All in the Pool Pasta Fagiola

All In The Pool Pasta Fagiola Recipe

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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)

How to Make All in the Pool Pasta Fagiola


  • 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.

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About All in the Pool Pasta Fagiola

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