Pasta e Fagioli or Pasta Fazool

Sunday, October 15, 2017
One of the first recipes I ever learned to make is Pasta Fagioli.


It’s on heavy rotation at my house (especially during those colder months) because we all love it so much!


It has incredible flavor and it’s jam-packed with a garlic tomato sauce, making it more like a bean and pasta stew than a soup.


Every Region in Italy makes it a little different.


I have had many versions, by far this is our favorite in flavor.


Italian classic recipes like this one were considered depression food by my grandma and family.



Back in the 1960s when money was tight, we ate this very often.


It would feed many people including, family, friends and the neighborhood kids on the block.


We always had a huge pot of this on the stove. I still make this pasta fagioli often and think of my mom and grandmother, precious memories were made.





this is pasta and beans a classic Italian dish called pasta fazool







What is Pasta Fagioli?




Recipes for pasta e fagioli vary, the only true requirement being that beans and pasta are included.



While dish varies from region to region it is most commonly made using cannellini beans,



Great Northern beans or borlotti beans and a small variety of pasta such as elbow macaroni or ditalini.



The base typically includes olive oil, garlic, minced onion, celery, carrots, and often stewed tomatoes or tomato paste.



Some variations omit tomatoes and instead use a broth base.



Preparation may be vegetarian or contain meat (often bacon or pancetta) or a meat-based stock.




This is a classic Italian pasta and beans in a rich tomato sauce



Once a peasant dish in Italy




Pasta e fagioli, or pasta and beans, is a classic dish found in most Italian households.



Like many of the dishes that are now popular around the world, this was once a peasant dish in Italy.



A very simple dish that is both high in fiber and filling!



The two ingredients however that always remain the same are cooked beans and some sort of short pasta.



this is pasta and beans a classic Italian dish called pasta fazool



Tomatoes




I like to leave my tomatoes chunky and with pulp,



If using fresh plum tomatoes,  I pulse them in a food processor for just a few seconds.



these are fresh plum tomatoes I use in making tomato Italian sauce



Other Tips




  • All the vegetables I use go into the processor first to pulse fine.
  • Then I add the tomatoes to be chunky. I like the garlic, carrots and celery hearts finely minced.
  • I like my vegetable in taste when it comes to those ingredients, but the tomatoes stay chunky.
  • If you like that idea, then do the other vegetables in the food processor before adding the tomatoes.
  • I love also using fresh tomatoes to make fresh marinara sauce, another classic favorite for pasta.









Depression Food




Growing up my grandma and mom always told me this was depression food meaning, it feeds a large family inexpensively.



I consider it a gourmet meal and love it.



The recipe is over 100 years old.



this is a garlic and tomato paste based sauce for Pasta Fagioli



Pasta e Fagioli or Pasta Fazool




If you have never tried making this Pasta e Fagioli  or  Pasta Fazool, it's an easy first dish to try that's a classic Italian meal.



Just make sure you have a delicious hard-crusted loaf of bread to dip into this fabulous and tasty sauce!



There is a recipe card below to print it off or you can just follow the recipe as is.




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This is a classic Italian pasta and beans in a rich tomato sauce




A great soup, or beans and pasta dish. With crusty bread its a winner every time.

(See Printable Recipe below)



Pasta e Fagioli - Pasta Fazool



2 cans 16 oz cannellini beans or white great northern navy beans or freshly cooked dried beans


1 can 28 oz can whole tomatoes cut up or use 1 pound plum tomato put through the food processor



12 ounces of chicken broth use 28 ounces and omit the tomato paste if making a soup version


salt, pepper to taste


2 tablespoons tomato paste



1/2 cup celery hearts


1/4 cup extra virgin olive oil



1/2 cup white or red dry wine


1 fresh basil leaf, 2 cloves chopped or 2 teaspoons fresh garlic minced or more to taste and 1 teaspoon parsley, 1/2 teaspoon of granulated garlic powder ...(optional pinch of cayenne pepper or red pepper flakes for a little heat.)


1/2 lb. ditalini boiled separately and drained or baby shells, and even orzo will work.



grating cheese

Canola or Extra Virgin Olive oil



Optional:



4 or more baby carrots ( adds sweetness)

1/4 to half cup chopped escarole or spinach adds color and flavor



One of the first recipes I ever made.




Grandma has made this so many ways, thick, with greens, thin as soup, you can use this basic recipe and make it the consistency you like.
Pasta e Fagioli - Pasta Fazool ( Picture made at Easter 2009)


Grandma made Pasta Fazool with Chicken Soup broth and fresh tomatoes no paste and only whole tomatoes. You can make either version they are delicious.



this is a pasta fazool fagioli made in 2009 as a soup in chicken broth





Instructions





Chop the celery finely. Saute fresh garlic with tomato paste in enough olive oil to cover the bottom of medium pot till golden and fragrant. Remove garlic when starting to brown (do not burn).

Drain beans and add to pot. Add herbs, wine and spices add chopped escarole. Add celery, finely chopped carrots if using, broth and tomatoes.

Cover and let simmer on medium heat for approximately ½ hour. In a 2 quart pot, boil water for ditalini to package instructions and drain.

Add ½ cup grated cheese to the beans to thicken it add more broth if too thick ( I also love red pepper flakes which are optional for a little heat).

Stir in cooked pasta. Serve with garlic bread and red pepper flakes on top and grated Romano cheese.



