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
bay leaves
1 c
chopped onion
rib celery chopped
carrot chopped
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


1In 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.
2Add 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.
3Fish out the bay leaves and serve with a dusting of cheese and a crusty loaf of bread.

About this Recipe

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