pepper to taste
15 ounce can Great Northern Beans
15 ounce can Red Kidney Beans
15 ounce can diced tomatoes
4 cups chicken broth
2 teaspoons Italian seasoning (dried herbs)
1 1/2 cups Ditalini pasta (or other small shape pasta)
Freshly grated Parmesan cheese
Freshly chopped parsley

1. In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery. Cook until slightly softened, about 5 minutes.
2. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper to taste. Add beans (drained and rinsed), diced tomatoes, chicken broth, and Italian seasoning. Bring to a boil, then stir in Ditalini.
3. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
4. Serve in bowls garnished with Parmesan and parsley.

Pasta e Fagioli is definitely a must!! It is one of the ultimate comfort foods and truly one of the best soups you will ever make.

Cheers, Drew Frederic

Published by Drew Frederic

Photographer, Artist, Poet, Chef, and Photojournalist.

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