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a yellow bowl of pasta e fagioli on a gray background.
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5 from 1 vote

Mom's Homemade Pasta Fagioli

Pasta e Fagioli aka "Pasta Fazool" is an Italian stew made from pasta and beans. It is a complete meal made in just one pot and is so incredibly delicious.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: Italian
Keyword: italian pasta e fagioli, one pot meal, pasta e fagioli, pasta fazool
Servings: 6
Calories: 204kcal

Equipment

Ingredients

  • 1 tbsp extra virgin olive oil
  • 4 slices bacon, diced
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 stalks celery, diced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1 28oz can diced tomatoes with juice Use one large can or two 14.5 oz cans.
  • 2.5 cups chicken broth
  • 1 cup ditalini pasta
  • 1 14.5oz can cannelini beans
  • 1 parmesan cheese rind optional, but super yummy

Instructions

  • Heat olive oil in a large pot over medium heat. While the oil is heating, dice up the bacon, celery, onions, and garlic.
  • Once the oil is hot, add the diced bacon. Cook until the bacon is about 75% cooked. Then add celery and onions.
  • When the onions are translucent and soft, add all of the spices - salt, pepper, oregano, minced garlic, and red pepper flakes.
  • Cook for a few minutes, until garlic is fragrant, then add diced tomatoes and chicken broth. Bring this to a boil.
  • If you are going to add Italian sausage, begin cooking that now in a skillet. Once it is fully cooked, set it off to the side to drain on a towel while you finish cooking your soup.
  • Once the broth is boiling, add the ditalini pasta. Cook the pasta for 10 - 15 minutes, until the pasta is tender. Make sure to stir this pretty regularly throughout the cooking process to ensure that the pasta does not get stuck to the bottom of the pot. If you want to add a little more flavor, you can add the rind of a block of parmesan cheese. (I save the parmesan rinds in the freezer when we finish up a block.)
  • Once the pasta is tender, add the cannellini beans (and Italian sausage if you're using it.) Cook for about 5 more minutes, until the beans are nice and soft.
  • Remove from heat and serve with grated parmesan cheese on top.

Notes

Storage
Once cooled, store this soup in an air-tight container in the refrigerator. It will last 5 - 7 days. You can freeze it if you like, but I would recommend cooking the pasta separately and adding it when serving. Once you freeze pasta and then reheat it, the texture gets a little funky.

Nutrition

Serving: 1cup | Calories: 204kcal | Carbohydrates: 25g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 859mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg