Pasta e Fagioli

Pasta E Fagioli Recipe

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Eddie Szczerba


Traditional Italian soup,filling and delicious for a cold day or anytime at all!


★★★★★ 1 vote

As much as you want!
20 Min
40 Min


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3 qt
chicken stock ( i use my own)
1 pt
marinara sauce( i use my own)
1 medium
sweet onion chopped
4-5 clove
sliced garlic
3 Tbsp
olive oil
1 c
parsley, italian chopped
2 large
carrots, cubed
celery ribs diced
1 c
romano cheese, grated
bay leaves
butter and flour( rue for thickening)
1 pkg
ditalini pasta,cooked el dente( tube shaped pasta)
1 pkg
cooked white beans(navy or great northern will do) you can substitute canned(3)

How to Make Pasta e Fagioli


  • 1In a large stock pot,sauté the onion,carrots,celery and garlic until tender.
    Add the stock and marinara and bring to a rapid boil for fifteen minutes.
    Lower heat to a simmer,add the herbs,beans and let simmer for fifteen minutes. In the meantime cook the pasta according to directions,el dente! Not overcooked please!
    Add the herbs,cheese and thicken with the rue,cook about ten minutes more.
  • 2When you're ready to serve,spoon some pasta in the bottom of the bowl and ladle the hot soup over the pasta,garnish with cheese and a little red pepper flakes( if you like a little spice in your life!) and enjoy this wonderful soup with a hood loaf of crusty buttered bread!! Enjoy!:)

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About Pasta e Fagioli

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

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