Diet and Menopause

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Pasta e Fagioli Soup

Enjoy this delicious authentic Italian Pasta e Fagioli Soup in as little as one hour.

 

 

 

 

 

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Mmmm. Pasta e fagioli…or as we say in my family, pasta fazool. It is a traditional Italian dish that means pasta and beans. In Italy, it started out as a peasant dish because of the inexpensive ingredients that went into making it. Now, this soup is a staple in Italian households and restaurants worldwide.

 

 

How much do I love pasta fazool? Last year, I had several surgeries that greatly limited my diet. I couldn’t eat fiber. That meant no beans. So naturally, that meant no pasta fagioli. I told anyone that would listen over a 4 month period, that all I wanted was a bowl of pasta fazool (and a salad, I had a mad craving for salad!). As soon as I got the okay to eat fiber from the doctor, I had a pot of pasta fagioli on the stove the same day. I still needed help to lift my cast iron Dutch oven onto the stove, but I missed it that much that I couldn’t wait any longer!

 

 

I generally don’t make it during the summer months, but as soon as there’s a little chill in the air, I can’t wait to have some. Then, I’ll make it several times over the fall and winter. It’s comforting, delicious, and it will fill you up.

 

 

Ingredients for Pasta e Fagioli

 

Pasta e Fagioli Soup

 

  • This recipe can easily be made a bit healthier. You can swap out regular pasta for gluten free, whole wheat, rice, or veggie pasta.

 

 

  • You can eliminate the canned tomatoes and beans and use fresh ones. You can use fresh garlic and fresh oregano, also. I do all those things, on occasion, but this is my quick one-hour version.

 

 

  • You can use any small shaped pasta that you’d like. I used small shells this time, but Orecchiette and Ditalini work well, also. 

 

 

  • Feel free to spice it up by using hot Italian sausage, or lessen the heat with mild Italian sausage. You could even use ground beef, if you prefer.

 

 

 

Before you begin, you’ll want to make sure you have the pasta cooked according to package directions and that the celery and onions diced. I chop them fairly small. You’ll also need to chop the carrots. I don’t chop them nearly as small as the celery and onion, but I do keep them bite-sized so that they cook evenly and quickly.

 

 

If you don’t own a Dutch oven, you can use a heavy stock pot. If you are looking to purchase a Dutch oven, this is the one I use and love (I have had it for several years and use it often on the stovetop and in the oven). Heat the olive oil and brown the sausage (no casing). When done, remove the sausage and set aside.

 

 

In the same pan, saute the diced onion and celery for 2 minutes. Add carrots and garlic and continue to saute for 5 minutes. Add salt and pepper to taste, then toss the sausage back in the pan and mix everything well.

 

 

Add in diced tomatoes, cannellini beans, and vegetable stock. Cook over medium-high heat for 10 minutes. Then cover the pot and lower heat to a medium simmer for 30 minutes.

 

 

Add in the cooked pasta, stir well, and simmer for 3 minutes. Remove from heat and ladle into a bowl. Top with grated parmesan cheese, if desired.

 

 

Delicious Pasta Fagioli

 

 

I know you are going to love this Pasta e Fagioli as much as I do.

 

 

Leave me a comment if you give it a try or snap a photo and tag @coolbeanliving on Instagram. I’d love to see!

 

 

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XOXO

MaryJo

Pasta e Fagioli Soup

Pin Recipe
Delicious, comforting pasta fagioli, Italian pasta and beans soup.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: Italian
Keyword: beans, cannellini, carrots, comfort, fagioli, hour, italian, pasta, quick, romano, sausage, soup
Servings: 8
Author: coolbeanliving

Ingredients

  • 1 pound Italian sausage patties or links (no casing)
  • 2 cups small pasta cooked
  • 1 whole onion finely diced
  • 2 celery finely diced
  • 3 carrots chopped
  • 2 tbsp olive oil
  • 1 tsp garlic minced
  • 1 tsp dried oregano
  • salt and pepper to taste
  • 32 ounce vegetable stock
  • 2 15 ounce cans cannellini beans drained
  • 2 14.5 ounce cans diced tomatoes undrained
  • grated parmesan cheese for topping, optional

Instructions

  • In Dutch oven, or similar heavy pan, warm olive oil. Add sausage, crumbling as you brown it. Once browned, remove from pan and set aside.
  • In same pan, saute onion and celery for 2 minutes. Add carrots and garlic, continue to saute 5 minutes. Salt and pepper. Toss the sausage back in the pan, mix well.
  • Add tomatoes, cannellini beans, and vegetable stock. Cook over medium high heat for 10 minutes.
  • Cover. Lower heat to a medium simmer for 30 minutes.
  • Add cooked pasta, stir well, simmer for 3 minutes.
  • Remove from heat. Ladle into bowl and top with grated parmesan cheese.

Check out my other recipes:

BeveragesAppetizersSaladsHealthySide DishesMain DishesDesserts

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