Pasta E' Fagioli (pasta And Beans) Recipe

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Pasta e' Fagioli (pasta and beans)

Dorene Clark


This recipe comes from a combination of my grandmom DiEdoardo and a former boss of mine. It can be varied according to your personal taste! Manga!! A new way to enjoy peasant food!
This soup takes time but is well worth it! It was the Italians' way of stretching a meal of pasta and beans. To make it a rich and hearty meal we added the sausage.

pinch tips: Slow Cooker/Crock Pot Hints



A crowd!


25 Min


1 Hr 30 Min


1 lb
ditalini pasta (cooked)
1 lb
sweet italian sausage
1 lb
hot italian sauasage
3 can(s)
diced tomatoes
4 clove
garlic (chopped)
1 large
onion (chopped)
celery ribs (chopped)
1 tsp
dried basil, dried oregano
fresh basil (chopped)
fresh italian parsley
salt and pepper to taste
1 gal
chicken broth
1 lb
dried cannellini beans (white navy) soaked overnight

Directions Step-By-Step

Cook ditalini according to package directions, drain and rinse in cool water and set aside. Take sausage out of casings,(discard casings)
In a large soup pot brown sausages and drain grease. return to pot along with 1 tablespoon olive oil and vegetables, cook together for 5 min, add dried basil and dried oregano. Add canned tomatoes cook an additional 5 min. Drain and rinse beans. Add soaked beans and chicken stock.
Bring soup to a boil for 15 min, lower the temp to simmer and simmer until beans are tender. This may take up to an hour or so. After beans are tender check soup for seasoning. Add salt and pepper to taste. I usually add a pinch or two of red pepper flakes also.
At this point soup is almost complete. When beans are cooked it is time to finish with the fresh basil, parsley and pasta. Cook for about 10 min until pasta is warmed through. Check again to see if it needs more seasoning. Serve with crusty Italian bread and a salad. Enjoy!!
I prefer a thicker soup, more chicken broth may be added for a thinner soup.

About this Recipe

Course/Dish: Other Soups
Regional Style: Italian