Pasta Fagioli

Carol Perricone


Another family recipe that I have been making for years. My kids still love it and ask me to make it when they come for a visit.

Hope you enjoy it as much as we do. :)

My recipe and photos.


★★★★☆ 5 votes

15 Min
35 Min
Stove Top


  • 3 Tbsp
    olive oil
  • 5 clove
    garlic, minced
  • 1 can(s)
    (28 oz) crushed tomatoes
  • 2 c
  • 2
    chicken bouillion cubes or 2 pkgs. powder bouillion
  • 1 tsp
    oregano, dried
  • 1/8 tsp
    black pepper, or to taste
  • 1 can(s)
    (16 oz) red kidney beans with liquid
  • 1/2 lb
    small or medium shell macaroni

How to Make Pasta Fagioli


  1. In a large pot, saute garlic in olive oil over low heat (careful not to burn it). Add tomatoes, water, bouillion cubes, oregano and pepper.
  2. Simmer, covered, 30 minutes on low heat. Add kidney beans with liquid, and cook 5 more minutes.
  3. Cook macaroni according to pkg. directions, drain well, and add to beans and sauce. (It will be soupy at first, but will dry up a little the longer it sits). We wait 10-15 minutes before serving.

    If you are really hungry, you don't have to wait. The taste is the same either way. Enjoy. :)

Printable Recipe Card

About Pasta Fagioli

Course/Dish: Pasta Other Soups
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian

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