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  • Recipes
  • Dish type
  • Soup

This Italian-inspired bean and pasta soup is very filling and only needs a grating of Pecorino or Parmesan cheese and some crusty bread.

168 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1/2 onion, diced
  • 1 clove garlic, chopped
  • 1 (700g) jar passata
  • 1 (500g) tub chicken stock
  • freshly ground black pepper to taste
  • 1 tablespoon dried parsley
  • 1/2 tablespoon dried basil leaves
  • 175g (6 oz) macaroni, or other small pasta shape
  • 1 (400g) tin cannellini beans, drained and rinsed

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Heat olive oil in a saucepan over medium heat. Sauté carrot, celery and onion until soft. Add garlic and sauté briefly. Stir in passata, chicken stock, pepper, parsley, basil and macaroni; simmer for 20 minutes.
  2. Add beans to the sauce mixture and simmer for a few minutes.

Tip:

If you're looking for a vegan dish, just substitute vegetable stock for the chicken stock in this recipe.

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Reviews & ratingsAverage global rating:(186)

Reviews in English (149)

really good, would make again!-28 Jan 2010

Really easy to make and very tasty.-05 Jan 2010

by FBA

I'm giving this 4 stars but I did change the recipe. The amount of tomato sauce (32 oz.) compared to the amount of chicken broth (14 oz.) seemed off to me. I thought it might taste just like eating tomato sauce. Anyway, I reversed the amounts with 32 oz. of 99% fat free broth and 15 oz. of tomato sauce. I may experiment with the proportions in the future. I also added one chopped onion instead of using only one slice & reduced the basil quite a bit, due to family preference. Finally I added whole wheat pasta separately to the soup at the table so the pasta wouldn't get too mushy when the leftovers were reheated.-30 Dec 2003


Pasta e Fagioli (Italian Pasta and Beans)

Pasta e fagioli translates to “pasta and beans.” Pasta and beans may not sound terribly enticing (unless you’re me), but I assure you that this Italian stew is truly irresistible.

Lots of aromatics, crushed tomatoes, fresh parsley and Tuscan kale turn pasta and beans into a hearty meal-in-a-bowl situation. I can’t claim that this recipe is 100 percent authentic, but it’s the best I can do.

If you appreciate homemade minestrone soup, marinara, lasagna or baked ziti, I think you’ll love this stew. It’ll warm you right up on cold days, and tastes even better the next day.

I designed this pasta e fagioli recipe to make use of canned beans, so this stew is ready in about an hour! I bet you have most of the ingredients in your kitchen already. It’s an excellent candidate for a relaxed weeknight.


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This is recipe is awesome. I have been making it for 15 years. You can double or even triple the recipe for a crowd. It is definitely better the longer it cooks. I always add red pepper flakes and Italian seasoning. Also top it off with fresh Parmesan cheese.

Fine, as is. especially if you've made your own chicken broth.

I first tried this recipe a few years back and its been a regular favourite ever since. I often double all of the ingredients save for the stock (which I keep at around 2 cups), then just add small amounts of water as necessary. I find the longer the soup simmers once all ingredients have been added, the better it is. So for those who complain of tastelessness, try this.

add sherry, fresh oregano, thyme, and rosemary

Boring and Bland. First recipe that I have made from Epicurious that I did not give 4 forks.

Lived up to its quick and easy status --tasty too. Needed 1/2 cup more broth for creaminess and more if you want to serve it as soup. I added a bit of fresh oregano at the end with the parsley. Delicious, fresh and nice way to enjoy the individual flavors of beans and toms!

I enjoyed this recipe but like the other reviewers, I made due with limited ingredients (no celery, 14.5 oz can of tomatoes). I added 2 more cups of chicken stock and minced one chicken sausage for some protein. It turned out pretty well, the cheese was great melted!

delicious, and perfect for a cold winter night!

I very much enjoyed this recipe however I did need to spice it up a bit. I wanted to be sure to have fresh flavors so I added fresh oregano, thyme, and Rosemary. I also made the soup with fresh beans. I took the suggestions of others and added 1/2 cup of sherry and a bit of white pepper. I also used more chicken broth than recommended. I know it seems as though I changed the recipe, I think it was a good jumpingoff point. I served this at a dinner party and had to triple the recipe but it still worked well and everyone loved it.

Just what I have been looking for our "empty nest" meals. Hubby asked me one time why I just couldn't make "a little soup" in stead of 12 servings soup. Habit. This is excellent! And a great diving board for vegetables that need to be used up. I had Italian sausage that needed to be used up. Also added few red pepper flakes for our taste. I doubt if anyone has made this as written. But that's the way it is supposed to be! Any good Italian cook will tell you that--use what you have.

Very good. Nice and quick although, another 1/2 cup to a cup broth would not have been problematic.

