Pantry Pasta Fazool (Pasta e Fagioli)

Linda Dalton


I made this dish last year on a snowy day with what I had in my pantry. I wasn't about to go to the market with a foot of snow on the ground and abominable road conditions to try and find pancetta and fresh herbs. I knew I could make this work with what I had at home. And I do believe I achieved my goal.


★★★★★ 1 vote

15 Min
30 Min


  • 1 Tbsp
    canola oil
  • 2
    bay leaves
  • 1 c
    chopped onion
  • 1
    rib celery chopped
  • 1
    carrot chopped
  • 3
    cloves garlic minced
  • 1/2 tsp
    kosher salt
  • 1/4 tsp
    black pepper
  • 1/2 tsp
    old bay seasoning
  • 1/2 tsp
    crushed red pepper flakes
  • 2 can(s)
    (15 oz each) cannelini beans drained and rinsed
  • 1 can(s)
    (15 oz) tomato sauce with italian herbs
  • 1-1/2 c
  • 2 can(s)
    (14.5 oz each) fat free chicken broth
  • 1 c
    linguini or spaghetti broken into 1 inch pieces
  • 5 oz
    baby spinach
  • ·
    grated parmesan or romano cheese for garnish

How to Make Pantry Pasta Fazool (Pasta e Fagioli)


  1. In large soup pot on medium to low heat, add oil. Then add onions, carrots and celery. After a minute or two add bay leaves, salt, pepper, Old Bay, crushed red pepper and garlic. Cook on low, covered, until vegetables are soft (about 6-8 minutes). Don't brown the mixture, you just want them to sweat.
  2. Add beans, tomato sauce, chicken broth and water. Increase heat and bring to a rapid boil. Add pasta, reduce heat to medium, simmer uncovered and cook 6-8 minutes, stirring occasionally. Add spinach and cook another 3 minutes.
  3. Fish out the bay leaves and serve with a dusting of cheese and a crusty loaf of bread.

Printable Recipe Card

About Pantry Pasta Fazool (Pasta e Fagioli)

Course/Dish: Bean Soups
Other Tags: Quick & Easy, Healthy

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