Pasta Fagioli II Recipe -
Pasta Fagioli II Recipe

Pasta Fagioli II

Recipe by  

"Pasta and beans so awesome you can't stop eating it!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    50 mins
  • COOK

    20 mins

    1 hr 10 mins


  1. In a large pot over medium heat pour in olive oil. Saute whole garlic cloves, onion, bacon and red pepper flakes; cook until onion is translucent. Add tomato sauce, basil, oregano, salt and pepper; cook on low for 10 minutes.
  2. Stir in bouillon cubes, cannellini beans and water; cook for 30 minutes. Remove the 7 whole garlic cloves, discard 3 and crush the remaining 4; return to pot. Add uncooked pasta and continue cooking until pasta is done. Mixture should be slightly soupy. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Aug 03, 2007

excellent. I did make some changes though. I added half the garlic to begin with and leave it in there. I added 2 small carrots shredded, 2 celery stalks chopped small, 2 cans chunky tomato sauce with italian seasoning and 2 cans white beans. I double the spices and add only 2 cups of water. I don't ever add the pasta directly to the soup. I add it to each bowl as I am ready to serve because pasta will continue to cook in the soup and you will have mush. If you have left overs, they freeze well - without the pasta.

Most Helpful Critical Review
Jan 13, 2005

this is really watery, you'd have to puree some beans to get any thickness to it. The flavour is really like canned soup with garlic (and I love garlic).

Jan 04, 2012

your recipe was on the money. I'm a retired chef of 40 years & did much italian cuisine This is similar to the way I use to make it except I used fresh herbs, cut back on the garlic & used real chiken stock. For those that complained about it being to watery. It's suppose to be soupy. Great for dunking in french or italian bread. Excellent recipe.

Jan 04, 2012

I made this for Recipe Group and my kids and I really enjoyed it. I used to live in Utica, NY which has a very large Italian population so I enjoyed dishes like Pasta Fagioli from lunch take-outs. This recipe has more bacon than I remember, probably because those places were trying to cut back on food costs but more bacon is not a bad thing! Be sure to taste before adding salt. I like salty food but didn't need to add any. It was even better the second day when I heated it up for lunch. Thanks for a healthy and tasty recipe!

Jan 04, 2012

Made this for RECIPE GROUP, actually made it twice. The first time I followed the recipe and instructions to a "T", the second time around I made a few changes (for the better, IMO). My rating is based on the original, which is a good soup with a nice flavor. My second version I added 2 stalks diced celery, and 2 peeled, diced carrots to the onion/bacon stage. I even used a couple more cloves of garlic since the flavor mellows when cooked like this and we LOVE garlic, I mashed all of the cooked cloves with a fork and a little of the broth and mixed it all right back in. I also used whole wheat penne since we don't eat white pasta or rice in my house. I also used 8 cups chicken broth, in place of the 2qt. water and 2 boullion cubes. If served immediately this soup has a nice broth (especially with the can of tomato sauce), the leftovers however become a casserole, a delicious casserole nonetheless. A little water to thin it back to soup does the trick and the leftovers are delicious! Thanks for submitting!

Feb 04, 2009

My family really enjoyed this. Like some of the other reviewers, I added a second can of beans. I substituted chicken broth for the boullion and water to cut down on the salt but upped the herbs and peppers to keep the flavor. I also drained the beans before adding to make it less soupy.

Jan 05, 2012

I made this for Recipe Group - 12/31/2011. This soup was very disappointing. Please note that every time we’ve had Pasta Fagioli it has been at the North End, so perhaps we’re pasta fagioli snobs. You just can’t beat the Italian food at the North End. I decreased the water content which I would recommend to anyone trying this recipe.

Jan 03, 2012

Made this for Recipe Group and it is DELICIOUS! I did mince my garlic instead of using the whole cloves because I didn't want to have fish them out and chop them up later (yes, I'm lazy, lol), and I used 1 carton (4cups) of chicken broth and 4 cups water instead of the boullion cubes. Also, I used ditalini pasta instead of penne because that's the way we've always had any type of pasta fagioli, so it was just a personal preference that wouldn't affect the flavor at all. We really loved the flavor that the bacon gave to this, in fact, all the flavors blended beautifully. I will be using this recipe over and over again! Thanks for sharing. :)


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  • Calories
  • 747 kcal
  • 37%
  • Carbohydrates
  • 93.1 g
  • 30%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 1245 mg
  • 50%

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

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