If you cook the beans with some bay leaves, instead of using the canned beans, the recipe is better. Also try to ad well cut zucchinis, it's perfect for veggies lovers! )

awesome taste! I altered the recipe a bit - I added 1/2 cup sherry, 2 tablespoons white vinegar, pinch hot pepper flakes, pinch ground white pepper, Mediterranean bail and a dash of Sicilian blend of spices (I purchased from Chef Central awhile back) and salt and pepper to taste. I also sprinkled parmesan on top. I tried the Parsley but I would prefer leaving that out for next time. Not to toot my own horn ,but my boyfriend said I can win a cooking competition with this recipe.

This is one of those recipes you can build off of if you don't have the exact ingredients at hand. I had black-eyed peas and crushed tomatoes with a pinch of sugar (I only used one cup). No bacon, but I did have some bacon grease. I used dried basil. Didn't have carrots or celery, so I added fresh green beans. I was low on chicken broth, so I added a bit of poultry gravy mix to the water. Instead of chopping the onion and garlic, I grated it. And I had tiny shell pasta on hand. Oh yes, I have the parmesan. I ALWAYS have parmesan. It's April and it snowed last night. This is going to be perfect tonight.

Wow - this was fabulous! I didn't have celery or carrots, but that didn't seem to matter. I used fresh basil instead of parsley, which I think is a must! This was definitely one of the better soups I have made and is much easier than most - will definitely make again!

Just as good as the local restaurants in our state with a big Italian community! "Pasta FaZhool", as they call it - I'll have to keep the right size cans of ingredients on hand, since it's such a quick, easy soup. No seasoning necessary, but definitely a half cup more chicken broth would help.

This was easy and delicious! I was able to throw it together after a long cold day, very quickly! So easy that my 12 year old daughter is making it tonight again!

Yummy. reminded me of the real kind I used to get in NYC. Great flavor and despite all the steps pretty easy. Mashing the beans gave the broth a great depth. The bacon was a key ingredient regarding the flavor (no surprise!) I'm definitely adding this to the weeknight rotation.

Comfort food at it's best. This was yummy. I had larger pasta and added more than 1/3 cup, so I ended up using another can of chicken stock. Some of my red wine also slipped in there! All in all, a lovely recipe with things I normally have on hand.

For such a simple recipe, this soup was exceptional. I used turkey bacon and replaced the parsley with fresh basil and rosemary. I also added a squeeze of lemon juice at the end. Yum! I'm definitely going to put this in the recipe rotation for make-ahead lunches.

I made this for the first time and was very happy with the results. Added basil, oregano, salt and pepper. Blended some of the carrots and tomatoes to make it a little thicker and then added water. My husbands review said it all. After he was done he gave me a hug and said marrying me was the best thing he ever did! I definately will have to make it again!


Recipe Summary

  • 1 tablespoon olive oil
  • 12 ounces sweet bulk Italian sausage
  • 1 stalk celery, diced
  • ½ yellow onion, chopped
  • ¾ cup dry elbow macaroni
  • ¼ cup tomato paste
  • 3 cups chicken broth, or more as needed, divided
  • Salt and freshly ground black pepper to taste
  • ¼ teaspoon crushed red pepper flakes, or to taste
  • ¼ teaspoon dried oregano
  • 3 cups chopped Swiss chard
  • 1 (15 ounce) can cannellini (white kidney) beans, drained
  • ¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.

Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.

Place chopped chard in a bowl. Cover with cold water and rinse the leaves any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.

Stir in white beans continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.


Ingredients:

9 oz dried borlotti beans
12 oz mixed pasta
4 oz tomato purée
1 tablespoon tomato paste
1 clove garlic
1 onion
1 celery stalk
4 oz pork rind
Salt
1 bay leaf
Extra-virgin olive oil
Red pepper

Soak the beans for at least 8 hours in cold water. Then rinse and put the beans in a pot with 3 liters of water and a bay leaf. Cook for 2 hours.

Meanwhile, clean and slice the onion and celery. Sauté them with a clove of garlic in a pan with a drizzle of extra-virgin olive oil.

Brown vegetables and once golden-brown, add the pork rind cut into pieces. Cook for 5 minutes.

Then add the tomato purée and tomato paste. Let cook for another 10 minutes.

Add the beans with a little of their cooking water followed by the pasta immediately after. Finish cooking and add salt.

Season with red pepper and serve. If you wish, add a little bit of black pepper and a drizzle of extra-virgin olive oil on top.

Check out the photo gallery to discover more tips on preparing pasta e fagioli.


  • ½ cup ditalini pasta or mini shells
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • ¾ cup diced carrot
  • ¾ cup diced celery
  • 1 tablespoon minced fresh garlic
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 1 Parmesan rind (optional)
  • 1 (32 fluid ounce) container low-sodium vegetable broth
  • 1 (14 ounce) can no-salt-added diced tomatoes
  • 1 (15 ounce) can white beans, rinsed

Cook pasta according to package instructions drain and set aside.

