All In The Pool Pasta Fagiola Recipe

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All in the Pool Pasta Fagiola

Debbie Harris


I grew up having pasta fagiola practically every Friday night. This recipe is much simpler than the one I had been making for years. Everything starts out in the same big soup pot and cooks together. You won't believe how good the end result is. I hope you enjoy it as much as my family and friends do. Mangia!

★★★★★ 1 vote
8 -10 as an appetizer or 6 hungry adults for dinner
20 Min
30 Min
Stove Top


1 lb
ditali or small shell pasta
2 can(s)
canellini or kidney beans rinsed and drained
1 can(s)
28 oz. tomato sauce
1 tsp
garlic powder
2 Tbsp
dehydrated minced onion
1/4 c
extra virgin olive oil
salt and pepper to taste
2 c
chicken stock in a box or chicken broth (your preference)


1Put all ingredients into your soup pot except for the garlic powder and olive oil. Add water to make the dish as thick or thin as you like. Bring to a boil over medium heat and then lower to medium low and cover. Cook (stirring occasionally to prevent from sticking) for approximately 20 to 30 minutes.
2When the pasta fagiola is almost done to your liking, heat up the olive oil in a separate little pan. When the oil is hot, pour the garlic powder into the hot oil until it turns a light brown color. Pour the olive oil/garlic powder mixture into the pasta fagiola and stir well. Let it all sit for approximately 5 to 10 minutes and serve with some crusty Italian bread.

About this Recipe

Course/Dish: Pasta, Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy