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Home > MAKE SOUP > Soup Recipes > Pasta Fagioli
Pasta Fagioli
Pasta Fagioli Recipes
Beans and Macaroni (Pasta E. Fagioli) Best ever Pasta Fagioli Easy – Pasta Fagioli Joys Pasta Fagioli (Fazool)
Mammas Pasta E Fagioli Marions Pasta Fagioli Ninas Pasta & Fagioli Pasta Fagioli 1
Pasta Fagioli 2 Pasta Fagioli 3 Pasta Fagioli 4 Pasta Fagioli 5
Pasta Fagioli 6 Pasta Fagioli (Fazuel) Pasta Fagioli (Italian Macaroni-Bean Soup) Pasta Fagioli Salad
Pasta E Fagioli 1 Pasta E Fagioli 2 Pasta E Fagioli 3 Pasta E Fagioli 4
Pasta E Fagioli 5 Pasta Y Fagioli Pasta Fagioli Ala Cardosa Paulo Luigis Pasta Fagioli
Quick Pasta Fagioli Uncle Skips Pasta Fagioli Zuppa Di Fagioli Con La Pasta

Beans and Macaroni (Pasta E. Fagioli)

  • 4 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 (16 oz.) can Italian plum tomatoes chopped or blended
  • 2 tsp. minced fresh parsley
  • 1/2 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1 (15 oz.) can white kidney beans
  • Salt and pepper or red pepper
  • 8 oz. elbow macaroni freshly cooked
  • Grated Parmesan cheese
  • 2 tsp. sugar

Heat 4 tablespoons oil in heavy large skillet over medium heat and add garlic and saute until brown about 2 minutes. Stir in tomatoes and cook 5 minutes. Add parsley, basil and oregano and sugar. Simmer until tomatoes soften about 15 minutes. Add beans and cook until heated through about 5 minutes. Season with salt and pepper. Place cooked pasta in bowl and pour sauce over and toss thoroughly. Serve, passing Parmesan cheese separately.
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Best ever Pasta Fagioli

  • 1 clove fresh garlic (or more to your taste)
  • 2 (19oz) cans of cannellini beans
  • 1 (15oz) can tomato sauce
  • seasonings: salt, pepper, grated cheese, Italian seasoning (to taste)
  • meatballs (use your fav. recipe, approx. 1", browned)
  • 1 pkg. shell macaroni (cooked and drained)

Brown garlic in olive oil. Mix 2 cans beans with one can water in electric blender until almost smooth. Add blended beans to browned garlic then add the can of tomato sauce and one can of water to the pan. Add remaining ingredients (except pasta), bring to slow boil. Let simmer for 25 min. Stirring occasionally. Add pasta before serving. This is my mom's recipe that we grew up with. The meatballs add wonderful flavor. Enjoy!
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Easy – Pasta Fagioli

  • 1/2 c. olive oil
  • 1 sm. onion
  • 1 clove garlic
  • 1 (16 oz.) can crushed tomatoes
  • Parmesan cheese
  • Parsley
  • Basil
  • Water
  • 1/2 lb. Ditalini #24
  • Salt and pepper

In a saucepan saute onions and garlic in oil until slightly browned. Add tomatoes and beans, cook 1/2 hour. Add parsley and basil to taste. Cook macaroni according to package. Drain about half of the water, leave the rest in the pasta. Add bean mixture, sprinkle with cheese. Serve hot.
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Joys Pasta Fagioli (Fazool)

  • 1/2 c. olive oil
  • 1 c. onions
  • 2 cloves garlic
  • 1 tbsp. parsley

Saute until soft. Add: 1 can red beans (kidney) 1 (8 oz.) tomato sauce 2 c. water 1 tsp. each basil, oregano 1/2 tsp. thyme Salt & pepper Simmer 1 hour. 1 cup cooked pasta. Stir until warm.
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Mammas Pasta E Fagioli

  • 2 garlic cloves, minced
  • 2 tbsp. olive oil
  • 1 (8 oz.) can tomato sauce
  • 1 c. water
  • 1 (16 oz.) cannelloni beans
  • 1/2 lb. ditalini or elbow macaroni
  • Fresh parsley, chopped
  • Grated cheese

In a saucepan, fry the garlic gently in the oil until golden brown. Add the tomato sauce and water, and let cook for 10 minutes. Add beans, stir gently, continue to cook on simmer. Cook ditalini or elbow macaroni al dente, drain and add to bean mixture. Stir gently. If it gets too thick, add a little more water. Add parsley. Serve immediately, or else the pasta will absorb all the liquid. This is so good that I would double the recipe, because it is delicious when sprinkled with grated cheese, with Italian bread dipped in the sauce. Some people love it cold the next day, or you can add a little water and warm it up. Enjoy!
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Marions Pasta Fagioli

  • 4 to 6 ham shanks
  • 2 lb. pinto beans
  • 1/2 lb. salad macaroni
  • 1 lg. onion, chopped
  • 6 or 8 cloves of garlic, fresh, minced
  • 2 (15 oz.) cans tomato sauce
  • 1/2 lb. bacon, cut in pieces
  • 1/2 c. chopped celery
  • 1 to 2 tsp. allspice
  • 1 to 2 tsp. cinnamon
  • 1/2 tsp. pepper

Boil ham shanks until tender. Remove from water to cool. Put pinto beans in water to cook. When ham shanks are cool, remove meat from bones and put meat back in beans and water. Add tomato sauce and rest of ingredients EXCEPT salad macaroni. Cook until beans are done. Twenty minutes before serving, add salad macaroni. When macaroni is tender, eat and enjoy. Wonderful served with black rye bread. NOTE: Use just enough water so your finished product is not watery.
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Ninas Pasta & Fagioli

  • 5 cloves garlic
  • 3 tbsp. olive oil
  • 1 (28 oz.) can crushed tomatoes, diced
  • 2 c. water
  • 2 chicken bouillon cubes
  • 1 tsp. oregano
  • Pepper to taste
  • 1 (16 oz.) can red kidney beans
  • 1/2 lb. sm. shell macaroni or ditali

Saute garlic in oil over low to medium heat until soft. Add the tomatoes, water, bouillon cubes, pepper and oregano. Simmer for about 30 minutes covered. Add the kidney beans with the canned liquid and continue cooking for about 5 minutes. Cook macaroni according to package directions. Drain and add to the beans and sauce. Serve with grated Parmesan cheese. Makes 6 to Return to top of page
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Pasta Fagioli 1

  • 1 c. Navy or Great Northern beans
  • Water
  • 1 qt. fat-free beef broth
  • 2 tbsp. vegetable oil
  • 1/2 c. finely chopped onions
  • 1/4 c. finely chopped celery
  • 1 tbsp. chopped parsley
  • 1/4 tsp. powdered rosemary
  • 1/4 tsp. powdered thyme
  • 1/4 tsp. garlic powder
  • 1/8 tsp. pepper
  • 1/2 c. tomato sauce
  • Salt
  • 1 c. elbow macaroni (or other sm. pasta)

Wash beans well in cold water, removing any dark or discolored beans. Place beans in heavy saucepan. Cover generously with water and bring to boil. Boil 2 minutes. Remove from heat, cover, and set aside for 2 hours. Drain beans well. Place broth and oil in heavy saucepan. Bring broth and oil to a boil. Add drained beans, cover, and simmer 1 hour or until the beans are tender. Add onions, celery, parsley, rosemary, thyme, garlic powder, pepper and tomato sauce to the beans. Cover and simmer 30 minutes. Before serving, add pasta, cover and cook about 10 minutes. Return to top of page
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Pasta Fagioli 2

  • 2 stalks celery, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried parsley
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • salt to taste
  • 1 (14.5 ounce) can chicken broth
  • 2 medium tomatoes, peeled and chopped
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup uncooked spinach pasta
  • 1 (15 ounce) can cannellini beans, with liquid

In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes. Add pasta and cook 10 minutes, until pasta is tender. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.
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Pasta Fagioli 3

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 (14.5 ounce) cans stewed tomatoes
  • 3 cups low-sodium chicken broth
  • 1 (15 ounce) can cannellini beans
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon ground black pepper
  • 1/4 pound seashell pasta

Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender. Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered. Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.
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Pasta Fagioli 4

  • 1/2 cup chopped onion
  • 1 small carrot, grated
  • 1/4 cup chopped celery
  • 1 clove garlic, minced
  • 1/4 pound prosciutto, finely chopped
  • 1 tablespoon olive oil
  • 6 cups chicken broth
  • 3 cups tomato juice
  • 2 cups red beans
  • 1 tablespoon dried parsley
  • 2 teaspoons dried basil
  • 1/8 teaspoon ground cayenne pepper
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons white sugar
  • salt and pepper to taste
  • 1 (16 ounce) package ditalini pasta

In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent. To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour. Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.
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Pasta Fagioli 5

  • 1 (16 ounce) package dried navy beans
  • 1 (10 ounce) meaty ham bone or smoked pork hocks
  • 10 cups water
  • 1 (8 ounce) box elbow macaroni
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 (16 ounce) can diced tomatoes
  • 2 stalks celery, diced
  • 1 carrot, diced
  • 1/2 teaspoon red pepper flakes, or to taste
  • 1 cup water
  • salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Place navy beans, ham bone, and 10 cups of water into a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, from 1 1/2 to 2 hours. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, rinse with cold water to chill, then set aside. Once beans are nearly ready, heat olive oil in a Dutch oven over medium heat. Stir in onion and garlic, cook until the onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, celery, carrot, red pepper flakes, and 1 cup of water; bring to a simmer, then reduce heat to medium-low and cook until the carrot has softened, about 10 minutes. While the tomato mixture simmers, remove the ham bone from the beans. Separate the meat from the bone; dice the meat, and discard the bone. To finish the soup, stir the beans, cooked macaroni, and diced ham into the tomato mixture; add additional water if needed to make a chunky soup. Season to taste with salt and pepper; simmer until the macaroni and beans are both quite tender, from 5 to 15 minutes. Stir in chopped parsley before serving.
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Pasta Fagioli 6

  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tbsp. olive oil
  • 1 (28 oz.) can crushed tomatoes
  • 1 c. water
  • 2 (16 oz.) cans white cannelloni beans
  • 3 tbsp. parsley or to taste
  • 2 tbsp. basil or to taste
  • 1/2 lb. tubettini or ditalini macaroni

In medium saucepan saute onion and garlic in olive oil. Add crushed tomatoes, water, parsley and basil and stir. Cover. Place on high heat until boiling. Reduce heat and simmer for 30 minutes. Add cannelloni beans, juice and all, until heated. Add cooked macaroni. Serve hot with grated Italian cheese. NOTE: Do not use more than 2 cans of beans if doubling recipe.
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Pasta Fagioli (Fazuel)

  • 1 lb. dried navy or sm. white beans
  • 2 qts. water
  • 1 beef bone
  • 1/4 c. olive oil
  • 1 tsp. dried basil
  • 1/2 tsp. black pepper
  • 1 c. beef stock
  • 1 lb. pasta or macaroni
  • 1 tsp. minced parsley
  • 2 carrots
  • 2 stalks celery
  • 3 tomatoes or tomato sauce
  • 2 cloves garlic, minced
  • 2 tsp. salt

Heat oil, stir in garlic; add basil, salt, stock, tomatoes and bring to boil. Also parsley. Pour into beans. When beans are nearly done, add carrots and macaroni. Adjust liquid to consistency you want.
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Pasta Fagioli (Italian Macaroni-Bean Soup)

  • Oil
  • 1 sm. onion
  • 1 stick celery
  • 1/4 tsp. oregano
  • 1 sm. can tomato paste
  • 2 c. water
  • 2 c. canellini (white kidney beans)
  • 2 c. ditalini (macaroni)

Saute onion, celery, and garlic in a little oil. Add paste, water, and oregano. Cook until thick. Add canellini and cook 5 minutes. Meanwhile, cook ditalini in boiling salted water. Strain, saving water. Add ditalini to cooked sauce and bean mixture. Add the reserved water to desired consistency. Serve sprinkled with grated cheese.
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Pasta Fagioli Salad

  • 1 (14 oz.) can Cannelinni beans (white kidney beans), drained, save several tbsp. residue to moisten salad
  • 1/4 c. chopped or julienned ham or Canadian bacon (opt.)
  • 1/4 c. minced celery hearts
  • 1/3 c. chopped sweet red bell pepper (or green bell)
  • 1/3 c. minced Bermuda onion, or scallions with part of the greens
  • Juice of 1/2 lemon or to taste
  • 1/2 tsp. thyme leaves
  • 1/2 tsp. basil leaves
  • 1 fresh basil leaf, chopped
  • 1 tbsp. freshly chopped parsley
  • 3 tbsp. safflower oil or olive oil
  • Salt & Pepper to taste
  • 1 c. tiny shells, cooked al dente & drained

Drain Cannelinni beans (saving several tablespoons of the residue to moisten the salad if desired) and place in a salad bowl. Add the chopped celery, peppers, onions, lemon juice and all the seasonings. Mix together and place in refrigerator to let marinate and chill completely. Cook pasta al dente; drain well. (Wash if desired to cool.) Shake off all the water and combine with the beans, mix together. Taste, re-season if needed, compensating for the additional flavor needed when combining with the pasta. Serve as is, or shred your favorite cheese over all, such as cheddar, harvarde, etc. Maybe even with Roquefort, I haven't tried it? Serve with melba toast or your favorite Triscuit, with assorted cheese.
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Pasta E Fagioli 1

  • 1/2 box ronzoni small shells #23
  • 2 tbsp. olive oil
  • 1 lg. or med. onion, chopped fine
  • 1/2 clove garlic, chopped fine
  • 1 tbsp. parsley, chopped
  • 1 c. celery, chopped fine
  • 2 cans Del Monte Italian style stewed tomatoes, pureed in blender
  • 2 c. water
  • 1 lg. can cannelloni beans
  • 1/2 tsp. salt
  • Pinch of pepper

Saute celery, onions and garlic in heated olive oil in large saucepan. Add all other ingredients, stir, and simmer 30 to 40 minutes. Cook macaroni as usual. Drain and add to other ingredients. Simmer together 5 minutes. Serve with grated cheese and Italian bread.
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Pasta E Fagioli 2

  • 2 1/2 c. dried navy or pea beans
  • Salt
  • 2/3 c. olive oil
  • 2 bay leaves
  • 5 cloves garlic, peeled
  • 4 carrots, peeled & diced
  • 3 stalks celery, sliced
  • 2 onions, chopped
  • 3 tbsp. olive oil
  • 4 cloves garlic, crushed or put through garlic press
  • 2 tsp. oregano
  • Pepper, freshly ground
  • 2 lg. cans tomatoes, drained & chopped (save liquid)
  • 3/4 lb. macaroni
  • Parsley, chopped
  • Parmesan cheese, freshly grated

Soak beans overnight in large bowl of water. The next day, drain and rinse beans and put into kettle with 6 to 8 cups water, 1 1/2 teaspoons salt, 2/3 cup olive oil, bay leaves and 5 peeled whole garlic cloves. Bring to a boil, reduce heat, cover and simmer beans until tender, 1 1/2 to 3 hours. When done, drain beans and reserve liquid (discarding garlic cloves and bay leaves). Meanwhile, saute carrots, celery and onion in olive oil along with crushed garlic, salt, pepper and oregano. After all vegetables are tender, add the tomatoes, cover and cook for 10 additional minutes. Cook macaroni in boiling water until barely tender; drain. Combine beans, cooked vegetables and macaroni in large soup kettle and add about 2 1/2 cups of the reserved bean liquid, cover and simmer 15 minutes, stirring occasionally. Add salt and pepper to taste. Serve in bowls with chopped parsley and grated Parmesan cheese sprinkled on top of the steaming food.
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Pasta E Fagioli Soup Mix Quick & Easy

Pasta E Fagioli Soup Mix

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Pasta E Fagioli 3

  • 2 tbsp. chopped yellow onion
  • 1/4 c. olive oil
  • 3 tbsp. chopped carrots
  • 3 tbsp. chopped celery
  • 4 sliced prosciutto (Italian ham), chopped
  • 2/3 c. canned Italian tomatoes, cut (with their juice)
  • 1 (20 oz.) can white kidney beans
  • 3 c. beet broth
  • Salt and pepper
  • 6 oz. sm. macaroni, cooked
  • 2 tbsp. Parmesan cheese

