all in the pool pasta fagiola
(1 RATING)
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!
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prep time
20 Min
cook time
30 Min
method
Stove Top
yield
8 -10 as an appetizer or 6 hungry adults for dinner
Ingredients
- 1 pound ditali or small shell pasta
- 2 cans canellini or kidney beans rinsed and drained
- 1 can 28 oz. tomato sauce
- 1 teaspoon garlic powder
- 2 tablespoons dehydrated minced onion
- 1/4 cup extra virgin olive oil
- - salt and pepper to taste
- 2 cups chicken stock in a box or chicken broth (your preference)
How To Make all in the pool pasta fagiola
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Bean Soups
Culture:
Italian
Tag:
#Quick & Easy
Diet:
Vegetarian
Ingredient:
Beans/Legumes
Method:
Stove Top
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