Pasta e Fagioli

January 15, 2010
8 Ratings
  • Serves 2
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

What You'll Need
  • 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.
Contest Entries

See what other Food52ers are saying.

  • bethL
  • juliunruly
  • MrsBeeton
  • timmytwinkle
  • Chloe Surrentino
    Chloe Surrentino

62 Reviews

kiersten February 25, 2021
I just want to say that I love this soup and make it a few times a month for my family. I like that the recipe is loose because it lets me add a little bit more here or there and adjust to my tastes. It’s delicious and easy. Thank you for sharing it!
bethL December 29, 2015
Wow just made this and really wish the amounts were more specific, like juliunruly said. I started to put in my can of tomatoes. I I put about 3/4 of the can(24oz), which was clearly way too much. The whole thing seems a bit of a disaster. It's cooking on the stove now, I added more of everything again, to hopefully even it out. I'm not sure it will, for the time being it just tastes like tomato sauce. I was so hopeful. Can you please be more specific so that I can try it again? My son was so excited, but for now, there's no way he'll eat it. Thanks.
QueenOfGreen December 29, 2015
The canned volumes are intentionally not exact as it seems every time I use a different brand or move to a new country the size changes slightly. The listed ounces sizes are approximate so that the cook with know to use something of about the right size (14-16 ounces instead of a double-sized 28-32 ounce can). I'm so sorry you're having difficulties.
kissy28c December 29, 2015
I found that adding a whole box of chicken broth (32 oz) is better than a can, 4 pieces of bacon (applewood smoked), and 3 big stalks of celery even out this recipe.
kissy28c December 29, 2015
Oh and pile on the parm when serving!
bethL December 29, 2015
Thank you!!!
juliunruly December 28, 2015
This is delicious. But it's a sloppily written recipe, which can make it hard to follow. It doesn't say when to add the pasta, it doesn't say what to do with the celery, the volumes for several ingredients are ambiguous ("1 can [14oz?] chicken broth"), etc. That being said, it was still very tasty and I'm excited to eat the leftovers for lunch today.
QueenOfGreen December 29, 2015
The canned volumes are intentionally not exact as it seems every time I use a different brand or move to a new country the size changes slightly. The listed ounces sizes are approximate so that the cook with know to use something of about the right size (14-16 ounces instead of a double-sized 28-32 ounce can). Glad you liked it just the same.
FabFran October 21, 2015
I can't tell you home many times I have made this recipe. After making it the first time, I realized that one recipe amount is not enough so ever since I have double it. We must always have some leftover pasta e Julie!!!!!
QueenOfGreen October 24, 2015
So glad to hear it, FabFran!
MrsBeeton August 12, 2015
I love that you add the pasta uncooked to the broth--it ends up cooking like a risotto (and just like risotto, I found I had to add more hot broth to the pan while it was cooking). I added some rosemary--yum. And then I put a spinach chiffonade at the bottom of the pasta bowls and ladled the yummy pasta over it. Delicious, and my new go-to, need-to-have-dinner-ready-in 20-minutes supper! Thanks for a great recipe!
timmytwinkle December 28, 2014
Is the celery meant to be chopped? small diced? or added just for seasoning the broth?
goldenblind221 December 28, 2014
I don't know how the original poster intended, but I chop my celery the same size as the carrot.
goldenblind221 December 28, 2014
Oh, I add carrot. Small chop. Sorry.
QueenOfGreen December 28, 2014
I dice it up small. I supposed that's a texture thing if you want to chop or dice - whatever floats your boat!
timmytwinkle December 28, 2014
thank you!
Chloe S. May 4, 2014
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.
QueenOfGreen May 5, 2014
Aw, thanks! Love hearing from people who are cooking it!
Sue March 22, 2014
There is no need to use a pressure cooker with this recipe. Its easy and you just cook it as long as you want.
gina March 7, 2014
Is there an electric pressure cooker version of this recipe?
gina March 7, 2014
Do you have an electric pressure cooker version of this recipes?
QueenOfGreen March 7, 2014
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!
Sherry E. December 26, 2013
pasta add when? how much broth?
QueenOfGreen December 26, 2013
Pasta cooks in step 2. Broth is one can (which, depending on brand is about 14 or 15 ounces). Enjoy!
calftaylor August 11, 2013
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.
QueenOfGreen August 11, 2013
Glad you liked it! (The chicken sounds delicious too!)
Sue May 5, 2014
My Italian grandfather put pepperoni in pasta fagoli
QueenOfGreen December 28, 2014
For some reason only just seeing this now! But pepperoni sounds yum.
Sue December 29, 2014
That's okay. Yes he would slice it thin and cook it in the pot with everything else. The recipe is the same and I still make it this way but without the pepperoni. Don't like cooked pepperoni.
Carolyn P. April 25, 2013
loved this!
FabFran April 22, 2013
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!
QueenOfGreen April 22, 2013
THANKS! High praise indeed!
TheSteadyTable April 17, 2013
I made a vegetarian version of this tonight, using butter, olive oil and a parmesan rind instead of bacon. It was great.
QueenOfGreen April 22, 2013
Parmesan rind sounds good!
Ceege March 10, 2013
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.
QueenOfGreen February 19, 2012
Thanks for the comments everyone!
GreggHollander February 2, 2012
Pasta goes in with the mashed beans in Step 2.

Made this for a party the other day -- very well received.
KABenson January 21, 2012
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.
MellyHBee January 19, 2012
What a delightful soup! Love!