Saute over medium heat onion in a stock pot with oil until pale gold. Add celery, carrots, and prosciutto and saute for 10 minutes, stirring from time to time. Add tomatoes and juice; reduce heat and cook for 20 minutes. Add beans; cook for 5 minutes. Add broth and bring to a boil. Add salt and pepper carefully; taste first! Add pasta and let set for 10 minutes no longer or pasta may get mushy. Swirl in grated cheese just before serving.
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Pasta E Fagioli 4

  • 1/4 lb. dry kidney or pinto beans (1 c.)
  • 1 (8 oz.) can tomatoes, cut up
  • 1 (8 oz.) can tomato sauce
  • 1 med. carrot, chopped
  • 1/4 c. chopped onion
  • Grated Parmesan cheese
  • 1/4 c. chopped celery
  • 1 clove garlic, minced
  • 3/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 tbsp. olive oil
  • 4 oz. macaroni (1 c.)

Rinse beans; combine beans and 4 cups water. Bring to boiling; simmer 2 minutes. Remove from heat; let stand 1 hour, or add beans and water and soak overnight. Cover; simmer 1 hour. Drain; reserve 1 1/2 cups liquid. Combine reserve liquid, beans, undrained tomatoes, tomato sauce, carrot, onion, celery, garlic, salt and pepper. Cover; simmer for 30 minutes. Stir in oil. Cook macaroni; drain. Stir into tomato mixture. Serve with Parmesan. Serves 4.
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Pasta E Fagioli 5

  • 1 lb. white beans, boiled as per directions
  • 1 lg. onion, diced
  • 1 lg. can whole tomatoes
  • 2 tbsp. garlic, minced
  • Salt and pepper to taste
  • 1 c. oil
  • 1 tbsp. parsley flakes
  • 1 stick butter

In a large saucepan, mix all ingredients together. Simmer 1/2 hour then add 2 quarts water. Bring to boil, then simmer another 45 minutes. Add beans with juice from boiling. Boil 1 pound elbow macaroni separately. About 10 minutes before serving, mix sauce with beans to drained macaroni. Add salt and pepper to taste. Sprinkle with grated cheese.
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Pasta Y Fagioli

  • 1 1/2 lb. lean ground beef (or 1 lb. beef and 1/2 lb. sage sausage)
  • 1 diced onion
  • 1 c. sliced celery (about 4 to 5 stalks)
  • 1 c. sliced carrots (2 or 3 lg. carrots)
  • 2 cloves garlic, minced
  • Brown meat with other ingredients above and drain. Then add the following ingredients, bring to a boil, then simmer 20 minutes.
  • 1 can (16 oz.) tomatoes, cut up
  • 1 can (15 oz.) tomato sauce
  • 1 can red kidney beans, undrained
  • 1 can white navy beans, undrained
  • 2 c. (or more) water
  • 5 beef bouillon cubes
  • 1 tbsp. dried parsley flakes
  • 1/2 tsp. sweet basil
  • 1/4 tsp. black pepper
  • 1 tsp. salt
  • 1/2 tsp. oregano

Now add 1 cup small elbow macaroni and 1 cup green beans, cut in 1 inch pieces. Bring to a boil again, then simmer until vegetables are tender. Sprinkle with Parmesan cheese before serving. Green beans are optional.
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Pasta Fagioli Ala Cardosa

  • 4 lbs. fresh Roman or Cranberry beans (white with a red fleck running through) or one pound dried beans soaked overnight
  • 2 lg. onions, chopped
  • 1 c. coarse chopped Italian parsley
  • 1/2 lb. Didalini macaroni
  • 10 lg. cloves garlic, sliced
  • Salt and pepper
  • Olive oil
  • Locatelli cheese

Cook all of the beans in two quarts of water until tender; drain and reserve the fluid. Put half of the beans through a food mill, putting the pulp back into the reserved fluid and discarding the skins. Meanwhile, saute onion until transparent in olive oil; add chopped parsley and garlic slices and add to the bean pulp and water mixture. Add more water if necessary and season with salt and pepper to taste. Add the raw macaroni and cook until tender. Then add remaining cooked beans and heat through. The consistency should now be of a hearty soup. Serve piping hot drizzling olive oil on top of each bowl. A sprinkling of fresh grated Locatelli cheese is optional, but adds delicious flavor. A wonderful dinner when served with a crispy green salad, crusty Italian bread, and a bottle of your favorite wine.
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Paulo Luigis Pasta Fagioli

