Pasta Fagioli


This weeks soup recipe I’m featuring one of my favorites, Pasta Fagioli.  This hearty bean soup is the perfect soup to enjoy year round and to serve with a fresh loaf of crusty bread.
I first discovered Pasta Fagioli from my step mother Lee whom I introduced to you in my Crepe Manicotti recipe last week. She is an extraordinary cook, especially when it comes to Italian cooking.  When I lived in Syracuse I would travel to visit my family in Buffalo.  When I would stay with Lee she would often make this soup.  It almost was expected that we would be enjoying a tasty bowl of Pasta Fagioli along with a variety of other delicious dishes when we were visiting.  It was the perfect bowl of soup topped with fresh parmesan cheese.

I developed this recipe many years ago when I was still living in Syracuse and looking for a little taste of home.  Its one of dishes that when you make the day before and let the flavors infuse, the next day its even better. Make this soup today and serve it as along with a salad and fresh bread for dinner tomorrow.  





Pasta Fagioli
(Click here for a print friendly version)
Ingredients
1 15.5oz can navy beans rinsed and drained
1 15.5oz can cannellini beans rinsed and drained
1 15.5oz can butter beans rinsed and drained
1 15.5oz can great northern beans rinsed and drained
1 15.5oz can garbanzo (chick peas) rinsed and drained
3 tablespoons olive oil
1 cup white onion, diced
2 garlic cloves, minced
1 6oz can tomato paste
1 8oz can tomato sauce
2 32oz boxes low sodium chicken broth
1 cup frozen chopped spinach, thawed and rinsed
1 teaspoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
¼ cup grated Parmesan cheese plus additional for serving
Salt and pepper to taste
1 pound ditalini pasta, cooked

Directions
In a large saucepan warm olive oil over medium heat.  Add onion and garlic and cook until onion are tender, about 5 minutes.  Stir in tomato paste, tomato sauce, chicken broth, beans, spinach, basil, oregano.  Continue to cook until warm, add in parmesan cheese, turn to low and let simmer for at least one hour.  Add salt and pepper to taste.

Serve over cooked ditalini pasta.

Notes-
The longer the soup simmers, the better the flavors infuse.  
It is recommended not to add the ditalini pasta in to the soup.  Instead add the desired amount of cooked ditalini pasta to a soup bowl and pour soup over pasta followed by freshly grated parmesan cheese.  



Comments

  1. This is going to sound somewhat idiotic of me but I thought making Pasta Fagioli was beyond difficult and never even THOUGHT of attempting it until I read your recipe. Thank you so much for the inspiration Jennifer and I know what’s on the menu this weekend when it gets cold and miserable here in Philly.

  2. I used to think it was going to be difficult to make too so you aren’t alone. :) If you get a chance to make it, let me know how it turned out for you! :)

  3. Mmm…This soup looks so yummy! My husband adores Pasta Fagioli. He likes the one at Olive Garden. I make a skinny version of theirs, http://www.skinnykitchen.com/recipes/make-olive-garden%e2%80%99s-delicious-pasta-fagioli-at-home/

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