Pasta e Fagioli I Recipe -
Pasta e Fagioli I Recipe

Pasta e Fagioli I

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"A seasoned, savory bean and pasta soup. Garnish with basil and Parmesan cheese."

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Original recipe makes 6 servings Change Servings


  1. Drain the beans and set aside.
  2. In a large stockpot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring for 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.
  3. Transfer 1/2 cup of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta. Simmer until pasta is tender, about 6 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2004

While I modified the recipe a bit (used pepperoni instead of ham and canned beans instead of dry) this is the best Pasta e Fagioli I've ever made. I have a salon in an older Italian neighborhood. Many tried it and the oohs and ahhs were unbelievable. Several asked for the receipe... what a compliment!

Most Helpful Critical Review
Jan 04, 2012

nice recipe except I made a few changes. I used chicken stock, tomto paste or tomato sauce, fresh basil & oregano & chopped smoked bacon instead of the ham

Oct 10, 2006

I used pancetta because I had some on hand (I started it in w/ the celery, carrot & onion)...I also added about a lb. of ground round (cooked, of course). I used a can of cannellini & also a can of red kidney beans. I used half chicken broth & half beef broth as I didn't want too "beefy" a taste & I probably had to increase the liquids by double since I added additional ingredents. I did simmer the rind from the parmesan cheese in the soup...thanks for the tip! I went w/ macaroni instead of seashell pasta (Gosh I made a lot of changes...sorry) & I separated enough soup to have for dinner & then added about half a cup of pasta to it. The rest I froze & will add the pasta when I cook it. That way my macaroni doesn't turn to mush. Served it w/ garlic breadsticks & a ceasar salad. Thansk Marian!

Jun 25, 2007

This was soooooo good! My husband and I loved it! Easy to make, cheap, and delicious! The ultimate comfort food. I did use canned beans, and I used half chicken stock/ half beef stock. Other than that, I made it just as called for. Wonderful!

Jan 06, 2011

I added ground beef, forgot the salt and added a few crushed red pepper flakes, then added a touch of salt. This made the soup a sweet, hardy, delicious soup. I also cut the ham chunks small after reading one review that the ham was tough. I learned in culinary school that it is important to keep the vegatables and meats cut uniformly, so that they will cook uniformly. My wife and I went back for thirds, my 14 years old seconds.

Aug 03, 2009

this recipe is amazing. its the closest thing ive ever got to the smell in my grandmas kitchen. The second time i did use more stock, because the first time it had more the consistency of chili and i wanted it a little soupier, I used half chicken and half beef stock! awesome soup!

Feb 12, 2004

Impressive, quick, and easy. I used the ham luncheon meat only because my wife isn't much of a ham fan and it wouldn't make sense to buy anything larger than that. This dish is great when garnished with 2/3 parts grated parmesian and 1/3 part grated romano. Maybe next time I'll add some ground beef to it to give it more texture.

Nov 29, 2010

Delicious!!! A great and filling recipe. Added 1 can of kidney beans and 1 can of garbanzo beans. My family loved it and we will make it again. One word of caution, it will thicken up, so if you want it more "soupy" add extra broth.


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  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 45.4 g
  • 15%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 9.2 g
  • 37%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 502 mg
  • 20%

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

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