Pasta e Fagioli III Recipe -
Pasta e Fagioli III Recipe

Pasta e Fagioli III

Recipe by  

"There are many recipes for this traditional Italian mainstay, usually served as a meal. Here's another that is slightly different. If you are in a hurry, substitute the dried beans with 3 (16 ounce) cans white, navy, great northern, or cannelini beans. Serve with a salad and crusty Italian bread."

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs

    2 hrs 20 mins


  1. Place navy beans, ham bone, and 10 cups of water into a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, from 1 1/2 to 2 hours.
  2. Meanwhile, 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, rinse with cold water to chill, then set aside.
  3. Once beans are nearly ready, heat olive oil in a Dutch oven over medium heat. Stir in onion and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, celery, carrot, red pepper flakes, and 1 cup of water; bring to a simmer, then reduce heat to medium-low and cook until the carrot has softened, about 10 minutes. While the tomato mixture simmers, remove the ham bone from the beans. Separate the meat from the bone; dice the meat, and discard the bone.
  4. To finish the soup, stir the beans, cooked macaroni, and diced ham into the tomato mixture; add additional water if needed to make a chunky soup. Season to taste with salt and pepper; simmer until the macaroni and beans are both quite tender, from 5 to 15 minutes. Stir in chopped parsley before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2005

I know I already reviewed this recipe once, but I made it again this weekend. I sauteed the onions and then put the rest of the ingredients with a ham hock in the crock pot. I used two cans of white beans. I added elbo macaroni already cooked just before I served. Sprinkled with parmagian cheese and served with garlic rolls. good dinner

Most Helpful Critical Review
May 10, 2007

I just threw everything in the crockpot, except the pasta. I added it about 45 minutes before serving. The recipe itself has fairly simple taste to it. But that is usually how Pasta Fagioli is. It is like a very mild minestrone. I increased the garlic and added a little bit of fresh sage to mine. And of course salt and pepper. The main reason I used this recipe is because I was looking for something to do with the ham bone. This was a nice change from my Navy Bean Soup but I don't know if I will make it again.


39 Ratings

Mar 07, 2008

So very good! I threw everything together except the noodles in a slow cooker, I used a smoked ham hock as well. My 8 year old son loved it.

May 10, 2007

The ingredients and directions in this recipe have been rewritten for clarity.

Feb 28, 2006

This was a big hit in my house. I have traveled Italy extensively and this recipe tasted like the Pasta e Fagioli I have had while there! I used a nice piece of salt pork instead of the ham and then cut back on the salt and it still came out great. My husband does not like beans but loved this!

Aug 06, 2010

Lack of flavor comments had me add the following and it was GREAT according to my family. 2 cans of tomatoe paste, 12 chopped garlic cloves. spinach, chicken broth (instead of water), Penne Rigate pasta (visually more appealing than macaroni,) and 1 can each (red & light red) kidney beans with a can of cannelli beans instead of dried to add color and ease. ENJOY!!!

Apr 17, 2007

We enjoyed this soup. I had to add a lot of chicken broth at the end because I had apparently not used enough water to cook the beans. I thought it could have used more vegetables and less pasta.

Jan 23, 2008

This is a lot different from the pasta e fagioli's that I had growing up, but it was really great anyway.


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  • Calories
  • 333 kcal
  • 17%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.1 g
  • 5%
  • Fiber
  • 15.7 g
  • 63%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 150 mg
  • 6%

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

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