Tuesday, November 29, 2011

Pasta e Fagioli

Bon Appetit

Thanksgiving is over, so here I am taking down my fall decorations and, getting ready to put up my Christmas lights. We are having unusually warm weather here so, I also spent several hours in my garden cutting back my raspberries. I was then able to get my bushes in the front yard covered with some netting to protect them from the deer.  In the midst of all my work, I was looking for something easy and comforting for dinner. We have eaten leftover turkey for the last few days, and quite frankly, I am not in the mood for more turkey in any form. All those rich foods have left me craving something warm and satisfying. I will be making a turkey soup this week, but tonight I decided on making Pasta Fagioli.  A favorite in my house! This is an easy dish to prepare and, when served with some nice crusty Italian bread, it's just about as good as it gets.  
Pasta e Fagioli is pronounced many different ways, depending on the Italian dialect. It is considered a peasant dish. If you have a chunk of parmesan cheese in your possession, cut off the rind and cook it along with the vegetables. It gives the soup a wonderful flavor.

A pot of comfort and satisfaction  
So nice for a cold day

Pasta e Fagioli 
(Macaroni and Bean Soup)

2 cups either ditalini, small shells, or elbow macaroni
2 Tbsp. olive oil
2 cloves garlic, finely chopped
1 onion, chopped
1 ½ Tbsp. parsley, finely chopped
2 to 3 fresh basil leaves
½ teaspoon salt
¼ teaspoon black pepper
2 cups plum tomatoes, chopped coarsely
1 can with liquid cannellini beans (I use Progresso)
1 qt. of warm water
grated parmesan cheese

In a large heavy saucepan heat olive oil  and saute onion, and garlic till tender about 5 minutes. Add tomatoes, basil, parsley, salt and pepper and simmer 10 minutes. Add warm water and beans and bring to a boil. Cook about 10 more minutes. Stir in the pasta and boil uncovered for 10 to 12 minutes or until the macaroni is cooked; stir frequently to keep from sticking. Serve hot and top with grated cheese. If desired you could add crushed red pepper. Serve with some crusty Italian bread.


  1. Absolutely one of my favorites! I usually add some ham, proscuitto, or bacon, too. Looks wonderfully inviting!

  2. Mmmmm...this looks so hearty and delicious. Perfect comfort food, Kathy. What's so great about your recipe is that I have all the ingredients in my pantry except for the bread. Love pasta dishes like this!

  3. Oh, my, this is the epitome of comfort food! After our first snow flurries yesterday and arctic temps today, I'd love a hot bowl of your Pasta Fagioli for dinner tonight~

  4. I like your description as a pot of satisfaction. This soup look delicious!

  5. I think I just figured out what I'm having for dinner tonight. Seriously, I even have everything needed already in the cupboard. Thanks!

  6. I finally got a chance to track back to let you know how much I love Pasta e Fagioli soup, my most comforting soup...ever! We all love this soup in my family, and the way you made yours is "out of this world" delicious, Kathy!
    I need to make some this weekend, for sure, and if I spend a little more time, maybe even some Minestrone soup!