Weeknight Madness: Pasta Fagioli (Italian Bean and Pasta Soup)

Pasta Fagioli or as it sometimes called Pasta “Fazool” is an Italian style peasant soup which includes two inexpensive ingredients pasta and beans.  You just need to add a few readily available ingredients  and you have a delicious, healthy and satisfying soup.

What I love about this soup is it is forgiving.  A little less of this, a little more of that, it’s all good.  A
 key ingredient for complexity and depth of flavor is to add a small piece of Parmesan to the simmering stock (A wedge of Parmesan lasts forever wrapped properly in the refrigerator).

I have made this soup with a variety of ingredients over the years and have never been disappointed. The recipe below is a great foundation for a wonderful soup. Don’t hesitate to experiment.  Add a little pancetta, roasted chicken or green it up with spinach or kale.  Either way, you are going to love it.

This is a great weeknight soup easily prepared and served in under 30 minutes. You can prepare a batch for freezing, serving a crowd or enough for a table of two.

Pasta Fagioli
Serves 4

3 Tablespoons Olive Oil
3  garlic cloves, chopped
2 large carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
2 teaspoons dried basil
2 teaspoons dried oregano
14-ounces chopped, crushed or pureed tomatoes
1 queart chicken stock
2- 14 ounce cans Cannellini beans, rinsed and drained
Parmesan rind (optional)
1-1/2 cups small pasta
Salt and freshly ground pepper to taste
Chopped parsley for garnish
Heat olive oil in a medium (6-quart) Dutch oven.  Add onion, celery, and carrots. Cook until almost soft.  Add the garlic and cook an additional minute.  Add basil and oregano.
Add stock: add beans, Parmesan rind, and tomatoes.  Bring to a simmer (about 15 minutes).
Add pasta.  Season with salt and pepper.  Cook until pasta is al dente (about 10 minutes).
Add a grating of Parmesan cheese to each bowl and chopped parsley.
Serve and enjoy!

23 thoughts on “Weeknight Madness: Pasta Fagioli (Italian Bean and Pasta Soup)

  1. Hi Velva:)I haven't made Pasta \”Fazoole\” in ages. when I was a kid, it was a weekly meal on our household menu. As you said, it is very forgiving and oh so yummy! (one of my favorite ways is with sausage:) I may just try it with turkey sausage. Thanks for sharing, Velva…I'm not back to blogging yet but I did want to drop by to say hi:)


  2. I haven't made a soup like this in quite a while. You are so right, you can add all sorts of things to it and it makes a wonderfully hearty soup.


  3. This is one of my favorite soups. I love, love, love beans and all the veggies and of course it's an excuse to eat some great bread and dip it in the soup. Gorgeous!So inspired by your cooking demos. I follow them on fb. Good for you, Velva!


  4. You are reading my mind! I am thinking about all of the veggies I have in my refrigerator and planning to make a great bowl of soup. I have loads of the ingredients you have listed so going to give your recipe a go. Have a super week.


  5. Pasta Fagioli, I had it when I lived in Rome a long time ago. Your recipe brings memories back, wow! Thanks for sharing. I think I will make your recipe this weekend!


  6. Great recipe, Velva. This is one soup I've never made and I bet it freezes beautifully. Then I'd have it ready to go for a one person lunch any time. Thanks for posting!


  7. I love pasta fazool! I didn't make it this year, but you've sure given me a gentle reminder to do so! I love the ingredients that you include, Velva! Perfect soup anytime of the year! Hope you're enjoying getting out in your gardens and with your beehives!


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