Pasta E Fagioli Recipe

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Pasta e Fagioli

Joan Richard


Pasta e fagioli, means "pasta and beans", and is a traditional meatless Italian dish. Though most pasta fagioli have tomato in it, this version relies on the simplicity of the ingredients and how the flavors meld . It is a very rustic dish.

The recipe was shown to me by my mother-in-law when I first got married. And though I changed it a little, it is still simple and nutritious, remaining a favorite of ours.

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15 Min


30 Min


1 Tbsp
olive oil, (italian, imported)
3 clove
garlic, minced
1 pkg
chopped spinach
2 can(s)
cannellini beans, drained
48 oz
chicken broth (organic)
1 box
ditalini or small shells
day old italian bread, thick sliced and baked in a 250 degree oven for a half hour
grated parmesan or romano cheese

Directions Step-By-Step

Cook pasta to just under al dente. It should be soft outside and hard in the center. Defrost and drain frozen chopped spinach well. Drain cannellini beans.
In a large soup pot on medium heat, saute garlic in olive oil until garlic is opaque(do not brown).
Add drained spinach to garlic and oil mixture in the pot and saute for a few minutes, allowing the spinach to absorb the flavor of the garlic. Add cannellini beans, then chicken broth. Bring to a low boil then drop to simmer. Add cooked, drained pasta.
Continue cooking for 15 minutes. The pasta will resume cooking, but will be al dente and not soggy.
Serve pasta e fagioli over the thick crispy bread slices with fresh grated Parmesan or Romano cheese.

If you are lucky to live near a good Italian bakery you can ask for whole wheat biscotti and serve it over them. It is delicious!

About this Recipe

Course/Dish: Soups, Pasta, Bean Soups, Other Soups
Regional Style: Italian
Other Tags: Quick & Easy, Healthy