Pasta e Fagioli

By • January 15, 2010 • 44 Comments



Author Notes: I swear, when I came home from a study abroad in Rome, I ate this so much my friends began to call it Pasta Fa-Julie. (Yes, that's my name! Close enough anyway. The secret's out!) I modified this one from Gourmet magazine.QueenOfGreen

Serves 2

  • 2 slices bacon, chopped
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 small stalk celery
  • 1 can (14 oz?) chicken broth
  • 1 can (16 oz?) cannelini beans, rinsed and drained
  • 1 can (16 oz?) whole tomatoes, drained and chopped
  • 1/2 teaspoon dried oregano
  • 1/2 cup dittalini
  • 2 tablespoons fresh parsley, minced
  • grated Parmesan
  1. In a heavy saucepan cook bacon over moderate heat, stirring until crisp. Add onion and garlic, stirring until onion is soft and transparent. Add celery. Add broth and simmer, covered, for 5 minutes.
  2. In a bowl mash 1/3 of the beans, then stir them into the onion mixture along with the remaining whole beans, tomatoes, and oregano. Simmer the soup, covered for 15 minutes, or until pasta is al dente. Then remove from heat and let stand, still covered, for 5 minutes.
  3. Stir in parsley and top with (lots of!) Parmesan. Feast.
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Tags: Jennifer Steinhauer, Jenny, Jenny's in the Kitchen, jestei

Comments (44) Questions (3)

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Stringio

3 months ago Chloe Surrentino

Just wanted to say this is my go to recipe it tastes the closest I've ever found to how my Nonno cooks his and my partner just loves it :) making it tonight can't wait to eat it.

Artdecowoman-main_full_green

3 months ago QueenOfGreen

Aw, thanks! Love hearing from people who are cooking it!

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4 months ago Sue

There is no need to use a pressure cooker with this recipe. Its easy and you just cook it as long as you want.

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5 months ago gina

Is there an electric pressure cooker version of this recipe?

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5 months ago gina

Do you have an electric pressure cooker version of this recipes?

Artdecowoman-main_full_green

5 months ago QueenOfGreen

I've never owned a pressure cooker, so no, I don't. I'm not sure this would be the recipe that would make much sense to use one, since it only takes about as long as cooking the pasta. But like I said, I've never owned one, so not familiar with pressure cooking!

Dscn1202

7 months ago sherry edelstein

pasta add when? how much broth?

Artdecowoman-main_full_green

7 months ago QueenOfGreen

Pasta cooks in step 2. Broth is one can (which, depending on brand is about 14 or 15 ounces). Enjoy!

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12 months ago calftaylor

Just made this as part of my dinner tonight (along with proscuitto-wrapped chicken breasts stuffed with mozzerella and basil) - it was fantastic! I'm going to try it with italian sausage in it next time and probably add more veggies, but it was great just as it was.

Artdecowoman-main_full_green

12 months ago QueenOfGreen

Glad you liked it! (The chicken sounds delicious too!)

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3 months ago Sue

My Italian grandfather put pepperoni in pasta fagoli

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over 1 year ago Carolyn plourde

loved this!

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over 1 year ago FabFran

This is THE BEST Pasta e Fagioli recipe I have ever tried. The only thing is I will have to double the recipe when I make it from now on!

Artdecowoman-main_full_green

over 1 year ago QueenOfGreen

THANKS! High praise indeed!

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over 1 year ago TheSteadyTable

I made a vegetarian version of this tonight, using butter, olive oil and a parmesan rind instead of bacon. It was great.
http://www.thesteadytable...

Artdecowoman-main_full_green

over 1 year ago QueenOfGreen

Parmesan rind sounds good!

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over 1 year ago Ceege

Made this today for dinner. So simple and delicious. I added some fresh chopped spinach and used canned "fire-roasted" diced tomatoes. My family loved this and I will be making it often.

Artdecowoman-main_full_green

over 2 years ago QueenOfGreen

Thanks for the comments everyone!

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over 2 years ago GreggHollander

Pasta goes in with the mashed beans in Step 2.

Made this for a party the other day -- very well received.

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over 2 years ago KABenson

Love this - it's light but hearty at the same time. I doubled it for a family of five (three kids) and it is a great winter night meal with a crispy garlic bread.

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over 2 years ago MellyHBee

What a delightful soup! Love!

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over 2 years ago fearlessem

I've made this many times now, and it is truly a fantastic recipe -- and where the whole is more than the sum of its parts! Thank you Queen of Green!

Christine_crop

over 2 years ago kissy28c

Love, love, love this recipe. I've added a few of my own personal touches (more bacon, lots of fresh tomatoes) but it's truly awesome and I've been making this regularly for months now. Thanks so much for sharing!

Artdecowoman-main_full_green

over 2 years ago QueenOfGreen

Thanks! So glad you've been enjoying it!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Mmmm. I like the idea of adding spinach, too. And anything served over grilled garlic-rubbed bread is great. On the menu for Monday. Thank you!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Served this today for lunch. I used oven-roasted tomatoes, and swirled in some spinach at the last minute. Fantastic.

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over 3 years ago haviland

Family loved this!

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over 3 years ago chefpagodaleah

So, so, so yummy. Changed it just a lil bit so i could get this family eating more veggies. Used uncured beef bacon, added carrots, zucchini, and spinach. and then served it over toasted bread rubbed with garlic.
Thank you so much for the recipe!!! i will pass this on to others!

Artdecowoman-main_full_green

over 3 years ago QueenOfGreen

Glad you liked it! I like the spinach idea... will have to try...

Dscn1244

over 3 years ago goldenblind221

This recipe is so easy and comforting. I had to give you kudos, because I've made it 3 times now, and it's delicious.

Artdecowoman-main_full_green

over 3 years ago QueenOfGreen

Awesome!