  • 1 lb. white beans (Navy or Northern)
  • 2-4 tbsp. olive oil
  • Med. onion, chopped fine
  • 2 cloves garlic, minced
  • 4-5 fresh basil leaves
  • 2 tbsp. tomato paste
  • 1 tbsp. flour
  • Black pepper
  • 1 crushed red pepper
  • Salt
  • Tubetti or Rottel noodles (1-12 oz. pkg.)

This recipe was handed down to me from my mother. It can be made with canned beans to save time. Use 4 cans to 1 pound dried. Soak beans overnight in a 5 quart pot (kettle), in twice as much water as beans. The next day drain the beans, add fresh water just covering the beans and boil until beans are cooked (1 1/2 hours). Water level must remain above the beans. Stir occasionally, for best results use a wooden spoon. Keep beans warm. Generously coat a frying pan with olive oil. Add onion and saute until translucent. Add garlic and basil leaves. Saute 1-2 minutes, stirring constantly. Add 1 tablespoon flour and cook for one minute. Add 1/2 cup water, stir until thickened (1-2 minutes). Add tomato paste, stir until dissolved. Remove from heat and add to still warm beans. For desired thickness add water. Stir until mixed, adding peppers and salt to taste. Simmer over low heat for 15 minutes stirring occasionally. Cook pasta al dente (4-5 minutes). Drain and cool. Set aside. Before serving, place pasta in the bottom of a soup bowl. Add hot bean mixture. Mix and garnish with parsley.
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Quick Pasta Fagioli

  • 2 cloves minced garlic
  • 2 tbsp. olive oil
  • 1 lg. carrot, grated
  • 1 lg. onion, chopped
  • 1 celery stalk with leaves, chopped
  • 2 tbsp. tomato paste
  • 2 (20 oz.) cans cannellini beans (white kidney), undrained
  • 1 (10 1/2 oz.) can chicken broth
  • 1 soup can water
  • 4 oz. sm. shells or ditalini
  • 1/2 c. Parmesan cheese
  • 1/4 c. parsley, finely chopped
  • 1 tbsp. red wine vinegar

Saute garlic in oil. Add carrots, onion and celery. Saute 3-5 minutes. Add paste. Add beans, broth and water. Simmer 2 minutes, uncovered. Add 4 oz. pasta. Simmer 8 minutes. Remove from heat and let stand 10 minutes. Add 1 tablespoon red wine vinegar. Top with 1/2 cup cheese and 1/4 cup finely chopped parsley. Stir throughout soup. Serves 6
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Uncle Skips Pasta Fagioli

  • 3/4 lb. dry Northern beans
  • 3/4 lb. macaroni
  • 1 (6 oz.) can tomato paste
  • 1 clove garlic
  • Parmesan cheese, parsley, basil, salt & pepper to taste

Soak, cook and drain beans. Cook and drain macaroni. Put tomato paste, garlic and herbs in skillet and let cook until nice and orange (you may want to add a little water). Add cooled beans and macaroni and cook until done.
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Pasta Fagioli Soup Mix Quick & Easy

Pasta Fagioli Soup Mix

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Zuppa Di Fagioli Con La Pasta

  • 1 lb. dry white beans (Great Northern or Navy)
  • 3 1/2 qts. water
  • 3 tbsp. olive oil
  • 1/2 lb. ham, cooked and cubed
  • 1/2 c. onion, chopped
  • 1/4 celery, minced
  • 1/2 tsp. garlic, minced
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 c. spaghetti, broken
  • 1/4 c. Parmesan cheese

Combine beans and water in a large pot and bring to a boil. Remove from heat and let stand 1 hour. Return to medium heat and add olive oil, ham, onion, celery, garlic, salt, and pepper. Cook 3 hours. Then add spaghetti and simmer 10 to 15 minutes until tender. Serve in soup bowl and top with generous spoonfuls of Parmesan cheese. Serves 4 to 6.
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