This is my version of Pasta Fagioli that I came up with by taking bits of recipes and putting them together to make what pleased my palate. I'm quite pleased with the result. This is a very thick soup. You could easily add more stock if you want a thinner soup. Feel free to substitute the beans you like best.
- 2 (14 ounce) cans diced tomatoes
- 6 cups chicken stock
- 1 cup uncooked ditalini (or other small pasta)
- 1 (14 1/2 ounce) can kidney beans
- 1 (14 1/2 ounce) can cannellini beans
- 1 (14 1/2 ounce) can pinto beans
- 2 carrots, diced
- 2 celery ribs, diced
- 1 tablespoon dried parsley
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 3 garlic cloves, minced
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- fresh grated parmesan cheese
- Heat olive oil in a large stock pot.
- Saute carrots, celery, garlic, and onion for 5 minutes or until tender.
- Add diced tomatoes and chicken stock.
- Add beans and remaining spices.
- Simmer for 60 minutes.
- During the last 20 minutes of cooking, add the macaroni.
- When serving, top with fresh grated parmesan cheese.
This is a terrific recipe for a very authentic Pasta Fagioli. It's very similar to my Italian Grandfather's recipe. He used fresh parsley and basil, but other than that, it's the same.
Fantastic!! I had some home-cooked pinto beans to use up and had pasta on the brain. I was so happy to find this recipe! Once the liquid ingredients were in the pot boiling, I added my elbow macaroni, covered it and let it simmer for 20 minutes. Then I added my beans and the soup was hot enough to warm the beans immediately. I used probably 1 1/2 cups of pinto beans and one can of chickpeas. I also used two extra cups of broth. Twiggy, thank you for the wonderful recipe--it's a keeper!