Optional: Grate more Romano cheese on top pasta Fagioli when serving. Nice addition to this dish, is cheesy parmesan garlic bread, or just plain crusty Italian bread. I double this recipe. You can adapt any way you like.



this is pasta and beans a classic Italian dish called pasta fazool





Other Recipes to Try




Escarole, Chickpeas and Pasta
Chickpea Shrimp Diavolo
Quinoa Fazool
Tuscan White Bean Stew
Chicken Leg Soup
Beans, Ham and Brussel Sprout Soup
Lamb Chili and Burgundy Wine


Watch my Quick Video Clip on Pasta Fazool!








Printable Recipe See Below







pasta fazool, pasta fagioli, pasta and beans, cannellini beans, navy beans, stew, soup
stew, soup, pasta
italian
Yield: 8

Pasta e Fagioli or Pasta Fazool

prep time: 15 min cook time: 1 hour total time: 1 hour and 15 mins
This is a classic Italian Pasta and Bean dish called pasta fagioli

ingredients:

  • 2 cans 16 oz cannellini beans or white great northern navy beans or freshly cooked dried beans
  • 1 can 28 oz can whole tomatoes cut up or use 1 pound plum tomato put through the food processor
  • 12 ounces of chicken broth use 28 ounces and omit the tomato paste if making a soup version
  • salt, pepper to taste
  • 2 tablespoons tomato paste
  • 1/2 cup celery hearts
  • 1/4 cup extra virgin olive oil
  • 1/2 cup white or red dry wine
  • 1 or 2 fresh basil leaf, 2 cloves chopped or 2 teaspoons fresh garlic minced or more to taste and 1 teaspoon parsley, 1/2 teaspoon of granulated garlic powder or more to taste (optional pinch of cayenne pepper or red pepper flakes for a little heat.)
  • 1/2 lb. ditalini boiled separately and drained or baby shells, and even orzo will work.
  • grating cheese
  • Canola or Extra Virgin Olive oil
  • 2 tablespoons granulated white sugar or see below ( grandma used sugar)
  • Optional Notes:
  • 4 or more baby carrots ( adds sweetness)naturally I always use them instead of sugar
  • 1/4 to half cup chopped escarole or spinach adds color and flavor

instructions:

  1. Chop the celery finely. Saute fresh garlic with tomato paste in enough olive oil to cover the bottom of medium pot till golden and fragrant. Remove garlic when starting to brown (do not burn).
  2. Drain beans and add to pot. Add herbs, wine and spices add chopped escarole. Add celery, finely chopped carrots if using, broth and tomatoes.
  3. Cover and let simmer on medium heat for approximately ½ hour. In a 2 quart pot, boil water for ditalini to package instructions and drain.
  4. Add ½ cup grated cheese to the beans to thicken it add more broth if too thick ( I also love red pepper flakes which are optional for a little heat).
  5. Stir in cooked pasta. Serve with garlic bread and red pepper flakes on top and grated Romano cheese.
  6. Optional: Grate more Romano cheese on top pasta Fagioli when serving. Nice addition to this dish, is cheesy parmesan garlic bread, or just plain crusty Italian bread. I double this recipe. You can adapt any way you like.
Calories
320
Fat (grams)
11
Sat. Fat (grams)
4
Carbs (grams)
21
Fiber (grams)
22
Net carbs
8
Sugar (grams)
6
Protein (grams)
18
Sodium (milligrams)
11
Created using The Recipes Generator



We also love another kind of pasta fagioli that has no tomatoes you will find below.


This recipe was originated by my Grandmother from Rome, Italy.


Take a look at this version, it's easy, hearty and delicious.


Back in the 1960s, Grandma had to smash the beans by hand and chop everything, I use a food
processor to get smoother results, however if you want this chunky, do this all by hand.



Here is a White Pasta Fagioli Authentic Recipe:



  • 3 - 15 oz cans cannellini beans
  • 1/4 cup extra virgin olive oil
  • 1/2 medium onion chopped
  • 2 cloves garlic chopped
  • 4 oz pancetta or approx 4 slices bacon diced
  • 2 teaspoons minced fresh rosemary
  • 3 cups beef broth
  • 3 cups chicken broth
  • 1 3/4 cups small pasta shells uncooked or ditalini
  • 1 1/2 teaspoons kosher salt
  • crushed red pepper flakes optional
  • 1/2 cup Romano and more for garnish


Drain ONE can of beans and set aside.
In a large soup pot, heat olive oil. Add onion and pancetta and saute until onions are golden about 5 minutes. Add garlic and rosemary and saute about 4 additional minutes.

Transfer sauteed ingredients to a blender or food processor and add the two other cans of beans (liquid included). Puree until smooth.
Add the pureed mixture back into the pot, along with with the drained beans, the chicken and beef broth, salt. Bring to a boil simmer until this gets to the desired thickness.

Cook pasta to package instructions, salting the water, then drain. (We like ditalini pasta)
Stir into the pot adding 1/2 cup of Romano cheese or more, the cheese will thicken this soup.
Taste, and add more salt if necessary.
Serve, topped with red pepper flakes and parmesan cheese if you like.




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This is a classic Italian pasta and beans in a rich tomato sauce




Here is another Favorite Italian Recipe:



Italian Pasta Ceci





This is a classic Italian pasta and beans in a rich tomato sauce




3 comments

  1. delicious treat Claudia!Looks great.

    ReplyDelete
  2. I've never had this dish before, it sounds so delicious!

    ReplyDelete
  3. I love your family recipes! This would be a lovely meatless meal as the weather grows cooler!

    ReplyDelete

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