Andrea's Pasta Fagioli Recipe - Allrecipes.com
Andrea's Pasta Fagioli Recipe
  • READY IN ABOUT hrs

Andrea's Pasta Fagioli

Recipe by  

"This is a recipe I have adapted a bit from my grandmother's. It's easy and perfect for a Sunday afternoon with fresh Italian bread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 40 mins

Directions

  1. In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2006

I will admit I altered the recipe quite a bit, but relative simple changes and this turned out great! This is definitely a quick fix and don't be fooled into thinking you must have all the ingredients - experiment a little! My recommendations for improvemnent: Don't use the recommended pasta. Try using a very small amount of fideo pasta (it plumps and absorbs a lot, so use sparingly to avoid a stew like texture) or you can also try 1/2 - 2/3 cup of mini macaroni (salad macaroni). The fideo and mini macaroni can be added directly to the soup during the last 20-25 minutes of simmer time. This elimates the need to cook the pasta separately. Also, omit the salt. Substitute chicken (or beef) broth/bouillon cubes instead of the water. I used 3 cups chicken stock (bouillon) and 2 cups water (which is why I omitted the salt). I also substituted one 15oz can diced tomatoes and one 15oz can of tomato sauce instead - definitely worth this alteration! I didn't have navy beans so I used a can of chickpeas instead. Be generous with the parmesean cheese - put about a generous 1/2 cup portion instead - this helped with the overall flavor! I've made it a few times now and each time it tastes better than the last - especially with the minor adjustments! Thanks for a great starter recipe!

 
Most Helpful Critical Review
Feb 22, 2011

this was ok

 
Jan 07, 2010

Start by saying that I am 100% Italian. This is a recipe for pasta fagioli an Italian soup that means "pasta with beans". Pasta Fagioli does not have ground meat,carrots,celery etc. It has pasta, tomato and beans. By the way this recipe as it stands is very good.

 
Feb 11, 2004

I was really surprised by how good this is. I've tried a lot of pasta e fagioli recipes, and none of them have tasted like what I remember eating in Italy as a child--until now. I didn't experience excessive thickening of the soup, but I did cook it with a lid on. I do recommend doing this. It is very thick the next day, but this is expected with bean-based soups, and does fine with a little water added. Thank you for the recipe!

 
Apr 10, 2003

This was GREAT!!! I did have to make some adjustments b/c I only had a 40 oz can of cannellini beans, so I elimated the navy beans, and used the whole can. I also added 2-14oz cans of diced tomatoes, and 1-14oz can of sauce. Used chicken broth instead of water. Added a bit of crushed red pepper for some kick, some crumbled cooked bacon, and served w/ grated asiago cheese. ALSO, cook the pasta separately and run cold water on and allow to cool before adding to soup, so it doesnt absorb all of the broth!! Great w/ crusty bread and salad.

 
Feb 18, 2003

My husband and I thought this was delicious. Based on some of the reviews, I decided to reduce the amount of past to 1/2 lb. In the future, I would possibly reduce this even further to 1/3 lb. Other than that, I think that it is a great recipe. I make it again and again.

 
May 11, 2006

I have to give this recipe 5 stars because it's definitely the best recipe of it's type that I've tried, from several sources. I made a few adjustments based on the reviews...I added bite-sized carrots and celery to the onion as it was cooking. I added a 14.5 oz can of petite diced tomatoes, and used 3 cans of beans: 2 red kidney beans and 1 can of great northern beans (comparable to the other white beans called for in the recipe). I used less olive oil to cook the onion, and romano rather than parmesean cheese. I also only used 4 cups of liquid: 2 cups of water and 2 of chicken broth. I think next time I'll use the full 5 1/2 cups of liquid, as my husband thought the broth was just a bit too tomatoey. I thought it was great, and I'll definitely make it again. I served it with the Garden Herb loaf from this site, which is a hearty, chewy bread and a great companion for this soup.

 
Feb 27, 2008

This was delicious. Based on other reviews, I added 1/2 package frozen spinach, chicen broth rather than water, and 1 can tomato sauce & 1 can diced tomatos. Will certainly make again!

 

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Nutrition

  • Calories
  • 403 kcal
  • 20%
  • Carbohydrates
  • 68 g
  • 22%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 1223 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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