Meanwhile, heat oil in a large pot over medium heat. Add onion, carrot, and celery cook, stirring occasionally, until softened, about 5 minutes. Add garlic, bay leaf, rosemary, salt, crushed red pepper, and Parmesan rind, if using cook until fragrant, about 30 seconds.

Stir in broth and tomatoes with their juice bring to a simmer. Stir in beans and cook until heated through, about 5 minutes.

Discard the bay leaf, rosemary sprig, and Parmesan rind, if using. Stir in the cooked pasta.


Time saving tip for easy pasta fagioli soup:

We keep diced onion and bell pepper in the freezer so it is easy to add to any recipe we like. Another time saving tip is to use a small food chopper or food processor to quickly and easily chop the onions.

If you do not have one of these, I highly recommend them. They are such a time saver and you can get the veggies really fine if you have children that are picky.

I usually just chop the entire vegetable and freeze what I don’t need. It’s so nice to be able to just take the diced onion out of the freezer for recipes.

This is how I meal prep. It’s so quick and easy and helps get dinner on the table fast.

Learn and how to freeze onions and also how to freeze peppers to save so much time in the kitchen!


Preparation

  • Heat the olive oil in a 7- to 8-quart heavy-duty pot over medium-low heat. Add the garlic, celery, onion, 1 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until soft but not brown, about 5 minutes.
  • Add the broth, tomatoes, basil, and bay leaf. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes. add the beans and pasta, and simmer until the pasta is tender, 10 to 12 minutes. Season to taste with salt and pepper. Serve the soup sprinkled with the cheese and more basil, if you like.

Recipe Notes

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Ingredient Spotlight


Pasta e Fagioli

This meatless, peasant-style dish from Italy is a simple yet flavorful combination of cannellini beans, tomatoes, pasta and aromatic vegetables simmered in broth to make a thick, satisfying soup.

Ingredients

  • 3 cups (about 1-1/2 cans) cannellini beans, drained and rinsed
  • 3-1/2 cups low-sodium chicken broth, divided (see notes)
  • 3 tablespoons olive oil
  • 1 cup onion, chopped
  • 3 medium carrots, chopped
  • 2 ribs celery, chopped
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 1 can (15-ounce) diced tomatoes, undrained
  • 1 cup ditalini, tubetti, elbows or small shell pasta
  • 2 tablespoons fresh parsley, chopped
  • Parmigiano-Reggiano cheese for grating

Instructions

  1. Using a conventional or hand held immersion blender, purée 3/4 cup of the drained beans together with 1 cup of the chicken broth and set aside.
  2. Heat the olive oil in a medium-sized stockpot over medium heat. Add the onion and carrots and sauté, stirring frequently, until the carrots are crisp-tender, 5 to 6 minutes. Add the celery and garlic and continue cooking for 2 to 3 minutes longer. Add the crushed red pepper and oregano and season to taste with salt and pepper.
  3. Stir in the tomatoes, whole beans and remaining chicken broth and bring to a simmer. Add the pasta and cook, stirring occasionally, until the noodles are tender, 15 to 20 minutes. Add the puréed beans, taste and adjust the seasoning if needed, then stir in the fresh parsley.
  4. Ladle into individual serving bowls and grate some cheese over the top of each.

Notes

Recipe Notes:

If you like a thinner soup, simply add a little more broth and adjust the seasoning accordingly.


Reviews

I grew up in an Italian family who made this often. Some add red kidney beans and meat. I just heat pan with garlic, olive oil and carrots. Add Can of chicken broth, cannellini beans, can of diced tomatoes with onion. Bring to boil. Add cooked pasta. Cook for about 5 min. I don't use blender at all. Nice Italian bread and some Veno! a mangiare!!

This recipe has a great taste

this was a great tasting recipe but seemed to be a little thicker than I expected (more like a stew than a soup like I am used to). Overall very simple to make and even my picky eater enjoyed it.

I grew up eating this often. Our family makes it completely different than how the recipe is here. I was excited to see this meal and to try it. I changed the recipe a bit then what the original recipe calls for. I used ground turkey to add make it more hearty. I just browned my meat and added a bit of Worcestershire sauce. I used fresh tomatoes ( I prefer fresh over canned, it is tastier.) I did use less stock then the recipe called for to make it healthier. I used about one cup of the chicken stock and then about 5 cups of water. Instead of using the noodles that the recipe called for I used tortellini. This meal was delicious, and I would make it again.

Very simple to make and hearty to make a meal. Just add a green salad, rolls, and dessert. Quick and economical meal. However, I put the broth and vegetable in the blender before adding the pasta and beans.



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