Recipe by Leo J. Lagrotte
"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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1 (16 ounce) package
dried navy beans
1 (10 ounce)
meaty ham bone or smoked pork hocks
1 (8 ounce) box
1 (16 ounce) can
red pepper flakes, or to taste
salt and pepper to taste
chopped fresh parsley
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.
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.
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.
The ingredients and directions in this recipe have been rewritten for clarity.
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!
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!!!
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.
This is a lot different from the pasta e fagioli's that I had growing up, but it was really great anyway.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta e Fagioli III
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 333
** Calories from Fat: 27
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